Jason Rees’ Champion Slaw Recipe

A fresh summer salad, perfect for a barbecue. Jason Rees, H&H's IT manager, also happens to be a grill master and blogger, routinely taking part in the high-stakes American barbecue circuit. This is his winning go-to coleslaw recipe. He suggests you do the brine a day ahead so you have nice dry cabbage to work with.


1 small head (about 1 lb.) green cabbage
1 small head (about 1 lb.) red cabbage
1/4 cup white vinegar
2 carrots, grated
1/2 cup (approx.) coarse kosher salt (Jason uses Diamond, the one in the red box)

Spicy Slaw Dressing
1/4 cup white sugar
1/4 cup French’s Stadium Mustard
1/4 cup apple cider vinegar
1 tbsp fresh ginger, grated
1/4 cup freshly squeezed citrus of your choosing (tip: I used 1 lemon and 1 lime)
2 tbsp Sriracha sauce
1 tbsp Tabasco Chipotle Pepper Sauce
Dash of toasted sesame oil



Step 1: To brine the cabbage, shred the cabbages, place in a large colander and cover with salt. Mix and leave over the sink for 2-3 hours.

Step 2: Transfer drained cabbage to a large pot or bowl and cover with 8 cups cold water and 1/4 cup vinegar and chill for 1 hour. Run under water for 20 minutes to remove all excess salt, then drain and spin in a salad spinner or layer on paper towels to dry. Jason says this step has, in essence, turned the cabbage into a flavour sponge, as it has now lost most of its water and is ready to absorb the dressing, which should also prevent dressing from pooling at the bottom of the bowl. If you don’t care to brine your cabbage, feel free to skip that step (but only use green cabbage; the red one will bleed and turn blue), then simply add the carrot and dress the slaw with the following dressing.

Spicy Slaw Dressing

Step 1: Add all ingredients together in a bowl and mix until smooth. Add to prepared slaw immediately. Toss thoroughly and serve.

John Cullen