St-Hubert coleslaw stands out with its perfect balance of tangy and creamy flavors—a simple side that steals the show at any meal. This recipe uses a coleslaw mix tossed with a boiled vinegar-based dressing spiced with garlic and onion powders to create its signature taste. It pairs wonderfully with chicken or ribs, delivering a refreshing crunch with every bite. 🥗🍗
Many home cooks are surprised at how quick this coleslaw comes together. The secret lies in pouring a hot dressing over the raw cabbage and carrots, softening them just enough to soak in all the flavors without losing their crispness. No mayo here, so it’s lighter but still rich and satisfying.
If you’ve ever wondered how to bring that St-Hubert magic right into your kitchen, this recipe is a neat shortcut without compromising on taste. It’s a definite crowd-pleaser, and once made, it might just become your go-to side for backyard barbecues or casual dinners. 🍴🌟
Ingredients List & Step-By-Step Instructions For St Hubert Coleslaw Recipe
This coleslaw recipe keeps things simple but packs a punch with its tangy and creamy dressing. It calls for just a few straightforward ingredients and a quick cooking step to bring out the flavors. The process is easy to follow, so even beginners can nail it.
Step 1
Start by preparing the basic mix. Use 16 ounces of coleslaw mix, which usually includes shredded cabbage and carrots. Add ⅓ cup of white sugar right into the bowl with the veggies. The sugar helps balance the tangy dressing later and softens the cabbage slightly. Mix these together thoroughly so the sugar coats every shred of cabbage and carrot evenly. Set this aside for a moment while you prepare the dressing. This helps combine flavors upfront without any fuss.
Step 2
Next, make the classic dressing that gives this coleslaw its signature taste. In a saucepan, combine:
| Ingredient | Quantity |
|---|---|
| White vinegar | 1 cup |
| Vegetable oil | ¾ cup |
| Garlic powder | 1 tablespoon |
| Onion powder | 1 tablespoon |
| Salt | 1 tablespoon |
| Ground black pepper | To taste |
Bring this mixture to a boil and stir it occasionally. The heat helps blend these flavors well, especially softening the garlic and onion powders into a smooth, flavorful dressing.
Step 3
Here comes the fun part! Pour the hot dressing straight over the sugar-coated coleslaw mix. This cooks the cabbage just enough to soften it perfectly while coating it with that tangy, zesty sauce. Stir immediately and thoroughly to spread the dressing evenly. Let the coleslaw cool and marinate for at least 30 minutes before serving to let the flavors marry. This coleslaw goes great with chicken or ribs and will have everyone coming back for seconds! 🍗🥗
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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