Crunchy and cooling, add this slaw recipe to your BBQ repertoire. It’s a quick and easy crowd-pleaser, we usually use a mix of shredded cabbage and carrot but broccoli slaw works nicely too.
For coleslaw: Put grated cucumbers in a colander and add 1 t salt, tossing to combine, set aside.
Mix Pre ranch dressing, powdered sugar, celery seed, celery salt, remaining salt and black better in a large bowl, whisking to combine.
Add slaw mix, carrots, and celery leaves to dressing and toss. Using clean hands wring out the cucumbers of any access moisture and add to the slaw mix.
Mix well and chill, at least 30 minutes or up to 2 hours. For optimal crunch slaw is best served the day it’s made but it will keep if you have leftovers.