This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Chef Rodney Scott himself wasn't sold on coleslaw until he made this creamy coleslaw recipe—from his new cookbook Rodney Scott's World Of BBQ: Every Day Is A Good Day—and paired it with his BBQ meats. Just trust him. 

"When Nick and I started to put together the menu [for Rodney Scott's BBQ], he picked my brain for the flavors and recipes I grew up on. Since coleslaw and barbecue are such a natural combination, I think he was hoping I had some only family recipe to draw from. But my childhood memories of coleslaw involved watching my mother eat it while I ate the barbecue or the fried fish it was served with. We developed a coleslaw recipe anyway, because the food at Rodney Scott's BBQ has to please people other than Rodney Scott. 

Something has happened to me in the years since we opened, though. Every morning we taste all the food to make sure it's consistent. Tasting the coleslaw right before or after the pork taught me something. The creaminess and the sweetness of the coleslaw goes perfectly with the vinegar and spice of my barbecue. In doing those tastings every morning, I fooled around and converted myself to coleslaw. Make a batch of this to go with your barbecue and I think you'll understand." –Rodney 

For a complete summer feast, check out Rodney's recipe for Smoked Chicken

Adapted from Rodney Scott's World Of BBQ: Every Day Is A Good Day by Rodney Scott. Copyright © 2021 by Rodney Scott. Used with permission by Clarkson Potter. All rights reserved. 


  • 1 small head green cabbage (about 1½ pounds)
  • 1 medium carrot
  • 1 large green bell pepper
  • 1 cup mayonnaise
  • ¼ cup sweet pickle relish
  • 2 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ⅛ teaspoon cayenne pepper


Serves: 10 to 12


Cut the cabbage head into quarters and remove the tough core. Use a box grater (or the grating attachment of a food processor) to grate the cabbage and then the carrot. Place them in a large bowl. Cut the green pepper into ¼-inch dice and add them to the bowl.

In a small bowl, combine the mayonnaise, relish, vinegar, sugar, salt, black pepper, and cayenne. Mix thoroughly and pour the dressing over the vegetables. Toss until the cabbage is fully dressed. Serve immediately or refrigerate in an airtight container and serve within 3 to 4 days.