This Ayoh Killer Bee Coleslaw is a quick, crunchy side that's packed with tangy, sweet, and slightly spicy flavor. Fresh purple and green cabbage are tossed with shredded carrots and jalapeño, then coated in a creamy Ayoh Dijonayo dressing sweetened with honey and finished with Kosmos Q Honey Killer Bee Rub. It's easy to throw together and the perfect side for pulled pork, ribs, burgers, or grilled chicken. Let's get to it.
¼ Purple Cabbage, shredded
¼ Green Cabbage, shredded
1 cup Carrots, shredded
¼ cup Jalapeño, diced and seedless
½ cup Ayoh Dijonayo
2 tablespoons Apple Cider Vinegar
1 tablespoon Honey
1 tablespoon Kosmos Q Honey Killer Bee Rub
The key to a great coleslaw starts with fresh vegetables and a creamy, flavorful dressing.
In a large bowl, whisk together the ½ cup of Ayoh Dijonayo, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, and 1 tablespoon of Kosmos Q Honey Killer Bee Rub.
Whisk everything together until the dressing is smooth and evenly combined.
Add the shredded purple cabbage, shredded green cabbage, 1 cup of shredded carrots, and ¼ cup of diced, seedless jalapeño to a large bowl.
Pour the dressing over the vegetables and toss everything together until the cabbage, carrots, and jalapeño are evenly coated.
Cover the bowl and refrigerate the coleslaw for 30 minutes.
This gives the flavors time to come together while allowing the dressing to soak into the vegetables.
That's it! You've got a crisp, creamy coleslaw with the perfect balance of tangy Dijonayo, sweet honey, fresh vegetables, and bold Honey Killer Bee flavor.
Give the coleslaw one final toss before serving and pair it with pulled pork, ribs, burgers, or grilled chicken.
Quick prep, big flavor, and an easy BBQ side that comes together in no time.
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This recipe was the winning entry in a friendly showdown inside our Kosmos Q Lab community.
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