Kick your own barbecue dinner up a notch by pairing it with this local favorite side dish.
Recipe From The Blind Pig Pub | Photographed by Joe Worthem
Longtime local favorite, The Blind Pig Pub in Oxford has everything from barbecue sandwiches and burgers to craft beers and pork rinds. The Blind Pig’s barbecue comes from B’s Hickory, which was acquired by The Blind Pig several years ago. A staple of Oxford catering and barbecue for decades, B’s Hickory barbecue is smoked with hickory and cherry wood. At The Blind Pig, it’s served with the pub’s signature Mango Coleslaw.
“The mango slaw we serve with barbecue is a rough-cut cabbage,” said David Moore, owner of The Blind Pig. “We add mango to it for a sweet profile that goes well with the cherry flavor of the barbecue.”
Moore kindly broke the large-batch recipe used at The Blind Pig into a family-size portion for our readers. Serve it up at a springtime picnic, or add it as a side to your next family barbecue.
Mango Coleslaw
1 head cabbage, coarsely chopped
½ cup apple cider vinegar
½ cup mayonnaise
Black pepper, to taste
Kosher salt, to taste
2 to 3 tablespoons sugar
1 ripe mango, peeled and diced
Toss cabbage in apple cider vinegar, and let stand 1 minute to allow cabbage to begin to soften. Stir in mayonnaise. Toss in pepper and salt, to taste. Stir in sugar, 1 tablespoon at a time, until mixture reaches desired sweetness. Stir in mango. Chill at least 30 minutes before serving.
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