Barbecued chicken and tangy coleslaw sandwich

Total Time
11 min
7 min
4 min
Now you don’t have to drive miles for a barbecue joint classic. Consider the crunchy, tangy coleslaw topper here like a creamy version of classic Chow Chow, the sweet, pickled cabbage relish that is a Southern barbecue staple. If you like things spicy, add a few chopped pickled jalapeno peppers to the mix. Hollowing out the bun a bit creates a nest to cradle the shredded meat and slaw for a satisfying sandwich. You can also make this recipe with shredded, cooked pork tenderloin for a change of pace. If you like your slaw on the side, top your sandwich with a couple rings of sliced red onion or a few dill pickle or tomato slices (or all three!) instead.


Cooked green cabbage

1½ cup(s), shredded, finely shredded

Fat free sour cream

3 Tbsp

Apple cider vinegar

2 tsp


½ tsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Cooked boneless skinless chicken breast

2 cup(s), chopped, shredded

Barbecue sauce


Kaiser roll

4 item(s)


  1. Combine the cabbage, sour cream, vinegar, sugar, salt, and pepper in a medium bowl. Cover and refrigerate at least 10 minutes for the flavors to develop or until ready to use, up to 6 hours.
  2. Meanwhile, combine the chicken and barbecue sauce in a medium nonstick saucepan and cook over medium heat, stirring occasionally, until heated through, about 4 minutes.
  3. Slice the rolls horizontally almost all the way through; spread open. Pull out some of the bread from the center, if desired. Place the warm chicken mixture then the coleslaw on the bottoms of the rolls. Close the rolls, cut in half, if desired, and serve while warm. Yields 1 sandwich per serving.


Pantry items you can stir into the coleslaw if you want a little extra zing: a big pinch of freshly grated lemon zest, a handful of shredded carrots, a dash of hot red pepper sauce, your favorite chopped fresh herbs, or a finely chopped scallion.