8 Coleslaw Recipes for BBQs and Cookouts

Few things signal the start of a backyard cookout quite like a big bowl of coleslaw sitting next to the smoker. It’s the side dish that somehow manages to be both supporting cast and showstopper — cooling down spicy brisket, adding crunch to pulled pork sandwiches, and cutting through the richness of anything that spent hours over fire and smoke. And yet, for all its apparent simplicity, coleslaw is wildly divisive. Creamy or vinegary? Sweet or tangy? Loaded with celery seed or kept completely bare? The arguments are real, and they run deep.

The beauty of making coleslaw at home — rather than grabbing the soggy deli container at the grocery store — is that you get to answer all those questions yourself. Homemade coleslaw is almost always crunchier, fresher-tasting, and far more flavorful than anything pre-made. The cabbage hasn’t been sitting in dressing for three days. The dressing is tuned to your palate. And the whole thing takes, at most, 20 minutes of active work.

What follows is a collection of eight coleslaw recipes built specifically for BBQs and cookouts — from the creamiest Southern classic to a bold BBQ sauce-spiked slaw that pairs with pulled pork like they were made for each other. Each one has been crafted to complement smoked and grilled meats, hold up in a crowd-sized bowl, and make people ask you for the recipe before the afternoon is over.

1. Classic Creamy Southern Coleslaw

This is the one your grandmother probably made, and there’s a very good reason it’s never gone out of style. Classic creamy coleslaw is the benchmark — the version every other slaw gets measured against. It’s rich from mayonnaise, gently tangy from a splash of apple cider vinegar, and subtly sweet in a way that rounds out the whole thing without tipping into dessert territory. The celery seed is non-negotiable here. It’s what gives this style its signature, slightly herbal backbone.

Serve this alongside smoked brisket, piled on top of pulled pork sandwiches, or as a simple side next to grilled chicken thighs. It earns its place at every table.

What Makes This Version Stand Out

The key to a properly creamy slaw — one that doesn’t turn into a watery puddle by the time the food hits the table — is salting the cabbage first. Tossing the shredded cabbage with half a teaspoon of kosher salt and letting it sit for 30 minutes draws out the excess moisture before the dressing even touches it. Once you squeeze out that liquid and drain the cabbage, the dressing clings to every shred instead of pooling at the bottom of the bowl.

Full-fat mayonnaise is also non-negotiable for this version. Light mayo introduces too much water and produces a thinner, less satisfying dressing.

Ingredients

For the Slaw:

• 1 small head green cabbage, shredded (about 6 cups)
• ½ small head red cabbage, shredded (about 2 cups)
• 2 large carrots, shredded
• ¼ cup red onion, very finely diced

For the Dressing:

• 1 cup full-fat mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 3 tablespoons granulated sugar
• 2 teaspoons celery seed
• 1 teaspoon onion powder (or 1 tablespoon finely grated fresh onion)
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

How to Make It

1. Toss the shredded cabbage with ½ teaspoon of the kosher salt in a colander set over a bowl. Let it sit for 30 minutes, then squeeze firmly to remove as much liquid as possible.
2. In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, onion powder, remaining salt, and black pepper until completely smooth.
3. Add the drained cabbage, carrots, and red onion to the dressing. Use tongs to toss until every shred is evenly coated.
4. Cover and refrigerate for at least 1 hour — 2 hours is better. Toss again just before serving and taste for seasoning.

Yield: Serves 8 to 10 | Prep Time: 15 minutes active + 30 minutes salting + 1 hour chilling | Difficulty: Beginner

Pro tip: This slaw improves significantly overnight. If you’re feeding a crowd, make it the evening before your cookout and refrigerate covered — the flavors deepen and the texture softens just enough without going limp.

2. Tangy No-Mayo Apple Cider Vinegar Coleslaw

Not everyone is a mayonnaise fan — and for outdoor gatherings where the food sits in the heat, a vinegar-based coleslaw is the more practical choice anyway. This version skips the mayo entirely and relies on a bright, zippy dressing built on apple cider vinegar, Dijon mustard, olive oil, and just enough brown sugar to keep it from puckering your face. It’s lighter, sharper, and arguably more refreshing than its creamy counterpart.

The crunch here is also more pronounced. Without the cushioning effect of mayo, every bite of cabbage and carrot stays snappier longer — which is exactly what you want alongside rich, fatty BBQ meats.

Why Vinegar-Based Slaw Belongs at Every Cookout

Because there’s no dairy or egg-based component in the dressing, this slaw can sit at room temperature for a longer stretch than mayo-based versions — a genuine practical advantage when you’re managing a buffet table in warm weather. The vinegar acts as a natural preservative, keeping the flavors clean and bright rather than dulling over time.

It’s also the slaw most likely to convert people who think they don’t like coleslaw. The lightness of it catches them off guard.

Ingredients

For the Slaw:

• 4 cups green cabbage, shredded
• 2½ cups red cabbage, shredded
• ½ cup carrots, shredded
• 2 stalks green onion, finely sliced
• ¼ cup red onion, finely diced

For the Dressing:

• ½ cup apple cider vinegar
• ¼ cup olive oil (or any neutral oil)
• 1 tablespoon Dijon mustard
• 2 tablespoons brown sugar
• ¼ teaspoon celery salt
• ½ teaspoon garlic powder
• 1 teaspoon kosher salt

How to Make It

1. Add the shredded cabbages and carrots to a large bowl or colander. Sprinkle with ½ teaspoon of the kosher salt and toss to distribute. Let sit for 30 minutes, then drain off the released liquid.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, brown sugar, celery salt, garlic powder, and remaining kosher salt until the sugar fully dissolves and the dressing emulsifies.
3. Taste the dressing and adjust — more vinegar for tang, more brown sugar for balance.
4. Combine the drained cabbage mixture, green onion, and red onion in a large bowl. Pour the dressing over and toss thoroughly.
5. Refrigerate for at least 30 minutes before serving to let the flavors meld.

Yield: Serves 8 | Prep Time: 15 minutes active + 30 minutes salting | Difficulty: Beginner

Worth knowing: Brown sugar works better than white sugar here because its molasses undertone adds a rounded depth that matches the earthiness of apple cider vinegar. White sugar will work, but the result tastes sharper and flatter by comparison.

3. Memphis-Style Coleslaw with Celery Seed and Mustard

Memphis-style BBQ has its own rules, and the coleslaw that comes with it follows them strictly. Memphis coleslaw is creamy but never heavy, tangy but never aggressive, and always seasoned with celery seed — the spice that gives deli-style slaw its unmistakably nostalgic flavor. A hit of Dijon or whole-grain mustard adds a layer of complexity that plain mayo-based slaws don’t have.

This is the style that works as both a standalone side dish and a topping on a BBQ pork sandwich. It’s structured enough to hold its own on a plate and loose enough to pile onto a bun without creating a structural disaster.

The Celery Seed Debate

If you’ve ever wondered why some slaws have a flavor you can’t quite identify but love anyway, it’s almost always celery seed. It contributes a mild, slightly bitter, herbal note that ties all the other flavors together — the sweetness of the sugar, the richness of the mayo, the brightness of the vinegar. Use celery seed, not celery salt. Celery salt will throw off the entire seasoning balance and make the slaw taste over-salted, which no amount of extra sugar will fix.

Ingredients

For the Slaw:

• 1 (16-ounce) bag shredded coleslaw mix with carrots (thick-cut, not angel hair)
• ½ green bell pepper, minced
• 1 large carrot, peeled and grated

For the Dressing:

• 1 cup mayonnaise
• 2 tablespoons Dijon or whole-grain mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon grated onion (use the fine side of a box grater)
• 2 teaspoons celery seed
• ½ teaspoon kosher salt

How to Make It

1. In a small bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, grated onion, celery seed, and salt until smooth and uniform.
2. Combine the coleslaw mix, green bell pepper, and grated carrot in a large mixing bowl.
3. Pour the dressing over the slaw and toss with tongs until everything is evenly coated.
4. Refrigerate for 2 to 3 hours before serving — this step is where the magic happens, so don’t skip it.
5. Toss once more just before serving and drain any excess liquid that has collected at the bottom.

Yield: Serves 6 to 8 | Prep Time: 10 minutes + 2 to 3 hours chilling | Difficulty: Beginner

Pro tip: If you’re making this ahead, keep the dressing separate until 2 to 3 hours before serving rather than the full day before. The cabbage in bagged mix tends to release more moisture than freshly shredded cabbage, which can thin the dressing over a longer period.

4. BBQ Sauce Coleslaw

This one gets raised eyebrows until the first bite — and then everyone wants to know the recipe. BBQ sauce coleslaw swaps mayo as the dressing base for a tangy, smoky BBQ sauce, a shot of yellow mustard, and a splash of apple cider vinegar. The result is a slaw with serious personality: bolder, more savory, and deeply complementary to smoked and grilled meats in a way that a standard creamy slaw can’t quite match.

It pairs especially well with pulled pork because both the meat and the slaw share similar flavor profiles — smoke, tang, and a hint of sweetness — so the combination creates a harmony rather than a contrast. It’s also the kind of slaw that can stand up to heavily seasoned meats like spicy ribs or peppery brisket without getting lost.

Choosing Your BBQ Sauce

The flavor of this slaw lives and dies by the BBQ sauce you pick. An overly sweet, ketchup-forward sauce will make the slaw taste like a condiment. Aim for a sauce with real depth — one that balances sweetness with vinegar or pepper. Original-style tomato-based sauces with a savory backbone work particularly well. A little mustard in the dressing brings it back toward a Carolina flavor profile, which is no bad thing.

Ingredients

• 1 (16-ounce) bag shredded coleslaw mix
• ½ cup original-style BBQ sauce
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar

How to Make It

1. In a small bowl, whisk together the BBQ sauce, yellow mustard, and apple cider vinegar until fully combined.
2. Empty the coleslaw mix into a large mixing bowl.
3. Pour the dressing over the slaw and stir or toss with tongs until every shred is coated.
4. Taste and adjust — if you want more tang, add a splash of vinegar; if it needs balance, another teaspoon of mustard does the job.
5. Serve immediately, or refrigerate for up to 1 hour. This slaw is best fresh — it doesn’t hold as well overnight as mayo-based versions.

Yield: Serves 4 to 6 | Prep Time: 10 minutes | Difficulty: Beginner

Worth knowing: A little goes a long way with this dressing. The bold flavors of BBQ sauce are concentrated, so you don’t need much to coat the cabbage thoroughly. Start with the amount listed and add more only if the slaw looks genuinely under-dressed after tossing.

5. Southern Creamy Coleslaw with Sour Cream

The addition of sour cream to a coleslaw dressing is a Southern move that deserves wider appreciation. Blending sour cream with mayo creates a tangy-creamy dressing that’s richer and more complex than mayo alone — the sour cream contributes a lactic tartness that plays differently than vinegar, softer and more rounded rather than sharp and bright. The result is a slaw that feels indulgent without being heavy.

This version works brilliantly as a side dish in its own right, especially next to grilled sausages, smoked chicken quarters, or a plate of BBQ ribs. The tang in the dressing complements the char on grilled meats beautifully.

Getting the Balance Right

Equal parts mayo and sour cream sounds good in theory, but in practice the sour cream’s tanginess dominates if you go 50/50. A ratio of 3 parts mayo to 1 part sour cream gives you the best of both — the body and richness of the mayonnaise with the brighter, slightly acidic edge of the sour cream. You still want a small amount of vinegar or lemon juice in the dressing because the sour cream alone doesn’t provide enough brightness to cut through a large bowl of cabbage.

Ingredients

For the Slaw:

• 14 ounces coleslaw mix (or fresh-shredded cabbage and carrots)

For the Dressing:

• ¼ cup full-fat mayonnaise
• ¼ cup full-fat sour cream
• 1 tablespoon white vinegar or apple cider vinegar
• 2 teaspoons granulated sugar (or honey)
• ½ teaspoon kosher salt
• ⅛ teaspoon fresh lemon juice
• Freshly ground black pepper to taste

How to Make It

1. In a small bowl, combine the mayonnaise, sour cream, vinegar, sugar, salt, and lemon juice. Stir until smooth. Taste and adjust — more vinegar for tang, more sugar for balance.
2. Add the coleslaw mix to a large bowl.
3. Pour the dressing over the cabbage and stir to coat evenly.
4. Cover and refrigerate for at least 30 minutes before serving.
5. Add freshly ground black pepper just before serving.

Yield: Serves 4 | Prep Time: 5 minutes + 30 minutes chilling | Difficulty: Beginner

Pro tip: For the crispiest texture, store the dressed slaw no longer than 24 hours. After that, the sour cream starts to thin out as the cabbage continues releasing liquid, and the texture suffers more noticeably than it would with a standard mayo dressing.

6. Crunchy No-Onion Coleslaw with Poppy Seeds and Lemon

Sometimes the right move is to strip a coleslaw back to its bare essentials and let the quality of the cabbage and the freshness of the dressing do the talking. This version is built for people who want clean, unmuddied flavors: no raw onion, no celery seed, no Worcestershire or hot sauce. Just a crisp, lemony dressing with poppy seeds for a gentle textural surprise and a slightly sweet, Dijon-forward character that doesn’t step on anything else on the plate.

It pairs beautifully with delicate proteins — grilled fish, smoked chicken breast, or shrimp skewers — where a more aggressively flavored slaw would overpower the main event.

Why Poppy Seeds Belong in Slaw

Poppy seeds are the underdog ingredient in coleslaw dressing. They don’t add much flavor on their own, but they contribute a subtle nuttiness and a satisfying textural pop that makes each forkful more interesting. Combined with lemon and Dijon, they create a dressing that feels lighter and more elegant than a standard mayo slaw — less “BBQ joint” and more “weekend lunch in the backyard.”

Ingredients

For the Slaw:

• 1 head green cabbage, shredded (about 6 cups)
• 2 cups carrots, shredded

For the Dressing:

• 1 cup mayonnaise
• ¼ cup fresh lemon juice (roughly 2 lemons)
• ¼ cup Dijon mustard
• 2 tablespoons granulated sugar
• 1 teaspoon poppy seeds
• 1 teaspoon celery seeds
• Salt and freshly ground black pepper to taste

How to Make It

1. Shred the cabbage and carrots and combine in a large bowl.
2. In a smaller bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, sugar, poppy seeds, and celery seeds until completely smooth. Season with salt and pepper.
3. Pour the dressing over the vegetables and toss gently to coat.
4. Refrigerate for at least 1 hour before serving.
5. Taste, adjust seasoning, and serve cold.

Yield: Serves 10 to 12 | Prep Time: 20 minutes + 1 hour chilling | Difficulty: Beginner

Worth knowing: Fresh lemon juice is non-negotiable here. Bottled lemon juice tastes flat and slightly oxidized by comparison, which blunts the bright, clean quality that makes this dressing work. Squeeze the lemons fresh every time.

7. BBQ Seasoned Pulled Pork Coleslaw

This is the slaw that was specifically designed to go on a pulled pork sandwich, and it shows in every component. BBQ-seasoned coleslaw adds a dry rub element to the dressing — smoky, savory spices that echo the seasoning on the pork itself — so that the slaw and the meat don’t just coexist on the bun, they actively complement each other. The dressing uses creole mustard for a coarser texture and sharper flavor than Dijon, and a small amount of lemon juice to brighten the whole thing.

The result is a coleslaw that tastes like it was built by someone who understood the entire sandwich, not just the side dish.

The Case for Creole Mustard

Creole mustard is a whole-grain mustard with a sharper, more pungent bite than smooth Dijon. When you stir it into a coleslaw dressing, it adds flecks of visible grain throughout — which look good and provide small pops of intense mustard flavor against the mild backdrop of the cabbage. If you can’t find it, a coarse whole-grain Dijon is a solid substitute. Smooth yellow mustard will work in a pinch but produces a noticeably milder result.

Ingredients

For the Slaw:

• 16 ounces tri-color coleslaw mix (or freshly shredded green cabbage, red cabbage, and carrots)

For the Dressing:

• 1 cup mayonnaise
• 2 tablespoons granulated sugar
• 2 tablespoons white wine vinegar
• 1 tablespoon creole mustard (or coarse whole-grain Dijon)
• 1 teaspoon BBQ seasoning or dry rub
• 1 teaspoon celery seed
• 1 teaspoon fresh lemon juice
• Kosher salt and freshly cracked black pepper to taste

How to Make It

1. Add the coleslaw mix to a large mixing bowl.
2. In a separate bowl, whisk together the mayonnaise, sugar, white wine vinegar, creole mustard, BBQ seasoning, celery seed, and lemon juice until smooth and uniform.
3. Pour the dressing over the coleslaw mix and toss gently until every shred is coated.
4. Season with kosher salt and black pepper — taste as you go, and keep the salt light if you’re using a pre-seasoned BBQ rub.
5. Refrigerate for at least 30 minutes before serving.

Yield: Serves 6 | Prep Time: 10 minutes + 30 minutes chilling | Difficulty: Beginner

Pro tip: When using this slaw as a pulled pork sandwich topping, pile it on generously. The moisture in the slaw slightly steams the meat and bun as it sits, which softens the whole assembly in the best possible way. Don’t hold back.

8. Creamy Coleslaw with Honey, Dijon, and Fresh Herbs

The freshest slaw on this list — and the one most likely to surprise someone who considers themselves a coleslaw skeptic. Honey-Dijon herb coleslaw swaps granulated sugar for honey, which adds sweetness with a floral complexity that sugar can’t replicate, and adds a small handful of fresh herbs — flat-leaf parsley, dill, or chives — that make the whole thing taste garden-fresh and vibrant.

This version is the most adaptable of the eight. It dresses up a fish taco with equal ease, sits happily next to smoked salmon at a summer gathering, and adds a bright note to a pulled pork slider that no other slaw quite captures. It’s also the most forgiving for people who find traditional creamy slaws a touch too heavy.

Why Honey Changes the Equation

Sugar dissolves into a dressing and provides clean sweetness, full stop. Honey does the same thing but brings along a range of aromatic compounds that vary depending on the variety — clover, wildflower, acacia — and that create a subtle flavor dimension in the background. Darker honeys (buckwheat, manuka) add too much of their own assertive flavor and will compete with the Dijon. A mild, light-colored clover honey is the target.

Ingredients

For the Slaw:

• ½ small head green cabbage, shredded
• ½ small head red cabbage, shredded
• 2 large carrots, shredded
• 2 tablespoons fresh flat-leaf parsley, finely chopped (or fresh dill, or a mix of both)

For the Dressing:

• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons mild honey (clover or wildflower)
• ½ teaspoon celery seed
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

How to Make It

1. Shred both cabbages and the carrots and combine in a large mixing bowl. Toss in the fresh herbs.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and pepper. Taste the dressing on its own — it should be creamy, tangy, and mildly sweet with a clear herbal-mustard note.
3. Pour the dressing over the slaw and toss with tongs to coat evenly.
4. Let the slaw rest in the refrigerator for at least 30 minutes before serving — 1 hour is better.
5. Toss again just before serving and taste for final seasoning.

Yield: Serves 6 | Prep Time: 20 minutes + 30 to 60 minutes chilling | Difficulty: Beginner

Worth knowing: Fresh herbs wilt and darken over time once they’re tossed into the dressing. If you’re making this slaw more than a couple of hours ahead, stir the herbs in right before serving rather than at the beginning. You’ll get the same flavor with a much better visual presentation.

Essential Tips for Better Coleslaw Every Time

Across all eight of these recipes, a handful of techniques separate a coleslaw that people pick at from one they can’t stop eating. None of them are complicated, but each one makes a meaningful difference.

Salt the cabbage before dressing it. This is the single biggest improvement most home cooks can make. Salting draws out excess moisture, so the dressing coats rather than dilutes, and the cabbage stays crisper longer.

Shred your own cabbage when you have time. Bagged coleslaw mix is genuinely convenient and perfectly acceptable — especially for weeknight speed or large-batch cooking. But freshly shredded cabbage has a crispness and a clean flavor that the bagged version, with its added preservatives and pre-cut oxidation, simply can’t match.

Thick-cut shreds beat angel hair for make-ahead slaws. Thin angel hair shreds go limp fast once the dressing hits them. If you’re making coleslaw hours before serving or planning on leftovers, use thicker shreds that will hold their structure. Angel hair is only appropriate if you’re dressing and serving immediately.

Keep the dressing and cabbage separate until 1 to 3 hours before serving. This is the make-ahead strategy that preserves crunch. Prep the shredded cabbage and the dressing separately, store both in the refrigerator, and combine them when you’re within a few hours of the meal. You’ll get the flavors of a well-marinated slaw with none of the limpness.

Toss, don’t stir. Using tongs to lift and toss the slaw from the bottom coats every shred evenly without bruising the cabbage or breaking it down. Stirring with a spoon creates uneven coverage and can macerate delicate cabbage shreds into a mushy mess.

Drain before serving. Even perfectly made slaw releases liquid as it sits. Before bringing it to the table, tip the bowl slightly and drain off any pooled liquid at the bottom, then give the slaw a final toss. This keeps the dressing concentrated and the texture appetizing rather than soggy.

Coleslaw Dressing Deep Dive — Matching the Right Style to the Right Meat

Choosing a dressing style isn’t just about personal preference — it’s also about what you’re serving alongside. The wrong slaw can flatten a great piece of BBQ, while the right one can make the whole plate sing.

With pulled pork: Creamy slaw (recipes 1, 3, or 7) works best, especially when used as a sandwich topping. The richness of the dressing softens the fibrous texture of the pork, and the sweetness in the dressing echoes the caramelized bark on good BBQ.

With smoked brisket: Go vinegary (recipe 2). Brisket’s fat content and intensity need an acidic counterpoint to refresh the palate between bites. A mayo-heavy slaw alongside brisket can make the meal feel relentless and heavy.

With fried chicken: Either a creamy Memphis-style (recipe 3) or the sour cream version (recipe 5) works well here. Both have enough acidity to cut through the fried coating without competing with the seasoning on the chicken.

With grilled fish or shrimp: The herb slaw (recipe 8) is the clear choice. Its lighter body and fresher flavor profile won’t overpower delicate proteins the way a heavy mayo slaw would.

With hot dogs or sausages: The BBQ sauce slaw (recipe 4) is an unexpectedly great match here — the boldness of the dressing holds its own next to cured, seasoned sausage in a way that a delicate herb slaw wouldn’t.

Storing Coleslaw and Making It Ahead

Most of these slaws keep well in the refrigerator, stored in an airtight container, for 3 to 5 days. The exception is the BBQ sauce slaw (recipe 4), which is best consumed the same day — the bold dressing soaks into the cabbage quickly and the texture suffers more noticeably over time.

None of these slaws freeze well. Mayo-based dressings break when frozen and thawed, separating into a greasy, grainy mess that no amount of stirring will fix. Vinegar-based slaws fare slightly better structurally but lose their crunch entirely after freezing.

For make-ahead cooking, the most reliable method across all styles is to prep the vegetables and the dressing separately, refrigerate both, and combine them on the day of serving. This extends the usable life of both components and gives you a fresher result than a slaw that’s been dressed and sitting for 48 hours.

Final Thoughts

Coleslaw doesn’t need to be the dish that gets halfheartedly scooped onto a plate because it was sitting there. Made thoughtfully — with fresh cabbage, a well-seasoned dressing, and enough time to let the flavors develop in the refrigerator — it’s one of the most satisfying sides a backyard cookout can offer.

The eight recipes here cover every major style worth knowing: the classic creamy, the bright vinegar-based, the Memphis deli standard, the BBQ sauce wildcard, the sour cream variant, the minimalist lemon-poppy seed, the pulled-pork-specific BBQ-seasoned version, and the fresh herb-honey upgrade. Between them, there’s a slaw for every meat, every preference, and every occasion.

Start with the one that sounds most like your family’s usual style, master the technique — especially the salting step — and then work your way through the others. You’ll almost certainly develop a rotation. Most people who make coleslaw from scratch find it hard to go back to the deli version.