Mini BBQ Beef Sliders with Creamy Crunchy Coleslaw

Looking for a Super Bowl recipe that can be eaten either as an appetizer or a meal itself? BBQ Beef Sliders with Creamy Crunchy Coleslaw is just what you ordered!  Made with leftover roast beef (from my Slow Cooker Beef Chuck Roast with Red Wine Gravy recipe), with a little pre-planning, BBQ Beef Sliders with Creamy Crunchy Coleslaw are a snap to make.

Plus, they have a surprise ingredient – Greek yogurt!

Yes, non-fat Greek yogurt replaces half of the mayonnaise in the coleslaw dressing.  So, the Creamy Crunchy Coleslaw in this recipe is not only healthier, but has a slight tangy note offsetting the sweetness in both the barbecue sauce in the beef and the coleslaw dressing.

The folks at Chobani reached out to me recently and asked if I’d like to participate in the #MadeWithChobani campaign.  Chobani is on a mission to make yogurt a healthy substitution in recipes.  Since I love Greek yogurt and use it often in recipes or just eat it plain, I accepted the challenge.

Slightly caramelized red onion with a splash of balsamic vinegar top the barbecue beef, crowned with the creamy crunchy coleslaw.  Served on pillowy soft wheat Hawaiian sweet rolls (instead of the original version), each bite of BBQ Beef Sliders with Creamy Crunchy Coleslaw satisfies on many levels.

Not only are they easy to make, but they are a man-pleasing and kid-friendly fun way to serve your family, friends and guests a healthier appetizer, lunch or dinner.  And, the best secret of all?  No one will notice that you’ve made this recipe “healthier”!

Want proof?  Here’s my conversation with my husband, Charlie:

“Charlie, could you tell I made the coleslaw dressing with non-fat Greek yogurt?”

“Nope.” (he’s a man of few words!).

Here’s the recipe:

BBQ Beef Sliders with Creamy Crunchy Coleslaw

Print Recipe

★★★★★

5 from 1 review

Made with leftover beef chuck roast, these sliders are a quick and easy dinner or an appetizer for a crowd. The coleslaw dressing is lightened-up with non-fat Greek yogurt.

• Author: Carole from Toot Sweet 4 Two
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 mins
• Yield: 4 1x
• Category: Dinner
• Cuisine: American

Ingredients

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• 1/2 cup light Ranch dressing
• 1/4 cup light mayonnaise
• 1/4 cup non-fat Greek yogurt
• 1 tablespoon apple cider vinegar
• 2 tablespoons honey
• 1/2 head of cabbage, shredded
• 1 red onion, peeled and sliced into rings
• 2 teaspoons canola oil
• 1 tablespoon balsamic vinegar
• 1/3 cup favorite bottled barbecue sauce
• 1 cup leftover beef chuck roast (see Slow Cooker Beef Chuck Roast)
• 8 wheat Hawaiian sweet rolls, sliced in half

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Instructions

To Make the Coleslaw:

1. In a large glass or plastic mixing bowl, whisk together the Ranch dressing, light mayonnaise, non-fat Greek yogurt, apple cider vinegar and honey.
2. Add the shredded cabbage and toss to combine.
3. Cover and refrigerate 2 hours to blend flavors.

To Make the Caramelized Red Onions:

1. Heat canola oil in a small non-stick skillet; add sliced onions and cook over medium heat about 10 minutes, stirring frequently.
2. When translucent and slightly browned, add balsamic vinegar, stir to combine and remove from heat until ready to assemble sliders.

To Make BBQ Beef:

1. Shred leftover roast beef using two forks and add to saucepan.
2. Add barbecue sauce and stir to combine.
3. Heat over low heat until beef is bubbly, stirring frequently.

To Assemble:

1. Place about 2 tablespoons of BBQ beef on bottom half of each slider dinner roll.
2. Top with a few slices of caramelized red onion.
3. Add a spoonful of prepared coleslaw, followed by top of dinner roll.
4. Serve immediately.

Notes

This recipe serves 4 (2 sliders per person). Don’t want to assemble them yourself? Put out a basket of sliced dinner rolls, place the beef in a small crock pot to keep warm, add the bowl of coleslaw and the onions to the table and let everyone assemble them on their own! Also, note that this recipe makes enough extra coleslaw to serve as a side dish! Delicious! Coleslaw is best served and eaten on the day it is made. It won’t be as crunchy the next day.

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P.S.  This is not a sponsored post and I was not compensated to write this post or given free Chobani products.  Chobani asked if I’d like to participate and I said “yes!”

Tootles,

Related Posts:

(other recipes made with Greek yogurt)

• Lite Cheesy Jalapeno Popper Dip
• Crunchy Tuna Salad
• Creamy Purple Cauliflower Soup