Coleslaw is an absolute essential in a barbecue joint. We make ours fresh twice a day so the crispness and integrity of the cabbage always contrasts with the tangy, creamy dressing. What I’m saying is, it don’t get better with age.
Recipe information
Yield
feeds 8 to 12
Ingredients
The Veggies
The Dressing
Preparation
Step 1
Cut the cabbage in quarters through the stem end. Cut out the core, and slice each quarter across the grain into 1/4-inch slices. Then cut crosswise across the slices in 3 or 4 places to give you strips about 1/4 inch wide by 2 inches long. You’ll need about 11 cups. Toss the cabbage in a large bowl together with the shredded carrot.
Step 2
Whip up the dressing. Throw all of the dressing ingredients together in a bowl and mix real well. If the cabbage is young, fold the dressing into it just before serving; if it’s older, you can add it and hold the salad for several hours in the fridge.
