Every year, we celebrate the heart of summer with a Sunday barbecue feast at Lucques. This annual tradition always includes at least four different barbecued meats, baked beans, long-cooked greens, grilled cornbread, and former Lucques chef Rob Chalmers’s infamous coleslaw. The first year he made it, he miscalculated “slightly” and made enough for about six hundred people! It became a running joke to tease Rob about his coleslaw, and for about a year after the barbecue, the servers and busboys used to greet every staff meal with the predictable, “What, no coleslaw?” Here is a manageable-sized recipe for Rob’s light, crunchy, and always satisfying slaw.
Ingredients
Preparation
In a small saucepan, reduce the vinegar by half over medium heat. Cool 5 minutes, and then stir in the honey until it dissolves. Combine the cabbages, onion, and carrot in a large bowl. Pour the vinegar-honey mixture over the vegetables, and toss well to combine. Season with salt and pepper, and let sit 15 minutes, tossing occasionally. Add the mayonnaise, cayenne, and herbs, and toss well. Taste for balance and seasoning.
