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North Carolina-Style Coleslaw

By Steven Raichlen

3.8

(5)

Editor's note: To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A.

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This is coleslaw at its simplest and best. No onions. No carrots. No peppers. No mayonnaise. Just cabbage and peppery barbecue sauce.

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Recipe information

  • Yield

    Makes about 6 cups

Ingredients

1 small or 1/2 large head green cabbage (about 2 pounds), cored
1 cup Vinegar Sauce; , or more to taste
Salt (optional)

Preparation

  1. Finely chop the cabbage by hand or shred it on a mandoline or using the shredding disk of a food processor. Place the cabbage in a large bowl and stir in the Vinegar Sauce. Let stand for 10 minutes, then taste for seasoning, adding salt and/or more sauce as needed.

Excerpted from The Barbecue! Bible 10th Anniversary Edition by Steven Raichlen, © 1998. (Workman)
TagsCole SlawSlawSaladSouthernAmericanCabbageLeafy GreensVegetableSideDinnerDairy FreeGluten FreeNut FreeNo-CookFood ProcessorJuneteenthCookbooks
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