In article >,
sf > wrote:

> On Mon, 12 Jul 2004 18:22:14 GMT, Cindy Fuller
> > wrote:
>
> > Ideally the coleslaw is made with a vinegar
> > and ketchup base (at least the Lexington-style is).
>
> That's verrrry interesting - do you have a recipe?
>
>
>
As it happens, I do. This comes from a book called "North Carolina
Barbecue: Flavored by Time", by Bob Garner. It's a companion book to a
WUNC (Chapel Hill) PBS show. The show has numerous shots of Garner
tasting BBQ from various places and going into states of rapture.

Piedmont-Style Coleslaw

1 med. firm head of cabbage
1/2 c. cider vinegar
1/2 c. sugar
2/3 c. ketchup
2 tsp. salt
2 tsp. black pepper
2 tsp. Texas Pete hot sauce (Tabasco can be substituted--Texas Pete is
too bland for us)

Keep cabbage refrigerated until ready to use. Core and remove outer
leaves. Halve head and grate coarsely so cabbage bits are about the
size of BB's. Return cabbage to refrigerator. In small mixing bowl,
combine vinegar, sugar, ketchup, and seasonings; mix well. Remove
cabbage from fridge and pour ketchup mixture over it; mix until well
blended. Refrigerate 1 hour before serving. Serves 20.

Notes: Lazy bum that I am, I use 1/2 the dressing recipe with a large
bag of coleslaw mix from the grocery store. I made this recipe for a
neighborhood potluck BBQ in Seattle last year and it was a big hit.

Cindy

--
C.J. Fuller

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