This Southern style coleslaw recipe is perfect for any barbeque
I can’t seem to remember a barbeque without coleslaw. Unfortunately, the majority of coleslaw today is the mushy, overly chopped mayonnaise-style bought at the grocery store. The same kind you get at a cheap barbecue restaurant, served in a paper cup. A paper cup! Is there no respect for coleslaw, anymore?
While growing up in east Tennessee, we had respect for coleslaw. This Southern style coleslaw was almost a staple at our house during the summer months, since Daddy seemed to grow truck loads of cabbage in the garden. It accompanied almost every meal, especially anything pulled out of our smokehouse. It was often our lunch, as well.
Daddy wasn’t fond of the mayonnaise based coleslaw. He said, “That kinda ‘slaw don’t keep!” His was a sweetened vinegar style, that even I admit I prefer. He was also right about the vinegar. This type of coleslaw does keep longer, especially outside. Of course, he didn’t care that it was the lower calorie coleslaw.
Now, when Daddy made coleslaw, he made a lot of coleslaw! Since his recipe required red and green cabbage, he used the whole head. That’s two heads of cabbage! I’ve reduced the ingredients to a more manageable size that makes 8 to 10 servings. Grab your knife and chopping block, and let’s make some ‘slaw like Daddy did…with respect!
From the garden, you’ll need to pick one head of green cabbage, one head of red cabbage, a few carrots and a red onion. Daddy was fussy about slivering the vegetables for his coleslaw. Core and chop cabbage into 1-inch by 3-inch strips. Sliver the carrots and onion.
A good starting point is 4 cups of red cabbage; 4-1/2 cups of green cabbage; 1/2 cup of red onion and 1 cup of carrots. Toss and set aside.
In a 1-quart saucepan, mix 1/2 cup of light oil; 1/2 cup of rice vinegar; 1/2 cup of sugar; 1 teaspoon each of celery seed and garlic powder and a dash of salt and pepper and bring to a boil. Keep stirring until sugar is dissolved. Reduce heat and simmer for a couple of minutes while stirring.
Allow the vinegar mixture to cool just enough for safe handling. Pour over the coleslaw vegetables and toss until well blended. Refrigerate until chilled before serving. Daddy’s tip: Mix the coleslaw in a small trash bag (a clean one, of course). My tip: Substitute artificial sweetener for the sugar.
Tell me that ain’t some great ‘slaw! A coleslaw that is worthy of your respect. Great for breakfast, as well.