North Carolina Barbecue Society

Piedmont-Style Slaw (Red Slaw)

6 medium heads cabbage (about 36 cups) finely shredded
1-1/2 quarts mayonnaise or salad dressing
3/4 cup sugar
3/4 cup vinegar
2 tablespoons salt (or to taste)
1/4 cup catsup
Lexington-Style Dip to taste

In a large bowl place shredded cabbage. In a small bowl blend mayonnaise, sugar, vinegar, salt, catsup and Lexington-Style Dip to taste mixing well. Drizzle the mayonnaise mixture over shredded cabbage in large bowl. Toss lightly to mix well. Refrigerate until serving. Yield: 50 servings.

Excerpt from page 337 of The Best Tar Heel Barbecue, Manteo to Murphy by Jim Early

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