Recipe by Georgia On My Mind.......
Being from Georgia, I thought there was only one kind of slaw, grated cabbage, Duke's Mayo and a little sugar, served twice daily! However, when we would go to North Carolina to visit my husbands relatives, they had a STRANGE kind of coleslaw, totally different from anything I had ever eaten. It has a very strong vinegar (Eastern North Carolina) based BBQ taste, so ya better take it easy, but it is SOOOOOOO good! Enjoy!!
Top Review by Susie D
This recipe intrigued me. It is quite different from the typical mayo based slaw. I cut the recipe in half, used Kraft Honey BBQ sauce, and omitted the Tabasco. I didn't think the vinegar was overwhelming, but I did use an generic brand & that sweeter BBQ sauce. This has a tangy BBQ flavor as a background note and would be a nice potluck surprise at a summer backyard cookout. I would try to add green onions or parsley to it for additional color. Thanks for sharing the recipe!
- 1⁄4 cup cider vinegar
- 2 tablespoons sugar (I use Splenda now)
- 2⁄3 cup red barbecue sauce (your favorite brand)
- 1⁄4 cup water
- 2 tablespoons mayonnaise
- 1 teaspoon dry mustard
- 1⁄2 teaspoon Tabasco sauce (to taste)
- 6 cups cabbage, shredded
- 2 cups carrots, shredded
Directions See How It's Made
- Combine vinegar and sugar in a small saucepan.
- Cook over low heat until sugar dissolves.
- Stir in barbecue sauce, water, mayonnaise, dry mustard and Tabasco.
- Stir over low heat until everything dissolves.
- Combine carrots and cabbage in a large bowl.
- Pour BBQ dressing over and toss well to combine everything.
- Cover and refrigerate and serve cold. Best made the day before to allow flavors to get together!
- Time to make does not include chilling time and does not include the time to shred your own cabbage and carrots.