Total Time
Prep 20 mins
Cook 0 mins

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!!

Ingredients Nutrition


  1. Combine vinegar and sugar in a small saucepan.
  2. Cook over low heat until sugar dissolves.
  3. Stir in barbecue sauce, water, mayonnaise, dry mustard and Tabasco.
  4. Stir over low heat until everything dissolves.
  5. Combine carrots and cabbage in a large bowl.
  6. Pour BBQ dressing over and toss well to combine everything.
  7. Cover and refrigerate and serve cold. Best made the day before to allow flavors to get together!
  8. Time to make does not include chilling time and does not include the time to shred your own cabbage and carrots.


Most Helpful

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!

Susie D August 11, 2008

OH MY! I should have headed your warning to go easy on the vinegar. I LOVE cider vinegar, but it was overpowering for us. These unique ingredients result in a tangy & spicy BBQ flavor that is unusual on coleslaw. I really liked the recipe & with a reduction in the vinegar & Tobasco I think the rest of the family will enjoy it more as well. I used Sweet Baby Ray's BBQ Sauce & raw sugar. Thanks for sharing, Georgia!

**Tinkerbell** July 18, 2008

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