Editor's note: To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A.
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This is coleslaw at its simplest and best. No onions. No carrots. No peppers. No mayonnaise. Just cabbage and peppery barbecue sauce.
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Recipe information
Yield
Makes about 6 cups
Ingredients
1 small or 1/2 large head green cabbage (about 2 pounds), cored
1 cup Vinegar Sauce; , or more to taste
Salt (optional)
Preparation
Finely chop the cabbage by hand or shred it on a mandoline or using the shredding disk of a food processor. Place the cabbage in a large bowl and stir in the Vinegar Sauce. Let stand for 10 minutes, then taste for seasoning, adding salt and/or more sauce as needed.
Excerpted from The Barbecue! Bible 10th Anniversary Edition by Steven Raichlen, © 1998. (Workman)
