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Piedmont-Style Coleslaw

Yield Makes 8 to 10 servings
This recipe is from Bob Garner's book North Carolina Barbecue: Flavored by Time.


  • 1/2 cup sugar
  • 2/3 cup ketchup
  • 1/2 cup cider vinegar
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons hot sauce
  • 1 medium-size green cabbage, coarsely grated

How to Make It

  1. Stir together first 6 ingredients in a large bowl until blended. Add cabbage to bowl, and toss to coat. Cover and chill 2 hours.

  2. Note: For testing purposes only, we used Texas Pete Hot Sauce.