Piedmont-Style Coleslaw

1 Review
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Yield
Makes 8 to 10 servings
May 2003
RECIPE BY Southern Living

This recipe is from Bob Garner's book North Carolina Barbecue: Flavored by Time.

Ingredients

  • 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

Step 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.

Step 2

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

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Ratings & Reviews

bstalnaker's Review

bstalnaker
July 07, 2011
This is an excellent vinegar based slaw recipe to top your pulled pork sandwich or use as a side dish at a cookout. I used Tobasco for the hot sauce which added a nice zip, The entire family loved it. It will keep in the refrigerator for an extra day, but not much longer than that.
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