Carolina Barbecue Coleslaw

While Memphis-style, Alabaman, and even moist western North Carolinian barbecue are almost always served with a creamy or mayonnaise-based coleslaw, in the self-proclaimed barbecue capital of the universe, namely eastern North Carolina (Goldsboro, Rocky Mount, Raleigh, Wilson, etc.), tangy-sweet vinegar coleslaw remains the law of the land. Once, at Melton’s Barbecue in Rocky Mount, I was told by an indignant waitress, “Honey, if you want salad dressing, order a tossed salad,” when I asked if the slaw contained any mayonnaise, purely out of curiosity. For dishes like fried fish, crab cakes, and barbecued ribs, I definitely prefer a creamy coleslaw. However, when it comes to a chopped dry pork barbecue sandwich, this is the coleslaw I spoon over the meat inside the bun. Since both styles can be easily tested with a single bowl of shredded cabbage, why not just experiment to determine your preference?

MAKES: about 8 servings as a side dish

INGREDIENTS:

• 1 medium head green cabbage (about 2 pounds)
• 1/2 cup cider vinegar
• 1/4 cup sugar
• 1 tablespoon melted butter
• 1/4 teaspoon celery seeds
• 1/4 teaspoon dry mustard
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

INSTRUCTIONS:

1. Start by preparing the cabbage. Remove any blemished outer leaves from the cabbage. Cut the head into quarters. Cut out and discard the hard inner core of the cabbage. Shred the cabbage quarters into a large glass bowl.
2. In another bowl, whisk together all the remaining ingredients until they are thoroughly blended. This includes the cider vinegar, sugar, melted butter, celery seeds, dry mustard, red pepper flakes, salt, and black pepper. Whisk until the ingredients are well combined and the sugar is dissolved.
3. Pour the dressing mixture over the shredded cabbage in the glass bowl.
4. Toss the cabbage with the dressing until it is well coated. Make sure the cabbage is evenly coated with the dressing mixture.
5. Cover the bowl with plastic wrap to seal it.
6. Place the bowl in the refrigerator and chill the coleslaw for at least 2 hours. Chilling allows the flavors to meld together and enhances the taste of the coleslaw.
7. After chilling, the coleslaw is ready to be served. It pairs well with any barbecued meats or can be used as a topping for a chopped pork barbecue sandwich.