In Bob Garner’s Book of Barbecue, he says that “if you were led blindfolded into a barbecue restaurant, then had the blindfold removed at the table, you could easily tell 90 percent of the time whether you were in the east or the Piedmont by one glance at the coleslaw.” Like barbecue, coleslaw can be a dividing point among North Carolinians. White, mayonnaise-based slaw is served with eastern-style barbecue, to balance the fiery chopped pork. Lexington-style barbecue is typically served with a slaw that is red and tangy, to spice up the barbecue next to it on the plate. Recipes for both types are included in this article.

 

Eastern Slaw

 

This recipe is from a fascinating book, Pig Pickin’ Carolina Style, which not only tells you how to make barbecue, but how to make your own barbecue cooker–complete with illustrations. It also has a standard eastern slaw recipe. It was published in 1980 in Lumberton, NC.

Intro page:

Pig Pickin’ Carolina Style

A Davco Promotions Publication

This book is written from the practical experiences of the author participating in “pig pickin’s.” There is no intention to endorse any commercial products or eating establishments in this book.

Recipe:

Slaw is a very popular side dish with barbecue and can be prepared with ease in minutes. A slaw recipe that is very popular is outlined below. Slaw recipes can be varied by adding extra ingredients, such as pickles, onions, mustard, etc.; by increasing or decreasing the necessary ingredients; and by the manner in which it is chopped or shredded to be served.

Slaw

 

 

 

 

 

1 head of cabbage (firm) chopped or shredded

 

 

1 ½ Tablespoons mayonaise

 

 

½ Teaspoon mustard

 

 

1 ½ Tablespoons diced sweet pickles

 

 

2 Teaspoons sweet pickle vinegar

 

 

¼ Teaspoon black pepper

 

 

½ Teaspoon salt

 

 

½ Teaspoon sugar

 

 

Mix thoroughly and serve at room temperature or chilled.

 

 

 

 

Western Slaw

 

from Holy Smoke: The Big Book of North Carolina Barbecue by John Shelton Reed and Dale Volberg Reed with William McKinney, published in 2008

 

 

 

Lexington Barbecue Slaw

 

Serves 8-10

 

1 medium head cabbage, chopped (you can use a food processor)

 

 

1 tablespoon cider vinegar

 

 

4 tablespoons ketchup

 

 

3 tablespoons sugar

 

 

Dash Texas Pete (a Tar Heel slaw deserves a Tar Heel hot sauce)

 

 

½ teaspoon black pepper

 

 

½ teaspoon salt

 

 

Mix the dressing ingredients and toss with the cabbage. Like all slaws, this one is better if refrigerated several hours.