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There had been a request for the slaw recipe on Ray Basso's forum from Interstate Bar-B-Que in Memphis and I posted the one they gave many years ago.

Interstate Bar-B-Que Slaw,Memphis,TN

  • 1 small head cabagge,cored and finely shredded
  • 2 carrots,peeled and grated
  • 1/2 small onion,peeled & finely chopped
  • 2 tsp. cider vinegar
  • 1/4 cup sugar,+ or -
  • 1 tsp cayenne pepper
  • 1 cup mayo
  • 2 Tbsp. yellow mustard
  • salt and pepper to taste

Toss the cabbage,carrots,onion with the vinegar,sugar and cayenne.

Add mayo and mustard.Add a little more mayo ,if necessary.

Add salt and pepper to taste.Cover and chill.

This is what they published when I lived there,years ago.
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I stumbled onto a rather tasty slaw recipe several days ago, and thought some of you may enjoy it too. Credit goes to Byerly's Grocers in the twin cities, and this was printed in "The Byerly Bag" magazine, March 2002 edition.

Haitian Coleslaw

1/4 cup mayonnaise
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lime juice
2 tablespoons white balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons snipped fresh cilantro
1 tablespoon brown sugar
3 small serrano chilies, seeded, minced
2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon freshly gound white pepper
1 (16 ounce) package classic coleslaw mix
1 yellow bell pepper, chopped

Combine first 11 ingredients. Toss in coleslaw mix and bell pepper. Refrigerate.

We really enjoyed it, but next time we will go a little heavier on the white pepper and serranos.

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