I need a tried and true recipe for red cole slaw.
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Try this one. It's the standard in central NC. Let sit overnight if possible.
Lexington #1
The slaw recipe from Wayne "Honey" Monk's famous barbecue joint in Lexington, NC.
Ingredients:
* 100 lb. medium. chopped cabbage
* 6 qt. ketchup
* 10 lb. sugar
* 1/2 gal. vinegar (4%)
* 8 oz. salt
* 8 oz. black pepper
* 1/4 tsp. ground red pepper
Preparation:
Mix all dry ingredients into the chopped cabbage, and let sit for 20 minutes. Then add the wet ingredients and mix well. Allow to refrigerate as long as possible before serving.
EDIT: this recipe was cut/pasted, but I'm assuming the red pepper should have read 1/4 cup for 100# of slaw. I usually do this 20# at a time and I think I use about two level teaspoons.
Lexington #1
The slaw recipe from Wayne "Honey" Monk's famous barbecue joint in Lexington, NC.
Ingredients:
* 100 lb. medium. chopped cabbage
* 6 qt. ketchup
* 10 lb. sugar
* 1/2 gal. vinegar (4%)
* 8 oz. salt
* 8 oz. black pepper
* 1/4 tsp. ground red pepper
Preparation:
Mix all dry ingredients into the chopped cabbage, and let sit for 20 minutes. Then add the wet ingredients and mix well. Allow to refrigerate as long as possible before serving.
EDIT: this recipe was cut/pasted, but I'm assuming the red pepper should have read 1/4 cup for 100# of slaw. I usually do this 20# at a time and I think I use about two level teaspoons.
Thanks a bunch, this will help.
One thing about the "red" slaw I've had, is they've always used Red Cabbage, not Green.
Not in NC?
Not in NC?
I've never seen it made with red cabbage here. I've tried adding red cabbage but the vinegar bleaches it and it looks really bad. I do finely chop the dark green outer leaves though.
quote:Originally posted by SmokinOkie:
One thing about the "red" slaw I've had, is they've always used Red Cabbage, not Green.
Not in NC?
I guess it's called "red" slaw since ketchup (or tomato sauce - or BBQ sauce) is an ingredient in the recipe. It seems to be a regional NC kind of thing. I never seen it anywhere other than in or around the Lexington, NC area.
Well, that's up to David to tell us.
Since he's from here in Oklahoma, I didn't know if he meant the kind around here made with Red cabbage:
a 1-pound red cabbage, quartered, cored, and sliced very thin (about 6 cups)
1 small red onion, halved lengthwise and sliced very thin
1/3 cup sour cream
1/3 cup mayonnaise
2 tablespoons minced fresh dill
1 tablespoon fresh lemon juice
Do folks in NC put Ketchup in everthing? LOL
Since he's from here in Oklahoma, I didn't know if he meant the kind around here made with Red cabbage:
a 1-pound red cabbage, quartered, cored, and sliced very thin (about 6 cups)
1 small red onion, halved lengthwise and sliced very thin
1/3 cup sour cream
1/3 cup mayonnaise
2 tablespoons minced fresh dill
1 tablespoon fresh lemon juice
Do folks in NC put Ketchup in everthing? LOL
Well, if he's looking for slaw made with red cabbage, here's a recipe that I use a lot:
3 cups chopped red cabbage
3 tbs minced white onion (can substitute scallions)
1 small carrot - grated or thinly sliced
3 tbs cider vinegar
3 tbs mayonnaise
1 tbs dijon mustard
2 tsp worchestershire
1/2 tsp sugar (adjust to taste)
1/4 tsp salt
1/8 tsp celery seed - lightly crushed
Ground black pepper to taste
Dash or 2 of hot sauce
Mix everything together in a bowl, cover, and refrigerate for at least 1 hour. Serves 4.
3 cups chopped red cabbage
3 tbs minced white onion (can substitute scallions)
1 small carrot - grated or thinly sliced
3 tbs cider vinegar
3 tbs mayonnaise
1 tbs dijon mustard
2 tsp worchestershire
1/2 tsp sugar (adjust to taste)
1/4 tsp salt
1/8 tsp celery seed - lightly crushed
Ground black pepper to taste
Dash or 2 of hot sauce
Mix everything together in a bowl, cover, and refrigerate for at least 1 hour. Serves 4.
Guys this is wonderful, thanks again. This will make for some good eats(Alton should be proud of that one).
quote:Do folks in NC put Ketchup in everthing? LOL
There is a dividing line around the piedmont, which is pretty much the middle of the state. In the eastern part of the state, ketchup is only for fries. Not used in the sauce or slaw. Out west, ketchup is used in the sauce. And it seems Lexington style restaurants also use it in the slaw. Don't remember ever seeing red cabbage in the slaw. Some folks prefer one style over the other and are sometimes distainful of the other. If its good bbq, I like either.