Cole Slaw, NC BBQ Style

"To make a good salad is to be a brilliant diplomatist-the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."

Oscar Wilde (1854-1900), Anglo-Irish playwright, author

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This style cole slaw is found all over North Carolina, especially at Fire Stations when they hold their annual BBQ dinners, churches having a social and various charity BBQ events . There are very few ingredients, it is extremely easy to make, and there are as many ways to make it as there are people in NC. It goes perfectly with NC smoked pork BBQ. It should be allowed to sit at least several hours for the flavors to combine correctly. Yum!

Preparation Time: 10 minutes, plus sitting time Serving Size: 6

1 pound green cabbage, chopped
4 tablespoons Heinz catsup
3 tablespoons sugar
2 tablespoons cider vinegar

1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 crushed red pepper flakes

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Core the cabbage and cut into chunks. Place enough cabbage chunks into a food processor, taking care not to over fill the bowl. Pulse until chopped, but not minced. Place in a medium bowl with a lid. The cabbage may also be chopped by hand.

In a small bowl, mix the catsup, sugar, vinegar, salt, pepper and crushed red peppers until sugar has dissolved and the mixture is well blended. Pour over the cabbage and stir well to ensure all of the chopped cabbage is covered with the sauce. Refrigerate no less than 30 minutes before eating; allowing to sit as long as possible is best. This slaw keeps well under refrigeration for several days.

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"To make a good salad is to be a brilliant diplomatist-the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."