There’s no real need for a million recipes when you get the one just right. My coleslaw recipe is from the Meat Cookbook. A classic in the Barbequing World I discovered when a mid-west BBQ judge discovered it on my shelf. There is exactly one recipe for vegetables in there and this is it. And it’s perfection.
For best results, prepare the coleslaw several hours ahead and refrigerate it or, better still, make it a day ahead.
4 Cups shredded green cabbage
2 cups red cabbage
2 green onions, thinly sliced
1/2 cup thinly sliced red onions
2 teaspoons minced garlic
1 cup mayonnaise
1/4 cup sour cream
1/4 cup light or dark brown sugar
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
Salt and freshly ground pepper
Place all the vegetables in a large bowl.
To make the Dressing: Whisk together all ingredients in another bowl or food processor.
Toss the vegetables with the dressing and taste for salt and pepper.