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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Here is another recipe from Jean Anderson that I found very interesting and tasty. It is from her book A Love Affair with Southern Cooking . She says that these are found in some barbecue places in the South. I can't wait to travel through some Southern states when we get some time and try all the fun Southern recipes. I've increased the amount of hot pepper sauce because I thought it tasted better that way. Ingredients:
8 cups finely shredded cabbage |
1 medium sweet onion, finely chopped (vidalia, spanish, or burmuda) |
1 cup cider vinegar |
2/3 cup vegetable oil |
1/2 cup sugar |
2 tablespoons barbecue sauce |
1 teaspoon salt |
1/2 teaspoon dry mustard |
1/2 teaspoon sweet paprika |
1 tablespoon hot red pepper sauce |
Directions:
1. For the Coleslaw: place the cabbage and onion in a non-reactive mixing bowl and toss well. Set aside.
2. For the dressing: combine all ingredients in a non reactive pan and bring to a boil over moderate heat. Stir until the sugar dissolves.
3. Pour the hot dressing over the coleslaw and toss well. Cool a bit and cover. Refrigerate until serving.
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