Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This coleslaw originally accompanied Karmel's recipe for North Carolina Style Pulled Pork.
Recipe information
Yield
Makes 4 to 6 cups
Ingredients
1 small green cabbage*, grated or chopped into 1/8-inch-thick pieces
1 to 2 cups Lexington-Style Barbecue Sauce
Sea salt and freshly ground black pepper to taste
freshly ground black pepper
*Some people insist on grating or chopping the cabbage by hand. In all the barbecue restaurants, they use a food processor and I have gotten used to the very finely minced coleslaw that they serve. So, feel free to use a food processor for this coleslaw.
Preparation
Combine cabbage and barbecue sauce. It should be wet, but not "floating" in the barbecue sauce. Let sit for at least 20 minutes or overnight in the refrigerator. Serve cold on top of barbecue on a white fluffy bun.
Adapted with permission from Girls at the Grill
