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Re: Lexington Red Slaw

  •  08-22-2010, 9:27 PM

    Re: Lexington Red Slaw

    Piedmont-Style Slaw (Red Slaw)

    6 medium heads cabbage (about 36 cups) finely shredded
    1-1/2 quarts mayonnaise or salad dressing
    3/4 cup sugar
    3/4 cup vinegar
    2 tablespoons salt (or to taste)
    1/4 cup catsup
    Lexington-Style Dip to taste

    In a large bowl place shredded cabbage. In a small bowl blend mayonnaise, sugar, vinegar, salt, catsup and Lexington-Style Dip to taste mixing well. Drizzle the mayonnaise mixture over shredded cabbage in large bowl. Toss lightly to mix well. Refrigerate until serving. Yield: 50 servings.

    Excerpt from page 337 of The Best Tar Heel Barbecue, Manteo to Murphy by Jim Early


    Tom (aka "Another_Q_Lover" & "BBQ.TOM")
    CMJ w/ KCBS
    CBJ w/ MBN, NCPC, NCBS, & NCBBQA
    OBJ w/ BBQ Critic.com
    CTC w/ KCBS
    Pitmaster and Chef - 4 Lil' Pigs Competition Barbecue Team
    Author of "A 'Q' Review"
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