Piedmont-style Coleslaw
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Garner, October96, Sides | 1 | Servings | ||
INGREDIENTS
| 1 | Head of cabbage | |
| 1/2 | c | Apple cider vinegar |
| 1/2 | c | Sugar |
| 2/3 | c | Ketchup |
| 2 | t | Salt |
| 2 | t | Black pepper |
| 2 | t | Texas Pete hot sauce |
INSTRUCTIONS
Remove outer leaves and core from cabbage. Cut head in half and grate coarsely so that cabbage bits are about the size of BB's. In a small mixing bowl, combine other ingredients and mix until well blended. Pour mixture over cabbage, and stir until well blended. Chill for one hour before serving. Recipe By : Bob Garner Posted to bbq-digest V4 #22 Date: Tue, 29 Oct 1996 11:18:35 -0800 (PST) From: Tom Solomon <bigheat@earthlink.net> NOTES : From the book "North Carolina Barbecue--Flavored By Time" by Bob Garner. John F. Blair--ISBN 0-89587-152-1
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Nutrition (calculated from recipe ingredients)
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Calories: 553
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 6435.2mg
Potassium: 670mg
Carbohydrates: 142.9g
Fiber: 1.5g
Sugar: 136.3g
Protein: 3.2g