Now you know I'm a Memphis BBQ guy which means I serve mayonnaise slaw on my BBQ sandwiches but I must admit that I have found a taste for North Carolina Vinegar Slaw. I have a friend Linda who is a fantastic baker (I love her lemon cake) but also makes the best vinegar slaw that I have ever tasted. I asked if she would share her recipe with everyone and she graciously agreed. Her and her sister Janet are two of the nicest people you will ever meet. My baby Tara is crazy about her as is evident from the picture below. The nice thing about this recipe is that it lasts for a long time in the frig. A week and a half is no bother at all which is great so you can make it ahead of time if you are having people over for a large BBQ.
Enjoy and Thanks Linda!
"Linda's NC Vinegar Slaw"
1 Gallon Cabbage (3 - 4 pounds Med Cut)
1 Cup Sugar
1 Cup White Vinegar
2 Tbs Salt
1 Tbs Black Pepper
6 Small Cans Diced Tomatoes
2 Large Green Peppers (sliced Med like Cabbage)
1 Small Jar of Sweet Pickle Relish
Combine Sugar, Vinegar, Salt and Pepper over low heat to dissolve the sugar. Set aside to cool
Mix Cabbage, Bell Pepper and Pickle Relish together
Pour Sugar and Vinegar mixture over all and mix well
Place in a gallon container and refrigerate
Better if made ahead and allowed to sit for a couple of days