Slaw (Coleslaw)

I had planned on making Country Style Ribs this Labor Day weekend. And was looking forward to having them with my favorite Blue Cheese Potato Salad, when I got a phone call from Matt in Columbia complaining that I don't have a good slaw recipe on my website. And that with all of the grilled foods that I showcase, I really need to do it. After giving him a recipe over the phone, I decided that he was right, and that it is a true Southern tradition to serve slaw with ribs.

If you aren't a fan of Mayonnaise in your Slaw, you can serve it with all of the ingredients except it. I like a little mixed in because it helps to bind all of the ingredients together.

This is best if you make it either early in the morning, or the day before you want to serve it. It gets better and better the longer it sits.

1. Prepare the cabbages by first, removing any of the tough and bitter outer layers. Then cut the cabbage in half, from the stem end, then in thirds. Remove the core, and slice very thinly.

Do the same with 1/2 of the red cabbage. Place all of it into a large bowl.

2. Remove the stem end from the Pablano pepper, and cut in half lengthwise. Remove the seeds, and cut each half into thirds, again lengthwise. Slice this thinly, and add to the bowl.

3. Remove the tops and the seeds form the red chilis, mince very small, and add to the pot.

4. Grate the 2 cloves of garlic directly into the mix, along with the carrots. 2 cloves garlic seems like a very little bit, but after a day of letting the flavors blend, it will provide just a hint of garlic.

Mix the vegetables up real well while the bacon is frying.

5. Chop the bacon into 1/2" pieces, and fry over medium heat, until all of the fat has been rendered.

    

Slaw (Coleslaw)

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6. Once the bacon is real crisp, dump the whole pan, bacon fat and all, into the vegetables, and stir up well, while the bacon fat is still hot.

For those who don't like a Mayonnaise Dressing, you could taste for salt, pepper, and the tartness of the vinegar, and serve it the way it is.

7. I like my slaw with mayonnaise, it helps to bind it all together. Although the recipe calls for 3 cups, this will vary by the size of the heads of cabbage. So, add 1 1/2 cups, stir it in, then add more as needed. One of the secrets of making a good slaw is not to make it with too much mayonnaise like you'd buy it from the supermarket. So, be careful that you don't add too much.

Click on this picture to enlarge.

8. This really is a true Carolina side to be served with ribs






If you like this recipe, you might also like these:


Blue Cheese, Macaroni Salad

Butt Kickin' Smoked Ribs

Smoked, Country Style,
Pork Ribs