Van’s Coleslaw


This here tastes to me like a real old fashioned slaw. Not too sweet, not too tangy. I got this from “America’s Best BBQ: 100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants,” which credits Bob Syke’s BarB-Q in Bessemer, Ala. as the source. Turns out, Van’s parents Bob and Maxine Sykes opened the joint in 1956, and it’s still going strong. One taste of this slaw and you won’t question why.

Van’s Coleslaw
Serves 6 to 8

1/2 cup real mayonnaise (heavy duty, not low fat)
1 1/2 tablespoons tarragon vinegar
1 tablespoons sugar
7 cups thinly sliced green cabbage
1 cup grated carrots
Salt and black pepper
Chopped fresh parsley

Mix the mayonnaise, vinegar and sugar in a large bowl. Add the cabbage and carrots and toss to coat. Season to taste with salt and pepper. Cover and refridgerate for up to 4 hours. Sprinkly with parsley and serve.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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