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.
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.