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I'll certainly admit to having one heck of a lot of 'cue country exploration left to do in my lifetime, but thus far I've yet to encounter any venue outside of North Carolina slinging BBQ slaw alongside their meat. It's an essential side for Lexington style, vinegar-kissed chopped pork, and gets its characteristic pink tint from a dollop of ketchup or barbecue sauce. Also -- it's pretty darned delicious, and provides a pleasantly crunchy textural contrast with the rich, soft strands of slow-cooked shoulder.
From Searching for the Dixie Barbecue, Journeys into the Southern Psyche by Wilber W. Caldwell (2005):
"In the central North Carolina Piedmont you will often find what locals there call "red coleslaw" on the plate next to your chopped pork barbecue. This tangy variation replaces the usual mayonnaise-based slaw dressing with a catsup-and-vinegar-based dressing. In fact, it is not unusual for Upcountry slaw all over Dixie to be spiked with a big splash of barbecue finishing sauce. Whether a sweet/sour tomato-based, spicy mix, either right from the store-bought jar or from some dusty bottle of secret brew, this spicy addition turns the coleslaw sauce either red or a rich brown color and creates what most Southerners called "barbecued coleslaw."
Surely food experts and gourmets all over the planet will ... most certainly suggest that this "barbecue on barbecue" presentation robs the meal of balance. ... Southerners will scoff at this suggestion. Everyone down here knows that if a little barbecue sauce it good, then a whole lot is even better."
If you happen by High Point, NC, do stop into Carter Brothers BBQ (from whence the above pictured platter of BBQ came on this most recent Christmas Eve) for some of the finest chopped (regular or coarse -- they're both good) pork BBQ you'll ever have the pleasure of eating.
BBQ Slaw is recipe after the jump. Got one of your own? Might you please be so kind as to kick back with a Cheerwine and share it in the comments?
Lexington Style BBQ Slaw (a.k.a. Red Slaw)
1 lb green cabbage
4 tbsp ketchup or BBQ Sauce
3 tbsp sugar
1 tbsp cider vinegar
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
Finely chop or hand grate cabbage. Mix together other ingredients (scaling back seasonings to taste if BBQ sauce is used instead of ketchup), and pour over cabbage. Stir to coat, and chill, covered in the refrigerator for at least 20 minutes -- preferably longer to allow flavors to blend.
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1-03-2009 @11:14AM Amanda said... Being from Eastern NC, I cannot endorse eating barbecue sauce on anything except maybe barbecued chicken. But definitely not on pulled pork and MOST definitely not in coleslaw. Ketchup doesn't belong within a mile of any respectable barbecue establishment. Just had to throw my two cents in :) The NC barbecue controversy continues :)
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1-03-2009 @11:43AM Nicole said... Brown's Fried Chicken used to have a vinegar/ketchup slaw. Man, that stuff was good. The dressing was a little like Catalina dressing. They also had regular cole slaw (creamy).
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1-03-2009 @2:52PM Karen said... Eastern NC BBQ is barbeque. It must be pork, slow cooked and have a vinegar based sauce. Anything slathered in that red stuff is barbequed meat - NOT barbeque.
And I always eat my barbeque with coleslaw, but I agree with the first poster, no ketchup or tomato product in site, just good ol' creamy and sweet slaw.
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1-03-2009 @8:44PM AKD said... I'm from eastern NC and I've never once seen slaw like this. Ever.
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1-03-2009 @10:18PM Kat Kinsman said... I'm fairly sure it's a strictly Lexington / Western thing -- and I think I've encountered it just about every time I've gone out for BBQ in that part of the state.
I have yet to come East, but would love suggestions for places to try when I do.
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1-04-2009 @12:28PM Philpott said... The Honeymonk still does it best. Lexington Barbeque is what I was raised on and barbeque sauce from the region is not like putting St. Louis style sauce on slaw. Sadly, there are no good places in Charlotte to enjoy it as good as in the Northern Piedmont.
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1-04-2009 @6:58PM Iris said... Here in Rockingham County, this is how we eat our BBQ, although waitresses do ask if we want slaw, so there must be a few folks who aren't into it. Carter Brothers in High Point is indeed delicious, but if you're up the road a bit, you can also try Stamey's in Greensboro, Fuzzy's in Madison, or Short Sugar's in Reidsville.
My absolute favorite vinegar slaw is the version at Hillbilly Hideaway in Pine Hall. No tomato product in it, just delicious cabbage, vinegar, and some other magical stuff. They serve ribs with a thick, tangy sauce on Saturdays, in case you're in the mood for that other style of BBQ meat.
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1-05-2009 @9:38AM Deah said... I thought I recognized that tray of chopped delight. Although I was raised on Eastern barbeque Carter Brother's is one of my favorites in this part of the state. Prissy Polly's in Kernersville is another favorite. However, if you are looking for eastern style you have to to to Parkers in Wilson or Wilbur's in Goldsboro.
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1-26-2009 @3:46PM Joel said... 1. Smithfield's Chicken & BBQ is an accessible place to start if you're looking for eastern NC bbq. But we warned: if you're coming from traditional BBQ, you're not going to discern much difference between Eastern and Western NC BBQ.
2. I love all BBQ, but there's a reason it's referred to as "North Carolina Style BBQ" and all the rest is referred to as BBQ.
3. If you want my advice, North Carolinians would best serve their BBQ agenda by informing all who come looking that our BBQ is properly enjoyed on a sandwich... with the provincial slaw, whatever it may be. People will begin to truly appreciate our BBQ when they realize there is no other version of a BBQ sandwich that can even come close.
4. I've had a lot of BBQ sandwiches and the best ever was from Jim Neely's Interstate BBQ in the Memphis airport. It was a real surprise.
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6-27-2009 @3:48PM Carolyn said... Being from the Piedmont area of NC north of Charlotte, the picture makes me long for home..Carolina BBQ in Statesville had both the regular slaw & the barbeque slaw..both were delicious but I really liked the barbeque slaw..never knew how they made it but it didn't matter! I even liked the barbeque slaw on footlong hotdogs and hamburgers.
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7-31-2009 @11:38PM Tammy Finch-Kent said... I live in High Point NC. Carter Brothers is just down the street. The bbq slaw is THE ONLY right thing to put on your vinegar based bbq sandwiches. It grows on you lol
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8-23-2009 @10:46AM Michael said... I grew up in Greensboro, so this slaw is what Stamey's, Country Barbecue (also in Greensboro), and Lexington Barbecue served up, and I LOVE it!
I have to admit that the best barbecue I have ever had was Eastern style NC BBQ at a place called B's Barbecue in Greenville, NC. A close second is the Eastern style BBQ served on the other end of the state off the main road in Brevard, NC.
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9-08-2009 @9:21PM sandra said... I do crave for more and more of this stuff every time I see these picture. Its just the flavor of NC I guess.
I think the moms in the bizymoms Yonkers community would be really interested in this.
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9-29-2009 @1:40PM JamesO said... Grew up visiting my grandparents in Salisbury, NC. I am from and live in Northern, VA and miss NC barbecue, slaw, hush puppies & Cheerwine. Was recently back in the area and I think Richard's Barbecue in Salisbury has the best NC vinegar based slaw and hush puppies I have ever had. Hendrick's Barbecue in Spencer, NC is a really close 2nd.
Only proper way to have NC barbecue is on a bun with vinegar based slaw!!!
I also recently tried Bill Ellis barbecue but the slaw appeared to have mayo and was a greenish color, not bad, but not what I expected like the Salisbury/Spencer/Lexington BBQ which is the best!!
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1-05-2010 @9:18AM Ashlyn said... I am eating a BBQ sandwich from Richard's while reading your comment. It's the best BBQ in Salisbury!
1-27-2010 @1:48PM denise said... One of our most favorite places to eat BBQ in Salisbury is College BBQ-Delicious and great bbq slaw also.
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3-18-2010 @1:40AM jennarey said... glad to see Richard's in Salisbury represented! I have to agree! I eat there every time I'm in town. they do have the best hushpuppies in the world, nothing can convince me otherwise.
I also love this slaw. I get a little turned off by mayo slathered all over everything--gross.
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3-28-2010 @11:06PM Kim Henderson said... I lived in High Point, NC for 9 years. Their style of BBQ can't be beat. It's the slaw that makes it. Thanks for the recipe from an Ohioan that really misses it!
5-02-2010 @11:49AM Charlie Hinson said... Thank You for posting this recipe! I grew up in the Piedmont of NC and love "red slaw". It was always a side item at BBQ joints but also at all the good "Fish Camps" too (and if you don't know what that is, you ain't from NC). I live in NYC now and have been longing to make red slaw at home - now I can. Gonna' make some this afternoon.
Now if I could just find a really good hushpuppy recipe...
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8-18-2010 @8:13PM Bob Walker said... I'm from that area of NC too. Spencer, as a matter of fact. I now live in west TN. No one out here can make slaw!! :( Now I can make the slaw I grew up on. (Whether my family eats it or not,I don't care.
They don't know what they're missing.) Now for some Brunswick stew!!