There are three kinds of Southern slaws: barbecue slaw, cole slaw, and yellow slaw. Barbecue slaw is a western North Carolina tradition made with chopped cabbage, pungent vinegar, and red pepper. Cole slaw is what most people in Georgia consider slaw—primarily cabbage and mayonnaise. Yellow, or mustard, slaw is more commonly found in South Carolina and eastern North Carolina (its main ingredients are cabbage and mustard). Try a spoonful of this slaw on Pulled Pork Sandwiches with Mama’s Barbecue Sauce (page 81) for a sloppy, glorious treat.

Ingredients

　　1/4 cup sugar

　　1/3 cup mayonnaise (page 282)

　　1/4 cup buttermilk

　　Juice of 1 lemon

　　1 tablespoon apple cider vinegar

　　1 teaspoon grated onion (preferably Vidalia)

　　1/2 teaspoon dry mustard

　　1/4 small head green cabbage, cored and finely shredded (about 2 cups)

　　1/4 small head red cabbage, cored and finely shredded (about 2 cups)

　　1 carrot, finely shredded

　　Coarse salt and freshly ground black pepper

　　In a large bowl, combine the sugar, mayonnaise, buttermilk, lemon juice, vinegar, onion, and mustard. Whisk until smooth. Add the green and red cabbages and carrot, and mix well to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate to marinate for at least 2 hours before serving. Adjust for seasoning with salt and pepper before serving.

　　From Bon Appétit, Y’all: Recipes and Stories From Three Generations of Southern Cooking, © 2008 by Virginia Willis. Reprinted by permission of Ten Speed Press. Buy the full book from Amazon or Abe Books.