Coleslaw is an absolute essential in a barbecue joint. We make ours fresh twice a day so the crispness and integrity of the cabbage always contrasts with the tangy, creamy dressing. What I’m saying is, it don’t get better with age.

　　

Ingredients

feeds 8 to 12

　　

The Veggies

1 cabbage (2 1/2 to 3 pounds)

　　2 or 3 carrots, peeled and shredded

　　

The Dressing

2 cups mayonnaise

　　1 cup cider vinegar

　　1 tablespoon minced garlic

　　1 tablespoon brown sugar

　　1/4 large onion, grated

　　1 tablespoon kosher salt

　　1 tablespoon black pepper

　　1 teaspoon celery seed

　　

Step 1

Cut the cabbage in quarters through the stem end. Cut out the core, and slice each quarter across the grain into 1/4-inch slices. Then cut crosswise across the slices in 3 or 4 places to give you strips about 1/4 inch wide by 2 inches long. You’ll need about 11 cups. Toss the cabbage in a large bowl together with the shredded carrot.

　　

Step 2

Whip up the dressing. Throw all of the dressing ingredients together in a bowl and mix real well. If the cabbage is young, fold the dressing into it just before serving; if it’s older, you can add it and hold the salad for several hours in the fridge.

　　Dinosaur Bar-B-QueTen Speed Press