There are as many varieties of coleslaw as there are shades of pink, especially in the South! A lot of coleslaw recipes have sugar as an ingredient, but this one gets that bit of sweetness from sweet salad pickles, which don’t mask the fresh flavors of the cabbage and carrots. We serve this every Fourth of July with Barbecued Pork Ribs (page 84) and Easy Baked Beans (page 133).

　　

Ingredients

serves 6

　　1 firm head green cabbage, about 2 pounds

　　1 large carrot, peeled

　　1/2 small sweet onion, such as Vidalia, peeled and chopped fine

　　1/4 cup diced salad pickles

　　1/2 cup mayonnaise

　　1/2 teaspoon salt

　　Pinch of black pepper

　　

Step 1

Remove and discard any bruised or undesirable outside leaves from the head of cabbage. Quarter the cabbage and grate it into a large bowl using the coarse side of a hand grater or the shredding blade of a food processor. Grate the carrot and add it to the cabbage, tossing together to combine. Add the onion, pickles, mayonnaise, salt, and pepper. Stir together until thoroughly mixed. Chill for 1 hour before serving.

　　

From Gwen

Step 2

The sweetest cabbage I’ve ever had was brought to us by friends from Spruce Pine, North Carolina.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.