Coleslaw is a staple side dish in every barbecue restaurant in the South, and the flavors vary from region to region. You’ll find hot slaw, mustard slaw, creamy slaw, vinegar slaw, red slaw, white slaw, and even blue cheese slaw. Which is better usually depends on the flavors you grew up with or what entrée you are serving it with, and although the debates aren’t as heated as those focusing on politics or who has the best ’Q, the discussions are quite passionate. This marinated coleslaw recipe is one of the stable of slaws fixed in the test kitchen at Big Bob Gibson Bar-B-Q. Although it has never been on the menu, it is a favorite of Big Bob’s grandson Don McLemore, and it’s a natural pairing with chicken. The sweet vinaigrette dressing makes this dish adaptable to every barbecue region.

Ingredients

　　1 large head of cabbage, shredded

　　1 onion, chopped fine

　　1 large green bell pepper, cored, seeded, and chopped fine

　　1 celery stalk, chopped fine

　　1 1/2 cups sugar

　　1 cup cider vinegar

　　3/4 cup vegetable oil

　　1 tablespoon salt

　　Combine the cabbage, onion, bell pepper, celery, and sugar in a large mixing bowl. Mix well and set aside. Combine the vinegar, oil, and salt in a saucepan and bring to a boil. Pour the dressing over the cabbage mixture and stir well. Cover and refrigerate until chilled.

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.