While Memphis-style, Alabaman, and even moist western North Carolinian barbecue is almost always served with a creamy or mayonnaise-based coleslaw, in the self-proclaimed barbecue capital of the universe, namely eastern North Carolina (Goldsboro, Rocky Mount, Raleigh, Wilson, etc.), tangy-sweet vinegar coleslaw remains the law of the land. “Honey, if you want salad dressing, order a tossed salad,” I was once told by an indignant waitress at Melton’s Barbecue in Rocky Mount when I asked, simply out of curiosity, if the slaw contained any mayonnaise. With fried fish, crab cakes, and barbecued ribs, I definitely prefer a creamy coleslaw, but when it comes to a chopped dry pork barbecue sandwich, this is the coleslaw I spoon over the meat inside the bun. Since both styles can be easily tested with a single bowl of shredded cabbage, why not just experiment to determine your preference?
Remove and discard any blemished outer leaves of the cabbage, cut the head into quarters, cut out and discard the hard inner core, and shred the quarters into a large glass bowl.
In another bowl, whisk together all remaining ingredients till thoroughly blended, pour over the cabbage, and toss till the cabbage is well coated with the dressing. Cover the bowl with plastic wrap and chill 2 hours before serving with any barbecued meats or on a chopped pork barbecue sandwich.
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