Preparation info

  • Serves

    twenty to thirty

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Cole slaw is an essential part of my barbecue menu. My wife, who is not given to spewing unwarranted praise and who is a cole slaw fan, says this is the ultimate. And you know she’s never wrong. This makes quite a bit—enough for 20 or 30 portions.

Ingredients

Vegetables

  • 1 head green cabbage, finely shredded or finely chopped
  • 1 head red cabbage, finely shredded or finely chopped

Method

  1. Toss all of the vegetables together in a large bowl and set aside.
  2. Whisk all of the dressing ingredients together in a bowl. Pour about half the dressing over the vegetables and toss until well coated. Add more dressing to coat but not to make a puddle of dressing in the bottom of the bowl.