The Best Damn Slaw Ever

[PanchoHambre]

I dont remember who posted the link that got me to this but it is hands down the best slaw I have EVER had.... even my brothers GF who hates everything I cook delclared it "Good Shit"

I dont usually follow recipies but this one I follow to a T

Danny Gaulden's Old South Slaw Dressing (http://www.dannysbbq.com/recipes.asp?rid=29)

(look Jeeks I did it)

I cannot imagine a better pair for some good tasty BBQ

*can you tell winter is wearing me down

[Calicolady]

OK, he's got the dressing list, but what's the SLAW part?
Cabbage? Carrots? Apples? Napa Cabbage? Onions?
Not my style of dressing at all. Is that for a NC BBQ style?
Mine's creamy so this is quite unfamiliar.

[chowhound]

It was JohnA, Pancho. And I don't even have to click on the link because I make that slaw myself.
I make a creamy slaw, too, but I make that one just as often.

[PanchoHambre]

I just use 1/2 green and 1/2 red cabbage but I am sure you can get creative... apples and carrots would be great I think...

It taste nothing like creamy slaw... people who claim to hate slaw have loved this

[sattie]

This sounds great! I'm afraid I would be eating it all by myself tho! DH hates vingary type stuff. But hey, I can have it all to myself, and that is OK by me! Thanks for sharing Pancho!

[JoeV]

My late MIL used to make one batch of slaw sweet (sugar) and one sour (vinegar) when having a family dinner. She had believers in both camps. I personally prefer the sweet which is:

1# Shredded cabbage w/carrots (pre-packaged is what we use)
¼ C Granulated sugar
½ C Mayonnaise
2 t Cider vinegar
Salt & Pepper to taste

Combine sugar, mayo, vinegar, salt & pepper in a deep bowl and mix well. Add shredded cabbage and thoroughly blend to insure all cabbage is coated.

Place in covered bowl in refrigerator for at least two hours before serving. Stir in bowl before serving to recoat cabbage.

[High Cheese]

I tried Flays jicama slaw once, it sucked. You have to eat it right away or it gets soggy.

[QSis]

I'm going to make Danny Gaulden's slaw dressing today, to have slaw tomorrow (to go with the pastrami I'm smoking).

Pancho, Danny says the slaw keeps a couple of days before getting soggy - do you find that to be the case, too?

I would like to mix it today and eat it tomorrow.

Danny Gaulden is a highly respected BBQ restaurant owner - his stuff is simple and great!