Coleslaw North Alabama BBQ style

[KatORnurse1]

I am trying to find a recipe to make coleslaw like Big Bob Gibson's BBQ or that style popular in north Alabama. It is usually served on pulled pork sandwiches. It is a vinegar/no mayo dressing. Any help???

[K. Slink]

You might try brigid, she's from that area and might have exactly what you're looking for...

[KarenB]

Is this it?

http://www.bigbobgibson.com/main.htm

go to recipes and click on mustard slaw.

[DebbieR]

I am trying to find a recipe to make coleslaw like Big Bob Gibson's BBQ or that style popular in north Alabama. It is usually served on pulled pork sandwiches. It is a vinegar/no mayo dressing. Any help???

I am from Decatur, Alabama and live about 7 miles from Big Bob Gibson's restaurant. This is the recipe for the slaw they use on the sandwiches:

1 large head cabbage, shredded finely (I use my food processor)
1 cup white vinegar
1 cup granulated sugar
1 teaspoon salt

Combine ingredients in bowl with tight fitting lid OR in a gallon zip bag. Allow to marinate, stirring or turning every 2-3 hours. You really want to make this slaw the day before needed so it has time to marinate correctly. By the way... the mustard slaw given out by the restaurants website is NOT what they use on the sandwiches. lol

[LauraAnne]

Thank you so much, DebbieR, I've been looking everywhere for this! (I brought some Gibson's up from AL yesterday for my Chicago friends & family to try, but the staff didn't think the relish (slaw) would survive the journey... and it's just not the same without it!) So, thanks (again) for giving us Chicagoans the authentic experience!

One question, though... when I tried deciphering what was in it down there, I noticed some small, very dark green squares mixed amongst the cabbage. Up here, even the outermost leaves of our cabbage never get that dark... is cabbage darker in AL? Or is there a specific type of cabbage I should use? They are as dark as collard greens or cucumber skins. Also, is there a trick to keep it from getting watery? My first attempt seemed really soupy. Sorry, guess that's more than one question...

[K. Slink]

I can only answer one of your questions--to avoid watery CS, you must salt it ahead of time and let it drain--this can take as long as 3 hours, believe it or not! Then rinse well, and spin dry or place between towels. I made watery CS for years before discovering this method.....

[KarenB]

http://en.petitchef.com/recipes/chri...law-fid-945694

[BasilRock]

LauraAnne, you probably saw some Purple cabbage in the slaw. I am in your area and you can get the purple cabbage in almost any grocery store. It is a little sweeter than the green and it does cost a little more, but it is very good. You can use just that or a mixture of the two kinds.

[KarenB]

Here's the exact recipe your looking for..scroll to page 76

http://books.google.ca/books?id=43gGM7InIYcC&pg=PA255&lpg=PA255&dq=Big+Bo b+Gibson's+cole+slaw+recipe&source=bl&ots=wl7ZdBdH rl&sig=XrBRN68MrjxQMj6xNyP0TGHK9Jw&hl=en&sa=X&ei=2 NG7T8q4BczkggfQxrzdCg&ved=0CF0Q6AEwAg#v=onepage&q= Big Bob Gibson's cole slaw recipe&f=false