Editor Kate Heyhoe presents The Stubb's Bar-B-Q Cookbook about C. B. Stubblefield, a culinary legend, and brings his best recipes to your home kitchen, from Wicked Jezebel Ribs and Rubmaster's Grill-Roasted Drums to sides like Stubb's Cole Slaw.
Stubb's Restaurant in Austin adds a colorful Texas touch to their popular cole slaw by topping it with red cabbage and carrot shreds. But even without the garnishes, this slaw stands alone as a perfect complement to barbecue, grilled meats, and even sandwiches.
1. Measure the onion, vinegar, mayonnaise, pepper, and sugar into a jar and shake to combine (or mix together in a small bowl). Refrigerate, covered, for up to 2 days.
2. Slice the green cabbage into very thin shreds. Toss with the dressing. Season with salt. Sprinkle the red cabbage and carrot shreds on top (if using), and serve.
This page created March 2007
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