Recipe: Stubb's Cole Slaw

the appetizer:

The Global Gourmet's 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 Cole Slaw

Serves 4

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.

1/4 cup very finely chopped white onion
1/4 cup rice vinegar
1/4 cup mayonnaise
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1/2 head small green cabbage
Salt, to taste
1/2 cup shredded red cabbage, for garnish (optional)
1/2 cup shredded carrot, for garnish (optional)

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.