Being from North Georgia, slaw is basically used as a topping for Burgers and Hot Dogs and sometimes as a side on summer nights with home grown tomatoes. The recipe is basically grated green cabbage and varying ratios of mayo, salt and pepper. Within those contexts that particular recipe is perfect. But, for smoked meats I like to use something with a little more of a flavor profile. So, I did some sleuthing around for Franklin's recipe and added a few extra things myself. Here's the basic recipe I've used for creamy based coleslaw with a few tweaks below.
About 2 cups shredded cabbage mix
1 T kosher salt
1/4 c sour cream
2 T mayo
2 T cider vinegar
2 T rice vinegar
2 1/4 t coarse black pepper
1 1/2 t dry mustard powder
I'll add a few drops of fish sauce, about 1/2 tsp of celery seed, 1/2 tsp of horseradish and a tsp of raw sugar.
For my vinegar slaw I'll use acv, canola oil, garlic powder, onion powder, horseradish, kosher salt, black pepper, red pepper flakes, honey, ground mustard, fish sauce or worcestershire sauce, paprika, raw sugar, and maybe a little tumeric.
I love both kinds but my wife loves the vinegar based so I usually end up making both.
Famous Hit me Fred Slaw
