Recently Jason and I came across more of his mothers old cookbooks as he was cleaning out some stuff from his step dads house. As I was flipping through them I came across an old church cookbook from the town we grew up in. I love these types of cookbooks for the tried and true family favorite recipes that take us back to our good old southern roots. Inside this book I found a recipe for R.O.’s BBQ slaw, that comes from a little gem of a restaurant in my hometown highly known for their slaw. They’ve been using the same recipe since 1946 and it’s unlike any slaw I’ve ever had before.
This family owned restaurant is a staple in the community and their BBQ sandwiches are in a category all on their own, mostly due to this beloved slaw . In fact they have had so much success with it that several years ago they began selling this slaw in local grocery stores and they hope to eventually spread this wonderful goodness across America.
This recipe doesn’t completely replicate the real thing but I do have to say it comes pretty darn close. Unfortunately it isn’t the most photogenic food to photograph so bear with me on the pictures. A little warning this BBQ slaw does have a little bit of spice to it so if you want less heat I suggest backing off on the red pepper. This slaw is good on hot dogs, hamburgers and barbecue and it also makes a good dip for veggies or chips. I cut the recipe in half since the original from the cookbook made a ton. Simply double the recipe below if you want to make this for a larger crowd.
- 4 cups grated cabbage,( the finer the better)
- ½ cup grated carrots, (1 medium sized)
- ½ cup sweet mixed cubed pickles
- 1 tablespoon mustard
- ¾ cups ketchup
- ½ tablespoon brown sugar
- 3 tablespoons chopped pimento (1 small can if doubling)
- ½ tablespoon black pepper
- 1 teaspoon red pepper (1/2 tablespoon if doubling)
- ½ tablespoon chili powder
- ¾ cups mayonnaise (I used light)
- ½ teaspoon salt
- Add all of the ingredients into a large bowl. Mix well