Lexington Barbecue, I thought Id share their recipe for cole-slaw (you know, the kind you put in the sandwich with the Q). Pam and I were fortunate enough to visit Lexington Barbecue back in July. We really liked the slaw. It was a nice alternative to the mayo/half-n-half/cream based slaws typical of other areas. I wrote to Allen H., and he kindly shared their recipe. I reduced the quantities listed if you dont want to follow Allans recipe (in parentheses). Mix all dry ingredients into the chopped cabbage, and let sit for 20 minutes. Then add the wet ingredients and mix well. Allow to refrigerate as long as possible before serving. Weve made this twice since getting home. Used it on pork bbq sandwiches and as a side with ribs. Mmmmm good. Posted to bbq-digest V5 #457 by email@example.com on Aug 10, 1997
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|Serving Size: 1 Serving (11668g)|
|Recipe Makes: 1|
|Calories from Fat: 297 (1%)|
|Amt Per Serving||% DV|
|Total Fat 33g||44 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 12.4g|
|Cholesterol 0mg||0 %|
|Sodium 64453.8mg||2223 %|
|Potassium 28514.4mg||750 %|
|Total Carbohydrate 6300.4g||1853 %|
|Dietary Fiber 147.3g||589 %|
|Sugars, other 6153.1g|
|Protein 155.1g||222 %|
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Calories per serving: 24483
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