What’s For Dinner?
John T. Edge's Fresh Air-ish Slaw
(First star is lowest, fourth star is highest)
Lots of fresh parsley adds brightness and a fresh taste to this slightly sweet slaw from Southern food expert and author John T. Edge. It’s based on the slaw from the famous Fresh Air barbecue restaurant in Flovilla. Like most barbecue restaurants, its recipes are top secret, but after much experimentation, Edge’s wife, Blair Hobbs, thinks she nailed it.
Hands on time: 10 minutes Total time: 10 minutes Serves: 12
1 head cabbage, rinsed, sliced
1 bunch fresh parsley, stemmed
1/2 cup mayonnaise
1/3 cup cider vinegar
1/4 cup granulated sugar
1 tablespoon finely chopped onion
Salt and pepper
In the food processor, blend the parsley, mayonnaise, vinegar, sugar and onion. Pour over cabbage and blend with hands. Chill at least 4 hours or overnight. Season to taste with salt and pepper.