Big Bob Gibsons Coleslaw Recipes

VINEGAR SLAW

Vinegar Slaw image

This recipe is easy as pie but I'm gonna make it a little bit easier for ya. The original recipe is done in proportions but I'm giving you exact measurements in case you've never made it before, then you can work with proportions later once you get more comfortable with it.

Provided by The SouthernPlate Staff

Time 20m

Number Of Ingredients 3

Ingredients

4-1/2 to 5 Cups finely chopped or shredded cabbage (about half a head)
1 Cup white vinegar
1 Cup sugar

Steps:

Place cabbage in a bowl. Add in vinegar and sugar. Stir. Cover and place in refrigerator a few hours or overnight before serving. Will make more juice over time.
*The proportions for larger quantities are equal parts vinegar and sugar.

Nutrition Facts : Calories 62 kcal, ServingSize 1 serving

TANGY SOUTHERN MUSTARD COLESLAW RECIPE

Tangy Southern Mustard Coleslaw Recipe image

Tangy Southern Mustard Coleslaw - A complex flavor that's tangy, creamy, slightly sweet and spicy. Which makes it perfect for pulled pork or even better...slaw dogs!

Provided by DSTR

Categories Side Dish

Time 15m

Number Of Ingredients 13

Ingredients

6 cups green cabbage (shredded)
2 cups purple cabbage (shredded)
1/2 cup white onion (shredded)
1 cup red bell pepper (diced small (or bell pepper of your choice))
1/3 cup carrot (shredded )
1/4 cup celery (shredded )
6 tablespoons apple cider vinegar
6 tablespoons yellow prepared mustard
1/4 cup ketchup
1/4 cup sour cream
2 tablespoons mayonnaise
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper ( (or more if desired))

Steps:

Combine the green cabbage, purple cabbage, onion, bell pepper, carrot, and celery in a large bowl and mix well.
In a medium-size bowl, whisk together the apple cider vinegar, yellow prepared mustard, ketchup, sour cream, mayonnaise, salt, and cayenne pepper until smooth.
Pour the dressing over cabbage mixture and stir to coat evenly.
Chill at least 1 hour and serve.

Nutrition Facts : ServingSize 8 g, Calories 88 kcal, Carbohydrate 10 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 683 mg, Fiber 2 g, Sugar 6 g

BIG BOB GIBSON'S WHITE SAUCE

Big Bob Gibson's White Sauce image

Provided by Food Network

Categories condiment

Time 5m

Yield about 1 cup

Number Of Ingredients 9

Ingredients

1/2 cup mayonnaise
1/4 cup water
2 tablespoons apple cider vinegar
1/2 teaspoon lemon juice
1/2 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 tablespoon sugar

Steps:

Combine all ingredients in bowl and mix well.

BIG BOB GIBSON'S WHITE BBQ SAUCE COPYCAT

Big Bob Gibson's White BBQ Sauce Copycat image

This is not the EXACT recipe. However, it is hard to tell the difference in taste! Adjust the ratios to make the spice and/or consistency to what your taste buds prefer. Great for BBQ, drizzled on shrimp tacos, sandwiches, etc!

Provided by sanjose_hockey

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 5m

Yield 8

Number Of Ingredients 9

Ingredients

½ cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon white sugar
½ teaspoon lemon juice
½ teaspoon prepared horseradish
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
2 tablespoons water, or more to taste

Steps:

Stir mayonnaise, vinegar, sugar, lemon juice, horseradish, salt, black pepper, and cayenne pepper together in a bowl until smooth. Slowly stream water into the sauce, increasing the amount until you reach your desired consistency.

Nutrition Facts : Calories 106.2 calories, Carbohydrate 2.2 g, Cholesterol 5.2 mg, Fat 10.9 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.6 g, Sodium 224.8 mg, Sugar 1.8 g

BIG BOB GIBSON MUSTARD SLAW

Big Bob Gibson Mustard Slaw image

This recipe for mustard slaw -- the Memphis version of this classic side dish -- is served at Big Bob Gibson Bar-B-Q in Decatur, Alabama. Like most slaws, this one tastes even better the next day. Choose a cabbage with crisp, firmly packed leaves; the head should be heavy for its size.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 13

Ingredients

2 medium heads green cabbage (about 4 pounds each), cored and shredded
1 large white onion, shredded
1 green bell pepper, seeded, deveined, and shredded
1 large carrot, peeled and shredded
1 large rib celery, shredded
3/4 cup apple-cider vinegar
3/4 cup prepared yellow mustard
1/2 cup ketchup
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon coarse salt
1/2 teaspoon cayenne pepper
1 1/4 cups sugar, or to taste

Steps:

In a large bowl, place cabbage, onion, bell pepper, carrot, and celery. Mix to combine.
In a small saucepan, combine vinegar, mustard, ketchup, sour cream, mayonnaise, salt, and cayenne pepper. Bring to a boil, whisking frequently. Pour over cabbage mixture. Add sugar, and stir to combine. Cover with plastic wrap, and chill.

BIG BOB GIBSON'S COLESLAW

BIG BOB GIBSON'S COLESLAW image

Categories Leafy Green Side No-Cook Vegetarian Quick & Easy Summer Vegan Raw

Yield 8-10

Number Of Ingredients 4

Ingredients

1 large head cabbage, shredded finely (I use my food processor)
1 cup white vinegar
1 cup granulated sugar
1 teaspoon salt

Steps:

Combine ingredients in bowl with tight fitting lid OR in a gallon zip bag. Allow to marinate, stirring or turning every 2-3 hours.

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In a separate bowl, mix together all of the ingredients for the injection. Using a meat syringe, inject the pork evenly at 1-inch intervals from the top side, using the entire injection solution. Dry the outside of the meat with paper towels and apply an even coating of the dry rub all over, patting it down so the rub adheres. Wrap the pork in foil and let rest in the refrigerator overnight.
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