Rob’s Famous Coleslaw

Name: Rob’s Famous Coleslaw
Ingredients: 1/2 cup red wine vinegar; 2 teaspoons honey; 1/2 small head red cabbage, about 1 pound, cored and thinly sliced; 1/2 small head green cabbage, about 1 pound, cored and thinly sliced; 1/2 red onion, thinly sliced; 1 carrot, peeled and grated; 1/2 cup mayonnaise, preferably homemade; A healthy pinch cayenne pepper; 2 tablespoons minced chives; 1/4 cup chopped flat-leaf parsley; Kosher salt and freshly ground black pepper

January 24, 2012

Every year, we celebrate the heart of summer with a Sunday barbecue feast at Lucques. This annual tradition always includes at least four different barbecued meats, baked beans, long-cooked greens, grilled cornbread, and former Lucques chef Rob Chalmers’s infamous coleslaw. The first year he made it, he miscalculated “slightly” and made enough for about six hundred people! It became a running joke to tease Rob about his coleslaw, and for about a year after the barbecue, the servers and busboys used to greet every staff meal with the predictable, “What, no coleslaw?” Here is a manageable-sized recipe for Rob’s light, crunchy, and always satisfying slaw.

Recipe notes

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