The Lexington Collection
Slaw Recipe

Mamie Kirk's

Based on a recipe from Mamie S. Kirk of East Bend, NC in a cookbook by the Yadkin County Homemakers Club. The book covers are worn off and the age of the cookbook is unknown. The addresses of local businesses in the ads have no ZIP codes. The service station sold Esso gasoline. But the telephone numbers do have seven digits.

* 3 pounds cabbage
* 1 large red pepper
* 1 large green pepper
* 1/2 tablespoon celery seed
* 1 cups vinegar
* 3/4 cup sugar
* Salt to taste

Heat sugar and vinegar until sugar dissolves. Let the mixture get cold, preferably by refrigeration. Grate cabbage, add celery seed, salt and peppers cut up fine. Mix and pour cold mixture over cabbage. Thoroughly mix all ingredients and put in glass containers. Store in refrigerator to keep it cold. Let sit a minimum of 24 hours before serving. Slaw will keep for months.

Lexington #1

The slaw recipe from Wayne "Honey" Monk's famous barbecue joint in Lexington, NC!

* 100 lb. medium. chopped cabbage
* 6 qt. ketchup
* 10 lb. sugar
* 1/2 gal. vinegar (4%)
* 8 oz. salt
* 8 oz. black pepper
* 1/4 tsp. ground red pepper

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.


What Dave does when he fails to make the slaw the day before. It ain't half bad!

* 3 pounds cabbage
* 1 bottle Kraft Cole Slaw Dressing
* 1/2 tablespoon celery seed

Grate cabbage coursely. Add the celery seed and dressing to taste. Thoroughly mix all ingredients and eat immediately.

"Stick me with a fork -- I'm done!"
Smokey Pitts, BBQ philosopher


The Pig Pickin' Menu