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Cole Slaw at Allen & Son

thebordella Apr 11, 2010 03:30 PM

On a recent trip to the Triangle area, I visited the highly rated Allen & Son for barbecue. Indeed, everything about the food was excellent. Love the hush puppies, double love the barbecue, and would be happy to expire from a pecan pie coma.

I was particularly struck by the cole slaw, the one dish I might have a shot at making at home. The cabbage was finely chopped rather than sliced. The mayo component seemed very thin, and the dominant taste was a sharp vinegar flavor. Does anyone know if this cole slaw is a particular style of the region, or particular to Allen & Son? In either case, does anyone have any pointers to a recipe of a similar kind of cole slaw?

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  1. carolinadawg RE: thebordella Apr 11, 2010 05:02 PM

    If you call the restaurant, I'm sure Keith Allen would be happy to tell you whats in it.

    1. b
      burgeoningfoodie RE: thebordella Apr 12, 2010 06:32 AM

      There are so many cole slaw variations. Typically in the joints I've been into it's the same (though some add bbq sauce to make it red). I prefer more vinegar and less mayo (blech). I've been privy to some at picnics that even have bits of apple mixed in with the cider vinegar.

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