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?