cold.
COLESLAW Coleslaw serves an important purpose not just as a side, but also as a condiment for barbecue. It offers a crunchy textural contrast to tender meat, and its vinegary zip is a nice counter to the sweet, fatty, and smoky flavors we serve at Franklin. And of course, it’s an important component of the Tipsy Texan sandwich. This tangy slaw is great alongside all sorts of barbecued meats. Makes about 2 cups • ½ pound (about 2 cups) shredded cabbage mix • 1 tablespoon kosher salt • ¼ cup sour cream • 2 tablespoons mayonnaise • 2 tablespoons cider vinegar • 2 tablespoons rice vinegar • 2¼ teaspoons coarse black pepper • 1½ teaspoons dry mustard powder Place the cabbage in a colander or strainer and sprinkle with the salt. Let the cabbage sit and exude some of its juice while you prepare the dressing. In a large bowl, stir together the sour cream, mayonnaise, cider vinegar, rice vinegar, pepper, and mustard powder. Blot away any excess moisture from the cabbage with a towel, then transfer to the bowl containing the dressing and toss to combine. Cover and refrigerate until ready to serve. Serve cold.