I could easily just copy-paste the exact same opening I used for my Cherry Cola Ribs recipe to explain what inspired this video recipe. Just like that rib recipe, this all started when I caught a random offhand mention of this dish on a barbecue show… or wait, was it Triple D? Anyway, no matter where I first stumbled across the idea, I’m so glad I ended up testing and sharing this version.

Unless you live in or around Lexington, South Carolina, odds are you’ve never even heard of this incredible coleslaw — and that’s a real shame. It’s perfectly balanced: tangy, subtly sweet, with a gentle warm kick of heat and deep savory depth, plus a satisfying crisp, crunchy texture that makes every single bite taste just as fresh and exciting as the first.

This slaw pulls incredible double duty, too. It works perfectly served on its own as a classic cookout side, and it’s also the ideal zesty topping for pulled pork sandwiches, juicy grilled burgers, and charred hot dogs. Best of all, this is a completely mayo-free slaw. That means you can leave it sitting out on a hot picnic table all afternoon without putting your guests at risk of any foodborne issues — that’s what your questionable homemade potato salad is for, right?

That signature irresistible crunch we love so much? It all comes from the quick salting step we do at the very start of the recipe. This simple trick doesn’t just work for this slaw — it will make any coleslaw recipe you make better. Much better.

I’ve put my own spin on this iconic hyper-regional specialty, and I’m really proud of how this version turned out. I truly hope you give it a try soon. Enjoy!