Barbecue is a Southern staple, and a coleslaw designed to harmonize with that smoky meat is an ideal regional recipe. Combining white vinegar, lemon juice, buttermilk and milk creates a sweet, creamy texture that partners well with ribs, brisket or sausage.
Pick up a couple of 10-ounce packages of finely shredded cabbage, and pull a carrot out of the drawer and shred it. Set out sugar, salt and pepper for the spices. The other ingredients are mayonnaise, milk, buttermilk, white vinegar and lemon juice.
Combine the carrot and cabbage in a large bowl. Whisk 1/2 cup sugar, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/2 cup mayonnaise into the bowl. Then whisk 1/4 cup buttermilk and 1/4 cup milk until the entire mixture has blended well.
Toss this mixture with the vegetables, and then add 2 1/2 tablespoons lemon juice and 1 1/2 tablespoons of white vinegar. Toss again until thoroughly blended. Cover the bowl, and set in the refrigerator for two hours. This yields about eight servings.
To add a little more ambivalent sweetness to the slaw, chop up an apple -- red if you want to go further to the sweet side, and green if you want to pull it more in a tart direction. Adding 1/4 teaspoon of dill weed adds a bit more tang as well.