Talk:Red slaw

Merge
I just don't see the need for a separate page on Red slaw. Shouldn't this just be a subcategory under Coleslaw?JoelWhy (talk) 12:08, 19 April 2012 (UTC)
 * Maybe. Lexington style red slaw is a very different dish (I had never heard of red cabbage slaw before starting this article) and a significant part of Carolina cuisine.  I'm working on getting more references, many of which are in books, but this week is a really busy week for me with other projects here.  As long as we aren't in a hurry, I would ask to give me a little bit and if the extra sources aren't forthcoming, then I would agree that it makes sense to merge.  My primary reason to make is that all the Carolina related articles with red links for it were really bothering me.  Personally, I don't like the stuff, but they eat it on everything around here :)  Dennis Brown    (talk)   (contrib)  00:58, 20 April 2012 (UTC)
 * Sure, no problem. No rush, just making a suggestion. :)JoelWhy (talk) 12:23, 20 April 2012 (UTC)
 * Use Google Books to find some printed references--here and here and here the North Carolina link is proven. If you browse Google Books looking for older books you might could establish a cultural heritage thing. Good luck. Drmies (talk) 03:15, 21 April 2012 (UTC)
 * Thanks to all of you! I have never heard of "red cabbage slaw", which is very different than "red slaw", even though I worked both into this article.  If possible, and if sourcing provides, I was considering perhaps merging red cabbage slaw into the other article, as well as changing the redirect, then focusing this on just the Carolina red slaw, which is very different, including the lack of "mayo" as one obvious differences.  As you point out, there is a cultural aspect to this particular food.  Not being a native, I enjoy researching Carolina cultural topics.   Dennis Brown   &reg; &copy; 19:06, 21 April 2012 (UTC)