Carolina Slaw Recipes

CAROLINA COLE SLAW

Carolina Cole Slaw image

An easy Carolina Cole Slaw recipe

Provided by Caroline Belk

Categories Salad Onion Side Vegetarian Summer Cabbage Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 8

Ingredients

1/2 cup distilled white vinegar
6 tablespoons sugar
6 tablespoons vegetable oil
2 1/2 teaspoons dry mustard
1 teaspoon celery seeds
1 medium cabbage (about 1 1/4 pounds), thinly sliced
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced

Steps:

Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
Combine cabbage, onion and green pepper in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made1 day ahead. Cover; keep refrigerated.)

CAROLINA SLAW

Carolina Slaw image

Make and share this Carolina Slaw recipe from Food.com.

Provided by Victorious C.

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb coleslaw mix
1 teaspoon salt
2/3 cup canola oil
1 cup granulated sugar
1 teaspoon celery seed
1 teaspoon dry mustard
1 cup apple cider vinegar

Steps:

In medium saucepan mix everything except the slaw and bring to a boil until sugar is completely dissolved.
Allow to cool and then pour over slaw mix and refrigerate until time to serve.

Nutrition Facts : Calories 560.3, Fat 36.8, SaturatedFat 2.7, Sodium 606.1, Carbohydrate 57.5, Fiber 3, Sugar 53.8, Protein 1.7

CAROLINA BURGER

Carolina Burger image

North Carolinians know how to pile it on: This burger is topped with cheese, chili and onions - plus a serving of slaw. Duke's Grill in Monroe has had a Carolina burger on its menu since 1951, but the favorite is all over the region now: Wendy's added it to the menu in North and South Carolina locations in 2019!

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 Carolina burgers

Number Of Ingredients 23

Ingredients

2 tablespoons vegetable oil
1/2 yellow onion, chopped
1 tablespoon tomato paste
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
2 teaspoons packed dark brown sugar
2 teaspoons Worcestershire sauce
1 pound ground beef
Kosher salt and freshly ground pepper
3/4 cup canned crushed tomatoes
3 tablespoons mayonnaise
2 tablespoons apple cider vinegar
1 1/2 teaspoons granulated sugar
2 cups shredded coleslaw mix
Kosher salt and freshly ground pepper
1 pound ground beef
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
4 slices cheddar cheese
1/4 cup yellow mustard
4 sesame hamburger buns
1/2 white onion, chopped

Steps:

Make the chili: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the yellow onion and cook, stirring, until softened, about 5 minutes. Add the tomato paste, chili powder, cumin, oregano, brown sugar and Worcestershire sauce. Cook, stirring, until the onion is coated, about 2 minutes.
Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the pan and continue to cook, stirring, until the beef is no longer pink, 3 to 4 minutes. Add the tomatoes, 1/2 cup water and a pinch of salt. Bring to a simmer and cook, stirring occasionally, until the chili is thickened, 15 to 20 minutes. Season with salt.
Meanwhile, make the slaw: Whisk the mayonnaise, vinegar and granulated sugar in a medium bowl. Add the coleslaw mix and toss to coat; season with salt and pepper.
Make the burgers: Mix the beef with 1/2 teaspoon each salt and pepper in a large bowl. Form into four 4-inch-wide patties (about 1/2 inch thick). Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, 2 to 3 minutes per side for medium, topping each patty with a slice of cheese in the last 2 minutes of cooking.
Spread the mustard on the bottoms of the buns. Serve the burgers on the buns and top with the chili, white onion and slaw.

RODNEY SCOTT'S SECRET EASTERN CAROLINA BARBECUE SAUCE

Rodney Scott's Secret Eastern Carolina Barbecue Sauce image

I'm showing you exactly what goes into this world-famous BBQ sauce. Well, not exactly exact, since no real pitmaster would ever reveal their ingredients. But based on what Rodney Scott's said about this sauce in interviews, videos, and tv shows, I think this is really, really close. Sauce is safe unrefrigerated but will last longer if kept in the fridge, for up to two months.

Provided by Chef John

Categories BBQ Sauce

Time 10m

Yield 16

Number Of Ingredients 9

Ingredients

2 cups distilled white vinegar
3 thin slices lemon, seeded
1 tablespoon freshly ground black pepper
1 ½ teaspoons cayenne pepper
1 teaspoon paprika
1 teaspoon ground ancho chile pepper
1 teaspoon dried red pepper flakes
¼ teaspoon ground white pepper
¼ cup white sugar

Steps:

Pour white vinegar into a saucepan; add lemon slices, black pepper, cayenne, paprika, ancho chile powder, pepper flakes, and white pepper. Add sugar. Whisk to combine.
Place over medium-high heat and bring to a simmer. Stir, turn off heat, and let cool to room temperature.
Transfer into a plastic squeeze bottle or other vessel.

Nutrition Facts : Calories 16.1 calories, Carbohydrate 3.9 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.4 mg

NORTH CAROLINA-STYLE COLESLAW

North Carolina-Style Coleslaw image

this simple, spicy slaw is traditionally served in north carolina as a barbeque sidedish, as well as a crunchy topping on pulled pork sandwiches.

Provided by Red Hot Housewife

Categories Low Protein

Time 10m

Yield 8 sidedish portions, 8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup apple cider vinegar
1/2 cup distilled white vinegar
2 tablespoons sugar
2 teaspoons hot pepper sauce
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1/8 teaspoon pepper
1 green cabbage, cored and shredded (almost 3 pounds)

Steps:

in a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt and pepper. add the cabbage and toss. let stand for 30 minutes, then toss and serve.

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