Eastern Nc Slaw Recipes

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EASTERN NC SLAW



Eastern NC Slaw image

Make and share this Eastern NC Slaw recipe from Food.com.

Provided by NC Food Culture

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1 head green cabbage
1/4 cup mayonnaise
1/4 cup sugar
1/4 cup white vinegar
1 teaspoon yellow mustard
1 pinch salt
1/2 teaspoon black pepper
1/2 tablespoon celery seed

Steps:

  • Use box grater to grate the entire head of cabbage into a bowl.
  • Mix all remaining ingredients in a separate bowl until combined.
  • Pour into grated cabbage and toss until all is combined.
  • Refrigerate for 1 hour and serve.

EASTERN NC SLAW RECIPE - (4.9/5)



Eastern NC Slaw Recipe - (4.9/5) image

Provided by Tufgrlz

Number Of Ingredients 6

1/2 1/2 1/2 cup white vinegar
1/4 1/4 1/4 cup sugar
1 1 1 tsp kosher salt
1/4 1/4 1/4 tsp black pepper
1/2 1/2 1/2 head green cabbage, grated
1/2 1/2 1/2 cup chopped celery

Steps:

  • Whisk together all ingredients except cabbage and celery. Add cabbage and celery, toss to coat. Let stand 1 hour before serving, tossing occasionally - serve with hot sauce!

RED BBQ SLAW



Red BBQ Slaw image

Growing up in the foothills of North Carolina and enjoying Eastern North Carolina BBQ, we always had barbecue slaw or red slaw served with our pulled pork. The spicy, crunchy texture of the marinated cabbage takes BBQ to the next level. Serve with pork or chicken.

Provided by Robin Lee Starnes

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h15m

Yield 8

Number Of Ingredients 6

4 cups finely shredded cabbage
⅓ cup apple cider vinegar
⅓ cup ketchup
2 tablespoons white sugar
2 teaspoons crushed red pepper flakes, or to taste
2 dashes hot pepper sauce, or to taste

Steps:

  • Place the cabbage into a salad bowl. In a small bowl, whisk together apple cider vinegar, ketchup, sugar, red pepper flakes, and hot sauce until the sugar has dissolved. Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 34.1 calories, Carbohydrate 8 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 124.9 mg, Sugar 6.6 g

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

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.)

NORTH CAROLINA-STYLE COLESLAW



North Carolina-Style Coleslaw image

North Carolina coleslaw is coleslaw at its most elemental. No onions. No carrots or peppers. No mayonnaise. Just cabbage and peppery vinegar sauce. ShareTweetPin7 Shares

Provided by Steven Raichlen

Number Of Ingredients 1

1 large head green or savoy cabbage (2-1/2 to 3 pounds) 1-1/2 cups cups Eastern North Carolina-Style Vinegar Sauce, or more to taste (see step 2) salt (optional)

Steps:

  • Step 1: Remove the core from the cabbage and discard it. Cut the cabbage into 8 chunks. Finely chop the cabbage in a food processor using the metal blade and pulsing the motor (this is a chopped, not sliced or slivered, slaw). Work in several batches so as not to overcrowd the processor bowl. ShareTweetPin7 Shares Step 2: Place the cabbage in a large nonreactive bowl and stir in the Eastern North Carolina-Style Vinegar Sauce. Taste for seasoning, adding more vinegar sauce as necessary. Let stand for 10 minutes, then taste again, adding more vinegar sauce and/or salt as necessary. The coleslaw can be made up to 4 hours ahead. Store it in the refrigerator, covered. ShareTweetPin7 Shares

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

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.

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

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

EASTERN NORTH CAROLINA COLE SLAW



Eastern North Carolina Cole Slaw image

This is usually served on top of Eastern NC pork BBQ. Found somewhere on the web with a reference to a book by Bob Garner, "North Carolina BBQ -- Flavored by Time." It also says "Recipe by Ruthie Garner" but I'm not sure if that's who put it on the web from the book or that's who gave the recipe to the book. Also served on NC Crab cake sandwiches. OOohh...someone please take me back to NC!!

Provided by Peggy loves Dessert

Categories     Vegetable

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

1 medium head of cabbage
1 1/2 cups mayonnaise
1/3 cup mustard
3/4 cup sweet pickle, cubes
2 tablespoons apple cider vinegar
1/2 cup sugar
1 tablespoon celery seed
1 1/2 teaspoons salt
1/8 teaspoon black pepper

Steps:

  • Remove outer leaves and core from cabbage. Cut head in half and grate fine.
  • Combine all ingredients in a large bowl, add cabbage, and mix thoroughly.
  • Chill for one hour before serving.

NORTH CAROLINA COLESLAW



North Carolina Coleslaw image

Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This coleslaw originally accompanied Karmel's recipe for North Carolina Style Pulled Pork.

Provided by Elizabeth Karmel

Categories     Food Processor     Side     Marinate     No-Cook     Picnic     Vegetarian     Kid-Friendly     Quick & Easy     Backyard BBQ     Summer     Tailgating     Cabbage     Small Plates

Yield Makes 4 to 6 cups

Number Of Ingredients 5

1 small green cabbage*, grated or chopped into 1/8-inch-thick pieces
1 to 2 cups Lexington-Style Barbecue Sauce
Sea salt and freshly ground black pepper to taste
freshly ground black pepper
*Some people insist on grating or chopping the cabbage by hand. In all the barbecue restaurants, they use a food processor and I have gotten used to the very finely minced coleslaw that they serve. So, feel free to use a food processor for this coleslaw.

Steps:

  • Combine cabbage and barbecue sauce. It should be wet, but not "floating" in the barbecue sauce. Let sit for at least 20 minutes or overnight in the refrigerator. Serve cold on top of barbecue on a white fluffy bun.

NORTH CAROLINA-STYLE COLESLAW



North Carolina-Style Coleslaw image

Provided by Steven Raichlen

Categories     Side     Backyard BBQ     Vinegar     Cabbage     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 6 cups

Number Of Ingredients 3

1 small or 1/2 large head green cabbage (about 2 pounds), cored
1 cup Vinegar Sauce; , or more to taste
Salt (optional)

Steps:

  • Finely chop the cabbage by hand or shred it on a mandoline or using the shredding disk of a food processor. Place the cabbage in a large bowl and stir in the Vinegar Sauce. Let stand for 10 minutes, then taste for seasoning, adding salt and/or more sauce as needed.

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Top Asked Questions

What is the best way to make Carolina cabbage slaw?
"this simple, spicy slaw is traditionally served in north carolina as a barbeque sidedish, as well as a crunchy topping on pulled pork sandwiches." 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.
What is North Carolina coleslaw made of?
North Carolina coleslaw is coleslaw at its most elemental. No onions. No carrots or peppers. No mayonnaise. Just cabbage and peppery vinegar sauce. Step 1: Remove the core from the cabbage and discard it. Cut the cabbage into 8 chunks.
How do you make BBQ slaw at home?
In a separate bowl whisk together ketchup, vinegar, sugar, pepper flakes, salt, barbecue seasoning and hot sauce. Pour dressing over slaw, mix well. Place into an airtight container and chill for several hours or overnight. Serve with chopped pork barbecue or your favorite barbecue entrees.
How to make coleslaw with dressing?
Make the Dressing In a medium saucepan over medium heat, combine the sugar, salt, oil, dry mustard, celery seed, pepper, and vinegar and bring to a boil. Simmer, frequently stirring, until the sugar is dissolved. Cool slightly, then pour over the vegetables and toss well. Cover and refrigerate the coleslaw until thoroughly chilled. Serve and enjoy!

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