Nc Coleslaw Recipes

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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.

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

Provided by Rick Rodgers

Categories     Salad     Side     No-Cook     Fourth of July     Vegetarian     High Fiber     Vinegar     Carrot     Summer     Cabbage     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

3/4 cup coarsely grated onion (grated on large holes of box grater)
3/4 cup vegetable oil
1/4 cup ketchup
3 tablespoons apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons celery seeds
1 medium head of green cabbage, cored, thinly sliced (about 10 cups)
2 cups coarsely grated peeled carrots (about 3 large)

Steps:

  • Whisk first 6 ingredients in large bowl. Add cabbage and carrots; toss. Season with salt and pepper. Cover and chill at least 2 hours. DO AHEAD: can be made 6 hours ahead. Keep chilled, tossing occasionally. Serve chilled.

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.)

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