APPALACHIAN SLAW
A salad version of coleslaw.
Provided by BLUEWOULF
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the cabbage, tomato, cucumber, onion, sugar, salt, pepper and mayonnaise. Add additional mayonnaise to suit your taste.
Nutrition Facts : Calories 77.1 calories, Carbohydrate 12.5 g, Cholesterol 1.3 mg, Fat 2.9 g, Fiber 3.1 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 619.9 mg, Sugar 8.1 g
APPALACHIAN SLAW
A salad version of coleslaw.
Provided by BLUEWOULF
Categories Vegetable Salads
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the cabbage, tomato, cucumber, onion, sugar, salt, pepper and mayonnaise. Add additional mayonnaise to suit your taste.
Nutrition Facts : Calories 77.1 calories, Carbohydrate 12.5 g, Cholesterol 1.3 mg, Fat 2.9 g, Fiber 3.1 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 619.9 mg, Sugar 8.1 g
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- Pepperoni rolls. This West Virginia regional favorite is rarely found outside of the state’s borders. The soft roll stuffed with sticks or slices of pepperoni was influenced by coal miners in the region who needed a quick, shelf-stable snack while deep underground.
- Beans and cornbread. If you grew up in Appalachia, a pot of soup beans is cozy and familiar. Soup beans can often be found simmering on stovetops across Appalachia all winter long.
- Buckwheat cakes. Nothing says fall in Appalachia like buckwheat cakes. These pancakes are made with buckwheat flour, giving them a slightly sour or yeasty flavor.
- Pawpaws. Appalachia’s tropical fruit, the pawpaw, has a banana and mango flavor and can be found in a number of dishes when it’s in season. Think pawpaw beer, pawpaw ice cream and pawpaw butter.
- Morels. The elusive morel mushroom is a springtime favorite that adds a bit of umami flavor to any dish. Chefs often sauté them in butter, season with pepper and salt and add them to meat and poultry dishes.
- Ramps. This garlicky-onion is an in-demand wild plant that chefs across Appalachia clamor for in the spring. Chefs like Sean Brock of Husk use ramps in purees and sauces, like the ramp remoulade at his restaurant.
- West Virginia hot dogs. Chili. Slaw. Mustard. Onions. Those four ingredients make up the perfect West Virginia hot dog. Slathered on a wiener with a steamed bun, the combination makes for hot dog nirvana.
- Maple syrup. Maple syrup is used in everything from glazed greens and pancakes to poultry and pork in Appalachia. Tapped from sugar maple trees, the syrup production has been increasing across Appalachia in recent years, and subsequently, maple syrup has been showing up in more dishes all over the region.
- Venison. Venison, or deer, as well as other wild game is commonly seen on menus in the Mountain South. 2941 Restaurant in Virginia serves a venison loin with braised huckleberry, bacon, savoy cabbage and juniper salt.
- Apple stack cake. This traditional mountain dessert is rooted in resourcefulness. The many thin layers of sorghum-sweetened cake are stacked with a dried apple filling.
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- Pepperoni Rolls. The West Virginia Italian Heritage Festival in Clarksburg is rated one of the Top 100 Events in North America by the American Bus Association.
- Maple Syrup. Late winter in the mountains near Pickens means maple sugaring time for area residents. Sap is collected and transported to a sugar house where it’s boiled down to a thick, golden syrup.
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- Black Walnuts. The city of Spencer’s annual Black Walnut Festival is a celebration of the nut known by the scientific name of Juglans negra, or eastern black walnut.
- Strawberries. The West Virginia Strawberry Festival began in 1936 as a place for the Buckhannon area’s strawberry growers to sell their berries. Today, it celebrates the fruit and its farmers in many ways, with family fun to last the full 3rd week of May each year.
- Ramps. Richwood’s Feast of the Ramson celebrates the wild leek– also called ramson or ramp– that grows in the mountains of West Virginia. Every April, lovers of this pungent vegetable dig bushels of ramps, then cook them in bacon grease and serve them with a traditional meal of scrambled eggs, ham, pinto beans and sassafras tea.
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- Molasses. Since the 1920s, farm families in Calhoun County have been gathering to make molasses from the sugarcane they harvested for baking and cooking.
- Buckwheat Pancakes. The Preston County Buckwheat Festival, which begins on the last Thursday of September, is one of West Virginia’s oldest festivals.
- Apple Butter. In Berkeley Springs, the Apple Butter Festival celebrates the orchards of the Eastern Panhandle. The festival takes place every Columbus Day weekend and features apple butter and baking contests.
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