Eastern North Carolina Cole Slaw Food

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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 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-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.

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.

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 PULLED PORK SANDWICHES AND COLESLAW



North Carolina-Style Pulled Pork Sandwiches and Coleslaw image

A pulled pork recipe from the October 2008 issue of "Every Day with Rachael Ray." Looks really good!

Provided by Karabea

Categories     Lunch/Snacks

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 18

3 tablespoons salt
2 tablespoons pepper
1 tablespoon sweet paprika
1 (5 lb) boneless pork shoulder
2 tablespoons vegetable oil
1/3 cup apple cider vinegar
1/3 cup distilled white vinegar
1 1/2 teaspoons sugar
1 teaspoon hot pepper sauce
8 hamburger buns, split
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 (2 3/4 lb) green cabbage, cored and shredded

Steps:

  • Preheat the oven to 300 degrees. Mix together the salt, pepper, and paprika; sprinkle all over the pork and rub inches
  • In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy duty foil and double wrap the pork.
  • Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450 degrees and roast for 20 minutes more.
  • Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar, and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw (recipe follows), if using.
  • For the coleslaw: 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.

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.)

RESTAURANT-STYLE EASTERN NORTH CAROLINA BBQ



Restaurant-Style Eastern North Carolina BBQ image

Sauce from RODEO3829 at AllRecipes.com. Absolutely fabulous, so much so that you'll think you're at a restaurant! Cooking with beer in the crock pot gives me quite a headache so if you can put it outside to cook, do it!

Provided by NCSouthernBelle

Categories     One Dish Meal

Time P1DT8h

Yield 15-20 sandwiches, 15-20 serving(s)

Number Of Ingredients 12

2 cups white vinegar
2 cups apple cider vinegar
2 tablespoons brown sugar
2 teaspoons Tabasco sauce
2 teaspoons salt
2 teaspoons pepper
1/4 teaspoon cayenne pepper
boston butt
8 garlic cloves, whole
salt
pepper
1 (12 ounce) can beer

Steps:

  • Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.
  • Put your roast in the crock pot, pour a beer over it, season it with salt and pepper and throw in some garlic cloves. Cook on low for 8 hours.
  • For last 30 minutes of crock pot cooking, remove the bones and shred the meat it using two forks. Put it back in the crock pot and added half of the barbecue sauce.
  • Serve on hamburger buns topped with your favorite cole slaw and enjoy!

Nutrition Facts : Calories 33.8, Sodium 319.3, Carbohydrate 4, Fiber 0.1, Sugar 2, Protein 0.2

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