CAROLINA COLESLAW
Provided by Amy @ The Blond Cook
Time 15m
Number Of Ingredients 8
Steps:
- In a large bowl, toss cabbage and carrots to combine.
- In a medium bowl, prepare dressing: Whisk and combine mayonnaise, sugar, celery seed, vinegar, lemon juice, salt and pepper.
- Pour dressing over cabbage mixture and stir to coat evenly. Cover and refrigerate 1 hour before serving.
NORTH CAROLINA-STYLE COLESLAW
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
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 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
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 COLESLAW
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
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.
NORTH CAROLINA-STYLE PULLED PORK SANDWICHES AND COLESLAW
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
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.
BBQ COLESLAW
Being from Georgia, I thought there was only one kind of slaw, grated cabbage, Duke's Mayo and a little sugar, served twice daily! However, when we would go to North Carolina to visit my husbands relatives, they had a STRANGE kind of coleslaw, totally different from anything I had ever eaten. It has a very strong vinegar (Eastern North Carolina) based BBQ taste, so ya better take it easy, but it is SOOOOOOO good! Enjoy!!
Provided by Georgia On My Mind.
Categories Vegetable
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine vinegar and sugar in a small saucepan.
- Cook over low heat until sugar dissolves.
- Stir in barbecue sauce, water, mayonnaise, dry mustard and Tabasco.
- Stir over low heat until everything dissolves.
- Combine carrots and cabbage in a large bowl.
- Pour BBQ dressing over and toss well to combine everything.
- Cover and refrigerate and serve cold. Best made the day before to allow flavors to get together!
- Time to make does not include chilling time and does not include the time to shred your own cabbage and carrots.
Nutrition Facts : Calories 46.4, Fat 1.2, SaturatedFat 0.2, Cholesterol 0.6, Sodium 151.2, Carbohydrate 8.3, Fiber 1.5, Sugar 4.9, Protein 1
EASTERN NORTH CAROLINA COLE SLAW
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
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.
CAROLINA COLE SLAW
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
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 COLESLAW
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
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.
CREAMY COLESLAW
Categories Side Quick & Easy Mayonnaise Summer Cabbage Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Mix first 4 ingredients in large bowl. Add cabbage and carrots; toss to coat. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover and chill.)
CREAMY CAROLINA COLESLAW
This is wonderful with just about anything. You can substitute light mayo and light sour cream for the regular. I have even used Splenda for the sugar.
Provided by FloridaGrl
Categories Savory
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Stir together first 1o ingredients in a large bowl.
- Add coleslaw mix, tossing well to coat.
- Cover and chill 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 220, Fat 16.1, SaturatedFat 5.2, Cholesterol 20.3, Sodium 319.6, Carbohydrate 18.4, Fiber 2.7, Sugar 9.3, Protein 3
NORTH CAROLINA-STYLE COLESLAW
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
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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