Carolina Slaw Recipes
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.)
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.
CHILI SLAW DOGS
Carolina-Style Slaw Dogs are topped with mustard, homemade chili, and a cool and creamy coleslaw. This is probably the most popular way to top hot dogs in the Carolinas and it happens to be my favorite.
Provided by Christin Mahrlig
Categories Lunch Main Course
Time 40m
Number Of Ingredients 18
Steps:
- In a medium bowl, combine coleslaw mix, mayonnaise, sugar, and apple cider vinegar. Refrigerate until needed.
- In a large nonstick pan cook the ground beef and onion until ground beef is no longer pink. Crumble the meat with a wooden spoon as it cooks. Spoon off any excess fat/liquid.
- Add remaining chili ingredients and cook for about 20 minutes. If chili gets too thick, you can add more water. Let cool slightly and place in a food processor. Pulse 4 to 5 times to finely ground the beef. (Note: This is optional.)
- Heat grill and grill hot dogs until grill marks form on all sides.
- To serve, place hot dogs in buns. Top with mustard, chili, and slaw.
Nutrition Facts : Calories 515 kcal, ServingSize 1 serving
CAROLINA STYLE RED SLAW
Steps:
- In a medium size mixing bowl, mix together cabbage, onion and carrot.
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 57 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 462 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 2 g
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
More about "carolina slaw recipes"
CAROLINA SLAW DOGS RECIPE - BLOGCHEF
From blogchef.net
Servings 8
- In a large bowl combine the cabbage and carrot mix and the 2 tablespoons of minced onion. In a separate bowl combine the sugar, ½ teaspoon of salt, 1/8 teaspoon pepper, milk, mayonnaise, buttermilk, 1 ½ tablespoon white wine vinegar, and lemon juice, mix until smooth. Pour the mixture over the coleslaw and onion and stir well. Cover and chill in the refrigerator for 1 hour.
- Place the beef and the water into a soup pot over high heat. Bring the water to a boil. Add the chopped onion. Reduce heat to medium.
- Stir to begin to break up the meat. Add the tomato paste, ketchup, chili powder, Worcestershire sauce, 1 teaspoon vinegar, salt, and pepper. Stir until well combined. Continue to cook the chili at a low boil, stirring about every 5 minutes, until the mixture has thickened (about 15 minutes).
- Place the hot dogs onto a hot grill over medium-high heat and cook until heated through and beginning to brown all over about 5 minutes. Place each hot dog in a bun, top with some of the chili, coleslaw, and mustard.
SOUTH CAROLINA SLAW RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 15 minsCategory SaladCalories 157 per serving
- In a small saucepan off the heat, whisk together the vinegar, sugar, oil, Dijon mustard, dry mustard, celery seeds, kosher salt, and pepper until the sugar dissolves. Bring to a boil over medium-high heat. Immediately remove from the heat and either pour it over the cabbage mixture right away if you prefer slightly wilted coleslaw or let it stand for anywhere from 10 minutes to an hour to cool before pouring it over the cabbage mixture if you prefer a crunchy coleslaw. Toss to coat. Serve immediately. (If you want to make the slaw ahead of time, refrigerate the cabbage and carrots separate from the boiled dressing and toss just before serving.)
FERMENTED CAROLINA COLESLAW - OH LARDY
From ohlardy.com
Estimated Reading Time 2 mins
COLESLAW RECIPES | SOUTHERN LIVING
From southernliving.com
THE CAROLINA BURGER - QUICHE MY GRITS
From quichemygrits.com
Reviews 8Servings 2Cuisine AmericanCategory Sandwiches
- For chili, brown ground beef in a skillet (ad) over medium heat, then add chili seasoning, water, onion and ketchup. Simmer for 10 minutes until meat is tender and chili is thickened.
- For burgers, pat ground chuck into patties and sprinkle with steak seasoning. Fry in skillet (ad) over medium heat until cooked throughout. Top with cheddar cheese until it melts.
- To assemble burgers, spread yellow mustard on inside of buns. Place hamburger patty on bottom bun. Top with chili, then add slaw and onions. Close with top bun.
CAROLINA SLAW - VINEGAR BASED AND DELICIOUS! | LYNCHBURG MAMA
From lynchburgtnmama.com
Cuisine AmericanTotal Time 2 hrs 22 minsCategory Side DishesCalories 197 per serving
- Prep all of your vegetables by cleaning, chopping, and slicing. Tough kale leaves can be tenderized by rubbing the leaves with a little olive oil before slicing.
- Add cabbage, red onion, white onion, carrots, and kale to a large bowl and season with salt and black pepper, to taste. Toss to combine and set aside.
- Add the vinegar and sugar to a small saucepan set over medium heat. Stir the mixture until the sugar thoroughly dissolves, approximately 1-2 minutes. Remove from heat and whisk in the oil, Dijon mustard, and celery seeds. While still warm, pour over the cabbage mixture and toss to combine thoroughly.
VINEGAR COLESLAW - HEY GRILL, HEY
From heygrillhey.com
5/5 (1)Calories 30 per servingCategory Side Dish
- In a smaller bowl, whisk together all of the ingredients for the dressing. Pour the dressing over the coleslaw vegetables just before serving and toss gently to combine.
- This vinegar coleslaw is best eaten day-of (the cabbage will begin to go soggy after a while), but it will last 3-5 days in the refrigerator.
9 MOST POPULAR COLESLAW RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Simple Slaw. Traditional Carolina barbecue was topped with coleslaw long before anyone thought to put tomatoes and lettuce on a burger—before there were burgers, in fact.
- Sandwich Slaw. This barbecue sandwich slaw is drier than most, making it a perfect topping. You won't get saucy drips that can stain your shirt. The flavors are well balanced, with sweetness and tanginess to highlight the smokiness of barbecue.
- Creamy Mayo-Less Coleslaw. You can make a lighter version of coleslaw without mayonnaise. Classic creamy mayo-less coleslaw uses a bit of cream and malt vinegar (whose acidic nature naturally thickens the cream to dressing-like consistency) to lightly dress shredded cabbage.
- Blue Cheese Coleslaw. Serve blue cheese coleslaw on its own or use it as a barbecue sandwich topping. The recipe is simple and begins with a bag of prepared coleslaw mix.
- Everything Slaw. Not only is this everything slaw colorful, but very flavorful as well. It uses red cabbage, white cabbage, carrots, onions, jicama, and a tart Granny Smith apple.
- South Carolina Coleslaw. This is South Carolina coleslaw is drier and is perfect for sandwiches. It contains bell pepper and sweet onion for flavors that perfectly accent a pulled pork sandwich.
- Napa Cabbage Coleslaw. Influenced by Asian-inspired flavors, with sesame oil, Napa cabbage coleslaw includes bok choy and sweet peppers. It lacks the creaminess of many coleslaws and instead has only a vinegar tang.
- Granny Smith Apple Slaw. This lively Granny Smith apple slaw is half thinly-sliced apple pieces and half shredded cabbage, along with some surprising ingredients such as cilantro and thyme.
- Lexington Red Coleslaw. In Lexington, North Carolina, they make a red slaw by adding ketchup to the cabbage and cider vinegar recipe. It is also spiced up with cayenne, chili powder, and hot sauce.
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