Eastern Nc Slaw Recipe 495

EASTERN NC SLAW

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.

VINEGAR COLESLAW RECIPE (NO MAYO COLESLAW)

Steps:

• Add the shredded green cabbage, carrot and onion to a large bowl.
• In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Taste the dressing and decide if you'd like to add more honey.
• Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you've reached your desired consistency.
• Serve and enjoy!

CAROLINA COLE SLAW

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

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.

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.

EASTERN NORTH CAROLINA COLE SLAW

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

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