Carolina Cole Slaw Food

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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.)

CREAMY CAROLINA COLESLAW



Creamy Carolina Coleslaw image

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

1 cup mayonnaise
1 cup sour cream
2 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons fresh lemon juice
1 teaspoon dry mustard
1/2 teaspoon celery seed
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon hot sauce (can add more to taste)
2 (16 ounce) packages shredded coleslaw mix

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



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.

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.

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