Carolina Cole Slaw Recipes

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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



Creamy Carolina Coleslaw image

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

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

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



North Carolina-Style Coleslaw image

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.

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)

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



Carolina Cole Slaw image

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.)

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

THE BEST VINEGAR COLESLAW

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10



The Best Vinegar Coleslaw image

Steps:

  • Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
  • Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

1 cup distilled white vinegar
1 tablespoon kosher salt, plus more if needed
2 teaspoons sugar
3/4 teaspoon celery salt
1/2 teaspoon freshly ground black pepper, plus more if needed
1 clove garlic, finely grated
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
4 large carrots, peeled and shredded on the large holes of a box grater
1/4 cup extra-virgin olive oil

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