Steven Raichlen's Barbecue! Bible


North Carolina-Style Coleslaw

Recipe from Steven Raichlen's BBQ USA

North Carolina coleslaw is coleslaw at its most elemental. No onions. No carrots or peppers. No mayonnaise. Just cabbage and peppery vinegar sauce.


  • Yield: 6 to 8 cups
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  • 1 large head green or savoy cabbage (2-1/2 to 3 pounds)
  • 1-1/2 cups cups Eastern North Carolina-Style Vinegar Sauce, or more to taste (see step 2)
  • salt (optional)

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.

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.

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