Nothing Better With Eastern NC BBQ Than Slaw 3RD Annual Southern Sides Competition
Eastern North Carolina “Pig Picking” BBQ is always delicious but no respectable BBQ meal is complete without the slaw. This year at the BBQ Festival on the Neuse, the 3rd Annual Southern Sides Competition will feature “Slaw.” So whip up a batch of your favorite slaw recipe and let’s see how it shakes out in competition against your neighbor’s favorite recipe!! Check out the rules for the Southern Sides Competition at http://www.bbqfestivalontheneuse.com/
From traditional to unique, here are some ideas for you to try.
Eastern North Carolina Coleslaw
- One medium head of cabbage
- 1½ cups mayonnaise
- ⅓ cup golden mustard
- ¾ cup sweet pickled cubes
- 2 tablespoons apple-cider vinegar
- ½ cup sugar
- 1 tablespoon celery seed
- 1 ½ teaspoons salt
- ⅛ teaspoon fresh ground black pepper
- Keep cabbage cold until ready to use, and do not allow it to reach room temperature while preparing the slaw.
- Cut cabbage head in half and grate fine using a food processor or hand grater.
- In a large mixing bowl, combine cabbage, mayonnaise, mustard, sweet pickle cubes, vinegar, sugar, and salt with fresh ground black pepper.
- Mix thoroughly to combine all ingredients.
- Chill for at least one hour before serving.
Makes about 15 servings.
Lexington-Style Red Slaw
(Unlike our favorite Eastern NC Slaw, in Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.)
- 2⁄3 cup ketchup
- 1⁄2 cup apple cider vinegar
- 1⁄2 cup sugar
- 2 tsp. mild hot sauce
- 2 tsp. kosher salt
- 2 tsp. ground black pepper
- 1 medium head cabbage, cored and finely chopped
- In a large bowl, whisk together ketchup, vinegar, sugar, hot sauce, salt, and pepper; add cabbage and toss to combine.
- Let sit, tossing occasionally, for 20 minutes.
James Beard’s Horseradish Coleslaw
- 2 lbs. cabbage
- 1 cup mayonnaise
- 1⁄2 cup sour cream
- 1 lemon, juice of
- 1 tablespoon horseradish (or to taste)
- 1 tablespoon sugar (or to taste)
- 1 teaspoon dry mustard
- Salt and pepper
- Shred cabbage, and soak in cold salted water for one hour.
- To prepare dressing, combine all remaining ingredients together.
- When ready to prepare salad, drain cabbage well and toss with dressing.
Sweet and Spicy Coleslaw
- 2 pounds green cabbage
- 4 carrots
- 1 medium yellow onion
- ½ cup mayonnaise
- ¼ cup mustard
- 2 teaspoons apple cider vinegar
- 1 cup sugar
- 1 teaspoon black pepper
- ½ teaspoon cayenne
- Salt and freshly ground black pepper
- Cut cabbage in quarters and remove core.
- Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor.
- Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.
- In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne.
- Toss dressing with the cabbage mixture, and season with salt and pepper, to taste.
- Cover with plastic wrap and chill for at least 2 hours before serving.
Sweet Pickle Coleslaw
- 6 small sweet pickles
- ¼ cup sweet pickle juice
- 1 cup raw onion, chopped
- 3 Tbsp. Mayonnaise
- 1 dash Black pepper
- ¼ tsp. celery salt
- 16 ounces, combination shredded red and green cabbage and carrots
- Chop onions & pickles, mix with shredded cabbage.
- Add mayo and pickle juice.
- Finish with spices to taste.
Spring Asparagus Slaw
- 1 pound asparagus
- 4 cups shredded green cabbage
- 1 cup torn radicchio or red cabbage
- ½ cup finely shredded carrot
- ¼ cup snipped fresh mint
- ¼ cup snipped fresh parsley
- ¼ of a small red onion, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- ½ teaspoon sugar (optional)
- ½ teaspoon pepper
- 1 ounce shredded Parmesan cheese
- Wash asparagus. Snap off and discard woody bases.
- In a medium saucepan bring 1 inch of water to boiling.
- Place asparagus in steamer basket. Cover; steam asparagus over the boiling water for 4 to 6 minutes or until crisp-tender. Drain. Gently rinse with cool water.
- In a large bowl combine cabbage, radicchio, carrot, mint, parsley, and onion.
- Divide asparagus spears among 8 salad plates; top with cabbage mixture.
- In a screw-top jar combine oil, vinegar, lemon peel, lemon juice, garlic, sugar (if using), and pepper; cover and shake to combine.
- Pour over cabbage mixture. Top with cheese.
Makes 8 to 10 side-dish servings.
Asia-Style Asparagus, Cabbage Slaw
- 1 lb. asparagus
- 4 cups green cabbage, very finely shredded
- 1 cup red cabbage, very finely shredded
- 1 small carrot, very finely shredded
- 1⁄4 cup parsley, freshly snipped
- 1⁄4 small red onion, thinly sliced
- 1 tablespoon toasted sesame oil
- 2 tablespoons sweetened rice vinegar
- 1⁄4 teaspoon white pepper, freshly ground
- Snap off and discard fibrous stem ends of asparagus. Rinse asparagus; drain.
- Bring 1 inch of water to boiling in a medium saucepan. Place asparagus in steamer basket; cover and steam for 4 minutes or until asparagus is crisp-tender. Drain; gently rinse with cool water.
- Combine green cabbage, red cabbage, carrot, parsley and onion in a large bowl.
- Mix sesame oil, rice vinegar and salt together in small bowl; add to cabbage mixture and toss to coat.
- Divide asparagus spears among six salad plates; top with cabbage mixture.
Broccoli Spinach Slaw
- 6 cups broccoli coleslaw mix
- 2 cups fresh spinach leaves, washed, cut into thin strips
- 1 cup thinly sliced green onions
- 1 cup (1 × ¼-inch strips) red bell pepper
- 1 cup honey mustard dressing
- Combine all salad ingredients in bowl.
- Cover; refrigerate at least 15 minutes but no longer than 1 hour. Add salad dressing; toss to coat.
- ¼ cup mayonnaise
- 1⁄2 cup vegetable oil
- 1⁄2 cup white wine vinegar
- 1⁄4 cup sugar
- 1 1⁄2 teaspoons dry mustard
- 1 teaspoon kosher salt
- 1⁄2 teaspoon cayenne
- Whisk together all ingredients except cabbages and spinach. Add the cabbages and spinach.
- Toss and let coleslaw sit 30 minutes before serving.
Yields 10 cups.