North Carolina BBQ Slaw

North Carolina BBQ Slaw

Tangy, vinegar-based cabbage slaw with a hint of sweetness, built for piling onto pulled pork.

Total 1 hr 10 min Makes 8 servings Calories 65/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This Eastern North Carolina-style slaw skips the mayonnaise in favor of a tangy vinegar and ketchup dressing, giving it a bright, peppery bite that cuts through rich barbecue. Shredded cabbage and carrot stay crisp as they soak up the dressing, making it a classic topping for pulled pork sandwiches or a cookout side dish. It keeps well in the fridge, so it can be made ahead and served chilled.

Ingredients

  • 1/2 head green cabbage, finely shredded
  • 1 carrot, peeled and grated
  • 1/3 cup apple cider vinegar
  • 2 tablespoons ketchup
  • 2 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon celery seed

Method

  1. In a large bowl, combine the shredded cabbage and grated carrot.

  2. In a small saucepan, whisk together the apple cider vinegar, ketchup, sugar, vegetable oil, salt, black pepper, cayenne pepper, and celery seed.

  3. Warm the dressing over medium-low heat, whisking occasionally, until the sugar dissolves and the mixture is smooth, about 2 to 3 minutes.

  4. Pour the warm dressing over the cabbage and carrot, and toss well to coat evenly.

  5. Cover and refrigerate the slaw for at least 1 hour to let the flavors meld and the cabbage soften slightly.

  6. Toss again before serving, and adjust salt and pepper to taste.

Rate this recipe

★ 3.8 (1)

Comments

    Log in to comment.

    North Carolina BBQ Slaw

    This Eastern North Carolina-style slaw skips the mayonnaise in favor of a tangy vinegar and ketchup dressing, giving it a bright, peppery bite that cuts through rich barbecue. Shredded cabbage and carrot stay crisp as they soak up the dressing, making it a classic topping for pulled pork sandwiches or a cookout side dish. It keeps well in the fridge, so it can be made ahead and served chilled.

    1 hr 10 min 8 servings 65 cal

    Ingredients

    • 1/2 head green cabbage, finely shredded
    • 1 carrot, peeled and grated
    • 1/3 cup apple cider vinegar
    • 2 tablespoons ketchup
    • 2 tablespoons sugar
    • 1 tablespoon vegetable oil
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon celery seed

    Method

    1. 1

      In a large bowl, combine the shredded cabbage and grated carrot.

    2. 2

      In a small saucepan, whisk together the apple cider vinegar, ketchup, sugar, vegetable oil, salt, black pepper, cayenne pepper, and celery seed.

    3. 3

      Warm the dressing over medium-low heat, whisking occasionally, until the sugar dissolves and the mixture is smooth, about 2 to 3 minutes.

    4. 4

      Pour the warm dressing over the cabbage and carrot, and toss well to coat evenly.

    5. 5

      Cover and refrigerate the slaw for at least 1 hour to let the flavors meld and the cabbage soften slightly.

    6. 6

      Toss again before serving, and adjust salt and pepper to taste.