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Eastern VA/NC Slaw recipe

733102243733102243 Posts: 38
edited October 2012 in Sides

Does anyone have a basic coleslaw recipe? I'm not talking Rachel Ray or Paula Deen but Episcopal Ladies Auxilliary or Wilbers coleslaw. Every recipe I find online is some foodie's 'take' on NC bbq coleslaw. My family is from Eastern NC. They thought garlic was exotic.
Get my drift?



  • Richard FlRichard Fl Posts: 7,645
    This might help:

    Slaw, Coleslaw, North Carolina, Eastern Style
    6   each medium heads, (about 36 cups)  

      cabbage, finely shredded  
    1 1/2 cups    green onions, sliced  
    1 1/2 quarts    mayonnaise or salad dressing  
    3/4 cup    vinegar  
    3 Tbs    celery seed  
    2 Tbs    salt, (or to taste)  
    1 Combine cabbage and onion in a large bowl. In a smaller bowl, blend mayonnaise, sugar, vinegar, celery seed and salt. Mix well and drizzle mayonnaise mixture over cabbage mix. Toss lightly to coat well. Refrigerate until serving.
    Servings: 1
     Recipe Type
    Salad, Side Dish
     Recipe Source

    Source: BBQ List, Carey Starzinger, 1996/08/12

    North Carolina Pork Producers Association.


     Slaw, Coleslaw, Red, Lexington, NC
    100 lbs    Med. chopped cabbage (1 lb.)  
    6 quart    Ketchup (4 Tbs)  
    10 lbs    Sugar (3 Tbs)  
    1/2 gallon    Vinegar (4%) (1 Tbs)  
    8 oz    Salt (1/2 tsp)  
    8 oz    Pepper (1/2 tsp)  
    1/4 tsp    Ground red pepper (pinch or so, to taste)  
    1 Lexington Barbecue, I thought I'd share their recipe for cole-slaw (you know, the kind you put in the sandwich with the Q). Pam and I were fortunate enough to visit Lexington Barbecue back in July. We really liked the slaw. It was a nice alternative to the mayo/half-n-half/cream based slaws typical of other areas. I wrote to Allen H., and he kindly shared their recipe. I reduced the quantities listed if you don't want to follow Allan's recipe (in parentheses). Mix all dry ingredients into the chopped cabbage, and let sit for 20 minutes. Then add the wet ingredients and mix well. Allow to refrigerate as long as possible before serving. We've made this twice since getting home. Used it on pork bbq sandwiches and as a side with ribs. Mmmmm good.
     Recipe Type
     Recipe Source

    Source: Ash Tray, 2008/04/02

  • nolaeggheadnolaegghead Posts: 11,231
    edited October 2012
    Here are a few based on exhaustive research.  

    :)) O:-) :D =))
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • A2ZA2Z Posts: 99
    edited October 2012
    @733102243  Keep asking questions, it is a great way to learn.  Not everyone here responds with wisea$$ answers.  Some really do offer good info.  :D
  • nolaeggheadnolaegghead Posts: 11,231
    I apologize, just couldn't resist. Plus I though it would be informative "-term" removes it from a google search.  :)
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • SkiddymarkerSkiddymarker Posts: 5,741
    edited October 2012
    @733102243, Having never been to NC, I have no idea if this recipe is authentic, but in our household we have used it for "North Carolina" style pulled pork for the last 6 or 7 years. Two parts, first is a "Lexington Style" vinegar sauce to "flavor" the pork if you don't want coleslaw on the sandwich. If the PP is served with slaw the second part is 1 medium head of shredded cabbage mixed with the sauce to make NC coleslaw. From "Taming the Flame" by Elizabeth Karmel.
    To make about 3 cups of the sauce, mix the following and let sit in the fridge, 10 minutes or as long as you want:
    2 cups apple cider vinegar
    1/2 cup Ketchup
    1/4 cup packed brown sugar
    2 Tbs white sugar
    1 Tbs Kosher salt
    1 Tbs ground white pepper
    1 tsp red chile flakes (up to 3 tsp if you like it hot - the longer this sits the hotter it gets)
    1/2 tsp ground black pepper. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • HogHeavenHogHeaven Posts: 243
    Go to Click on recipes, click cole slaw. He has all kinds of slaw to choose from. The owner's name is Meathead.
  • r270bar270ba Posts: 763
    Here are a few based on exhaustive research.  

    :)) O:-) :D =))
    @nolaegghead that is a pretty good way to end the work day...thanks!
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • Dover_GalDover_Gal Posts: 116
    The Eastern or Virginia slaw is a vinegar slaw (my mom's is like that)  I like the classic creamy, West Virginia slaw and I have a recipe that is surprisingly good because it's ridiculously simple:

    • Bag of Shredded Cabbage Cole Slaw Mix  (I shred my own, fresher)
    • 1/2 cup of Mayonnaise (You can use Hellman's Light or Dukes with NO problem)
    • 1/4 cup of Sugar
    • Salt & Pepper {the pepper makes this dressing really pop too – so don't skimp on it!}
    • 1/8 cup of Heinz Unfiltered Apple Cider Vinegar
    Blend dressing, mix with slaw. I tried celery seed as a variation--didn't like it. Red cabbage and carrot mixed into the slaw are good, but they make it reddish in color.

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