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NC style slaw
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jerryp
Posts: 232
I get a slaw at Ralph's BBQ in Weldon NC and love it. I can't seem to find a recipe that replicates it accurately. Anybody know how to make a true NC style slaw?
Comments
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My wife always makes the slaw, I can tell you what's in it but not the proportions. Maybe she'll chip in here with the amounts. -RP
Slaw
Cabbage
Bell Pepper
Canned tomatoes
Cider vinegar
Salt
Pepper
Sugar -
Couple of variations, did yours have any mustard or mayo or will this help?
Slaw, Coleslaw, Yadkin County North Carolina
INGREDIENTS:
3 lbs cabbage
1 large red pepper
1 large green pepper
1/2 Tbs celery seed
1 cup vinegar
3/4 cup sugar
salt to taste
Procedure:
1 Preparation: Heat sugar and vinegar until sugar dissolves. Let the mixture get cold, preferably by refrigeration. Grate cabbage, add celery seed, salt and peppers cut up fine. Mix and pour cold mixture over cabbage. Thoroughly mix all ingredients and put in glass containers. Store in refrigerator to keep it cold. Let sit a minimum of 24 hours before serving. Slaw will keep for months.
Servings: 1
Recipe Type
Salad, Side Dish
Recipe Source
Source: BBQ List, Unknown -
Here's one from Elder Ward.
I only use 2-3 Tablespoons of sugar though.
_____________________________
Mary Lee's, I Fought the Slaw and The Slaw Won
These are from the Jack Daniel's old time Barbecue cookbook by Vince Staten. (with an Elder Ward twist)
· 3 LBS. cabbage
· 3 ribs of celery
· 1 onion (yellow)
· 1 bell pepper
· 3 carrots
· 2 C sugar (Hawaiian when you can get it.)
Shred, chop or dice all and mix with sugar. Set cabbage mixture aside.
· 1/2 Cup of white vinegar
· 1/2 Cup of Apple Cider vinegar
· 1/2 C olive oil (my twist)
· 1 tsp celery seed
· 1 tsp (kosher salt)
Bring all to a boil and pour over cabbage mixture and chill overnight.
_____________________________________ -
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Hey, Jerry. Haven't been to Ralph's in several years and honestly don't remember his slaw. If it's anything like KFC slaw, I have a great clone for that.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Hi Jerry..don't really have a recipe...but I'll try. It also just depends on how much you want.
1 head cabbage
green or red bell pepper
can stewed tomatoes crushed
apple cidar vinegar
warm water
salt
pepper
sugar
using food processor, chop your cabbage and bell pepper. Add crushed tomatoes...using empty can, about 3/4 full of vinegar and equal amounts of warm water. Salt and pepper and enough sugar to counteract acid.
This can be refrigerated for weeks...and is best served at room temp.
Sorry for the inconsistancy...but I am from the south.
Good luck...
The Filly
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