Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

NC style slaw

jerrypjerryp Posts: 228
edited 11:06AM in EggHead Forum
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

  • AZRPAZRP Posts: 10,116
    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
  • Richard FlRichard Fl Posts: 8,008
    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
  • bobbybbobbyb Posts: 1,349
    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.
    _____________________________________
  • Carolina QCarolina Q Posts: 9,213
    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.

    If you’re afraid of butter, use cream.    Julia Child


    Michael 
    Central Connecticut 

  • Desert FillyDesert Filly Posts: 1,042
    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
Sign In or Register to comment.