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NC style slaw

jerrypjerryp Posts: 226
edited November -1 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?


  • 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


    Bell Pepper
    Canned tomatoes
    Cider vinegar
  • Richard FlRichard Fl Posts: 7,697
    Couple of variations, did yours have any mustard or mayo or will this help?

    Slaw, Coleslaw, Yadkin County North Carolina

    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

    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: 7,396
    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.
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
  • 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

    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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