Monday, February 6, 2012

North Carolina Cole Slaw

Part of our Superbowl Table included one of my favorite simple salads, North Carolina Cole Slaw. It paired perfectly with the chicken wings and other savory dishes. It is easy to make and disappears from the table quickly. It is also a "must" when serving East Carolina BBQ sandwiches... goes on top and as a side dish. And for those who care, this is a VEGAN dish.

Here is the simple recipe:

  • 1/2 cup of cider vinegar
  • 1/2 cup of white wine vinegar
  • 1/4 cup olive oil (optional but I find it makes the salad smoother tasting)
  • 4 tablespoons sugar or agave syrup
  • 1 teaspoon salt
  • 2 teaspoons fresh cracked pepper
  • 1 teaspoon celery seeds (optional)
  • a pinch of crushed red pepper flakes
  • 1 teaspoon of Tabasco (optional)
  • 1 head green cabbage
Mix all ingredients except the cabbage together and stir well till the sugar is dissolved. 

Shred the cabbage. I use the slicing blade on my food processor, but you can slice by hand or with a grater that has a slicing blade. You do not want this to be grated in small pieces as with a creamy cole slaw. 

20-30 minutes before serving toss the dressing with the cabbage and chill till serving time, toss again and add more black pepper. 

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