Skip to main content
Epicurious
Cookbooks

North Carolina-Style Coleslaw

By Steven Raichlen

3.8

(5)

Editor's note: To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A.

**

This is coleslaw at its simplest and best. No onions. No carrots. No peppers. No mayonnaise. Just cabbage and peppery barbecue sauce.

**

Recipe information

  • Yield

    Makes about 6 cups

Ingredients

1 small or 1/2 large head green cabbage (about 2 pounds), cored
1 cup Vinegar Sauce; , or more to taste
Salt (optional)

Preparation

  1. Finely chop the cabbage by hand or shred it on a mandoline or using the shredding disk of a food processor. Place the cabbage in a large bowl and stir in the Vinegar Sauce. Let stand for 10 minutes, then taste for seasoning, adding salt and/or more sauce as needed.

Excerpted from The Barbecue! Bible 10th Anniversary Edition by Steven Raichlen, © 1998. (Workman)
TagsCole SlawSlawSaladSouthernAmericanCabbageLeafy GreensVegetableSideDinnerDairy FreeGluten FreeNut FreeNo-CookFood ProcessorJuneteenthCookbooks
Read More
Pickle Coleslaw
Creamy, vinegary, and with lots of fresh dill.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Luscious Banana Pudding
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Mississippi Mud Cake
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Mint Julep
A strip of lemon zest balances this refreshing spring classic.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.