North Carolina Coleslaw Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Editor's note:The recipe below is adapted from Elizabeth Karmel's Web site,girlsatthegrill.com. This coleslaw originally accompanied Karmel's recipe forNorth Carolina Style Pulled Pork.

Ingredients

Makes 4 to 6 cups

1 small green cabbage*, grated or chopped into 1/8-inch-thick pieces

1 to 2 cupsLexington-Style Barbecue Sauce

Sea salt and freshly ground black pepper to taste

freshly ground black pepper

*Some people insist on grating or chopping the cabbage by hand. In all the barbecue restaurants, they use a food processor and I have gotten used to the very finely minced coleslaw that they serve. So, feel free to use a food processor for this coleslaw.

Combine cabbage and barbecue sauce. It should be wet, but not "floating" in the barbecue sauce. Let sit for at least 20 minutes or overnight in the refrigerator. Serve cold on top of barbecue on a white fluffy bun.

Adapted with permission fromGirls at the Grill

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Reviews (3)

This is a great idea for a light coleslaw. But...the recipe for the Lexington BB "sauce" is way too overpowering and way too much for what you need for the slaw. I suggest you take no more than 1/2 cup of the vinegar and add the rest of the ingredients to your own taste. Or, you could even start with a high grade aged balsamic and wouldn't need to add any sugar at all. Best advice on this one is to experiment.
- imcalgal
- San Francisco, CA
- 1/4/2012
I was looking for a no mayo cole slaw recipe for a catering job I was doing. This is different, but it is very tasty.
- shellyv1
- dayton, oh
- 10/8/2010
Very spicy, but tasty.(cut down on the red pepper flakes in the barbecue sauce recipe)
- salamilk
- 4/6/2009