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North Carolina Coleslaw Recipe

Seven Day Slaw

This easy and tasty North Carolina Coleslaw recipe combines amazingly well with North Carolina Pulled Pork. And in the absence of mayonaise or eggs this coleslaw is safer for outdoor parties.

This type of coleslaw recipe without mayonaise is also called "seven day slaw" or even "three week slaw". In fact, this comes very close to making your own fresh sauerkraut!

Photo of North Carolina Coleslaw - by Hot Smoke BBQ. North Carolina coleslaw, ready for use


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The recipe on this page was inspired by:

holy smoke

The Big Book of North Carolina Barbecue

John Shelton Reed, Dale Volberg Reed and William McKinney

Without a doubt, this is one of the better barbecue books around. More than just a cook book, it's also a history book and a travel book. The lore, the food, the people - very inspiring.

"Holy Smoke" gives us a deep view into the fine barbecue traditions of North Carolina, exploring both the Piedmont and the Eastern cultures.

Written with humor, the book is filled with facts, interviews, historical anecdotes, inspiring illustrations, pit construction ideas, original barbecue recipes, and great side dishes.

As you can see on this page, we found the dead simple recipes from this book to be irresistable...


North Carolina Coleslaw Ingredients

For this "seven day" North Carolina coleslaw recipe you will need the following ingredients:

1
1
1 cup
1 cup
3/4 cup
1 tablespoon
2 teaspoons
1 teaspoon
(Pointed) Head Cabbage, slivered
Large Onion, slivered
Apple Vinegar
Sugar
Vegetable Oil
Fresh Selery, finely chopped
Dry Mustard Powder
Salt


Here at Hot Smoke BBQ we prefer Pointed Head Cabbage to make our Coleslaws, but in feel free to use any other Cabbage that may be available. Also, you can replace the fresh Celery by Selery Seed if you like.


Coleslaw Preparation

Even if this may be a three week slaw, we prefer the crispness of the freshly slivered raw cabbage to achieve a beautiful contrast with the more mellow bite of the pulled pork or other barbecue meat. We therefore recommend to chop or sliver the cabbage not more than just a few hours before you plan to serve your coleslaw.

You may still consider to make the dressing for the North Carolina Coleslaw the night before, so giving the aromas some extra time to blend well.

Step by step:

-

Chop or sliver the onion;

-

Make the dressing: Add all ingredients, except for the cabbage, in a bottle or sealable jar, and shake well to blend aromas;

You may want to heat the vinegar, oil and sugar mix to quicker dissolve the sugar, if you like;

-

Let the slaw dressing rest overnight , shake regularly;

Keeps well outside the fridge, but we still cool the dressing so when it is added to the cabbage, the salad mix will immediately have a lower temperature which is better for conservation of crispness during storage;

-

A couple of hours before you plan to serve your coleslaw, chop or sliver the cabbage, put in a bowl, add the dressing, mix thoroughly, store in the fridge;


The PitBoss Suggests:

Photo of North Carolina Pulled Pork served on a Bun with Coleslaw - by Hot Smoke BBQ. Try this North Carolina Coleslaw with NC Pulled Pork and enjoy this great classic barbecue combination!

North Carolina Pulled Pork

Photo of North Carolina pulled pork sandwich by Blue Smoke BBQ. Try this North Carolina pulled pork recipe and discover how simplicity can lead to excellence.
And that hunk of meat will give you something to talk about (or to ;o) while sipping your beer!

Traditional North Carolina Barbecue Sauce

Photo of Traditional North Carolina BBQ Sauce by Blue Smoke BBQ. This traditional Eastern North Carolina BBQ sauce is intended to be served with chopped or pulled pork. While amazingly simple, this hot and sour mix has the potential to raise the dead...






At Hot Smoke BBQ we love Chile Peppers!




Keep Smokin' !