Name: North Carolina Coleslaw
Yield: Makes 8 servings
Ingredients: 3/4 cup coarsely grated onion (grated on large holes of box grater); 3/4 cup vegetable oil; 1/4 cup ketchup; 3 tablespoons apple cider vinegar; 1 tablespoon sugar; 1 1/2 teaspoons celery seeds; 1 medium head of green cabbage, cored, thinly sliced (about 10 cups); 2 cups coarsely grated peeled carrots (about 3 large)

In North Carolina, the coleslaw is tangy and not too sweet, with no mayonnaise in sight.

Recipe information

Yield
Makes 8 servings

Ingredients

3/4 cup coarsely grated onion (grated on large holes of box grater)

3/4 cup vegetable oil

1/4 cup ketchup

3 tablespoons apple cider vinegar

1 tablespoon sugar

1 1/2 teaspoons celery seeds

1 medium head of green cabbage, cored, thinly sliced (about 10 cups)

2 cups coarsely grated peeled carrots (about 3 large)

Preparation

Whisk first 6 ingredients in large bowl. Add cabbage and carrots; toss. Season with salt and pepper. Cover and chill at least 2 hours. DO AHEAD: can be made 6 hours ahead. Keep chilled, tossing occasionally. Serve chilled.

TagsCole Slaw Slaw Salad Southern American Green Cabbage Cabbage Leafy Greens Vegetable Side Lunch Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy Juneteenth Bon Appétit

Recipe notes

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