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North Carolina Style Coleslaw




Source of Recipe


Internet


List of Ingredients




Vinegar Sauce -
2 cups cider vinegar
1 1/3 cups water
1/2 cup plus 2 tablespoons ketchup
1/4 cup firmly packed brown sugar, or more to taste
5 teaspoons salt, or more to taste
4 teaspoons hot red pepper flakes
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper

Slaw -
1 small or 1/2 large head green cabbage (about 2 pounds) cored
1 cup Vinegar Sauce, or to taste (recipe above)
Salt (optional)

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

Vinegar Sauce:
Combine the vinegar, water, ketchup, brown sugar, salt hot pepper flakes and peppers in a nonreactive medium size bowl and whisk until the sugar and salt are dissolved. Taste for seasoning, adding sugar or salt as necessary; the sauce should be piquant but not quite sour. Makes about 4 cups.

Slaw:
1. Chop the cabbage fine by hand or shred on a mandoline or using the shredding disc of a food processor.
2. Place the cabbage in a large bowl and stir in the vinegar sauce. Let stand for 10 minutes. Then reseason, adding sauce or salt as needed. Makes about 6 cups.






Recipe