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Email Eric 

Email Sharlene:  







I absloutely love Carolina-style barbecue, and a must-serve side dish is Carolina-style coleslaw.  Actually, you don't have to barbecue pork, or even dust off the grill to enjoy this coleslaw, as it goes great with anything.

Special tools:  Large mixing bowl
Preparation time:  About 15 minutes
Cooking time:  None, but should be refrigerated for a couple of hours before serving...
Yield:  6 generous portions

1/2 head green cabbage, finely cut
2 tablespoons apple cider vinegar
1/2 cup white sugar
1/4 cup mayonnaise
Salt to taste, about 1/4 teaspoon; I prefer coarse Kosher salt
Ground black pepper to taste, about 1/4 teaspoon
1 tablespoon crushed red pepper flakes

Remove outer leaves from cabbage and cut out core.  In a small bowl, stir together the vinegar and sugar, and stir until sugar is dissolved.  Add mayonnaise, crushed pepper flakes, salt and pepper and stir until all ingredients are blended together. Reserve.

Shred cabbage into very fine pieces, about the size that you find in a cabbage mix.  In large salad bowl, combine mayonnaise mixture with shredded cabbage and mix together.  Chill for a couple of hours before serving.

This coleslaw recipe is very popular at barbecue joints along the Carolina seaboard, and accompanies any barbecue meal.  It is served as a side dish and also tops pulled pork sandwiches.  Anyway you look at it, this is good coleslaw!

Left:  Shredded cabbage, ready to make coleslaw.  Right:  The mayonnaise mixture is mixed in with the shredded cabbage, and the coleslaw is ready to eat.

I have a heavy, sharp cleaver which  I use to shred the cabbage, which makes the job easy.  If you don't care to shred cabbage, you can substitute the shredded cabbage you buy at the grocery store in a bag, and it will work fine.  I prefer a whole head of cabbage, as its fresher, and that's the name of the game to use the freshest ingredients possible


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