SWEET COLE SLAW
Experience the taste of traditional Eastern North Carolina cuisine with this delectable coleslaw recipe, ideally paired with North Carolina Style Pulled Pork. This sweet coleslaw recipe is reminiscent of classic family recipes, evoking memories of gatherings around the table after a Sunday service.
Allowing the coleslaw to sit for 3-4 hours before consuming ensures that the cabbage juices enrich the overall flavour of the dish. This recipe, originating from a well-loved BBQ restaurant, will undoubtedly bring a touch of authentic Southern comfort to your BBQ spread. Enjoy the marriage of tradition and flavour with this iconic side dish.
Meat Church How To YouTube Video: https://youtu.be/tKqc2ON_jqY
- 1 head of cabbage
- 1 1/3 C sugar
- 1/3 C mayo
- 1/4 C salad dressing such as Miracle Whip
- 2 t yellow mustard
Prepare the cabbage
Mix the sugar, mayo, salad dressing and yellow mustard in a small bowl. Set aside.
Remove a few of the exterior leaves from the cabbage. Slice in half. Cut a triangle to remove the core. Slice the cabbage into strip against the grain.
Slice the cabbage the opposite direction into the sizes pieces of cole slaw you desire. In this video we left it with a rough chop for sandwiches but many people prefer it finely chopped.
Mix the cabbage and the sugar\wet mixture thoroughly.
Place in the refrigerator for 3-4 hours. It is best to consume this dish that day so the cabbage will have a crunch.