Before shredded was cool, southern coleslaw recipes hand written on index cards were in every home. One of my favorite summer sides and the only way to top off BBQ sandwiches!
Two things make this throwback a blast from the past for any weekend get together or BBQ. One, is the signature eastern North Carolina BBQ sauce ingredients; mustard and apple cider vinegar.
And two, this slaw is diced not shredded. That’s right just like that little cup we used to get at fish camps to go with our hush puppies… Or like the slaw that’s topped on a cheeseburger you get at a drive-in, like the Chuckwagon Grill in Lincolnton, North Carolina.
Oh and as for the mayo, it’s Duke’s Real Mayonnaise from Greenville, South Carolina since 1917.
Ingredients: (Makes 4 Servings, 4 Ounces Each)
- 2 Cups Chopped Cabbage.
- 1/4 Cup Mayo.
- 1/4 Cup Sour Cream.
- 1 tsp Yellow Mustard.
- 1 TBSP Apple Cider Vinegar.
- 1/2 TBSP Granulated Sugar.
- 1/2 tsp Table Salt.
- 1/2 tsp Black Pepper.
- 1/3 Cup Chopped Red Onion.
- 1/3 Cup Chopped Carrot.
- Fresh Lemon Juice from Half a Lemon.
Nutrition Facts: (Per 1 Serving)
- Calories: 104
- Total Fat: 8g
- – Saturated: 3g
- – Trans: 0g
- – Poly: 1.5g
- – Mono: 2.5g
- Cholesterol: 5mg
- Sodium: 330mg
- Total Carbohydrates: 8g
- Dietary Fiber: 2g
- Sugar: 5g
- Protein: 1g
- Vitamin D: 0%
- Calcium: 10%
- Iron: 0.5%
- Potassium: 150mg
- Vitamin A: 16%
- Vitamin C: 12%
Directions:
- In a medium to large size mixing bowl add all ingredients.
- Using a silicone baking spatula, spoon, or your hands, mix all ingredients together until fully combined.
- Transfer to storage container or serve immediately. Contents can be refrigerated for six days at 41° Fahrenheit.
This recipe serves 4 guests as a side (4 ounces each), OR eight BBQ sandwiches as a garnish (2 ounces each). Adjust ingredient amounts to match guests served.
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