Salad: United States – Southern United States (North Carolina) – North Carolina Slaw

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 1 medium head green cabbage, about 2 lb (900 g), finely shredded
- 2 medium carrots, about 6 oz (170 g), peeled and shredded
- 1/3 cup (80 ml) apple cider vinegar
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (25 g) granulated sugar
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) celery seed
- 1/2 tsp (1 g) crushed red pepper flakes (optional, for a touch of heat)
- 2 tbsp (30 ml) finely minced white onion (optional)
- 2 tbsp (8 g) chopped fresh parsley (optional, for color)

Instructions

Short Description:
A crisp, vinegar-forward cabbage slaw typical of North Carolina barbecue tables, made with finely shredded cabbage and carrots and a tangy apple-cider vinegar dressing. Bright, slightly sweet, and refreshingly acidic, it cuts through rich smoked meats.

Regional Notes:
This North Carolina version uses a vinegar-based dressing rather than mayonnaise, reflecting the Eastern/Southern tradition of pairing tart slaw with pulled pork and other barbecued meats. Finely shredded cabbage (and often carrots) gives a lighter, more forkable texture than heavier, mayo-based slaws found in other regions.

1. Trim the cabbage, remove core, and finely shred it into thin ribbons. Place shredded cabbage in a very large bowl.
2. Peel and shred the carrots and add them to the bowl with the cabbage. Add the minced onion and chopped parsley if using.
3. In a separate bowl or a jar with a tight lid, whisk together the apple cider vinegar, vegetable oil, granulated sugar, kosher salt, black pepper, celery seed, and crushed red pepper flakes until the sugar and salt are dissolved.
4. Pour the dressing over the shredded cabbage and carrots. Using tongs or two large forks, toss thoroughly to coat all the vegetables evenly.
5. Taste and adjust seasoning: add a pinch more salt, a touch more sugar, or a few more red pepper flakes to balance acidity and heat.
6. Cover and refrigerate at least 1 hour (preferably 2–4 hours) to let flavors meld and the cabbage soften slightly. Stir again before serving and drain any excess liquid if desired.
7. Serve chilled as a salad alongside North Carolina-style barbecue, or as a bright side to fried or grilled meats.