Counter 13 · Sides & Sauces
Carolina Vinegar Slaw With Carrots
A mayo-free slaw of finely shredded green cabbage and carrot, dressed with hot cider vinegar, sugar and mustard seed. Sharp and light, it cuts right through smoked pork and brisket.
- Prep
- 20 min
- Cook
- 5 min
- Serves
- 8
- Level
- Easy
Eastern North Carolina barbecue runs on vinegar, and the slaw follows suit. Pouring the dressing over while still hot wilts the cabbage just slightly, so it soaks up flavor fast and turns crisp-tender instead of raw and squeaky. That brightness is exactly what fatty whole-hog pork, brisket point or burnt ends need beside them. Shred the cabbage as fine as you can, using a sharp chef's knife or the thin slicing disk of a food processor, and serve it within a few hours.
Method
-
Combine the shredded cabbage and carrots in a large heatproof bowl.
-
In a small saucepan, bring the vinegar, sugar, oil, mustard seed, salt and pepper flakes to a simmer over medium heat, stirring for about 3 minutes until the sugar dissolves.
-
Pour the hot dressing over the vegetables and toss with tongs for a full minute, until the cabbage looks glossy and just barely wilted.
-
Leave at room temperature for 15 minutes, tossing twice, then refrigerate for 30 minutes.
-
Tip off any excess liquid, fold in the dill and mound the slaw onto plates or sandwiches.
13 Hanging next to it
All Sides & Sauces →
Members only
No. 13 · Sides & Sauces
Smoky Pimento Cheese Shells
4.1 (77)
Members only
No. 13 · Sides & Sauces
Butter-Poached Sweet Corn on the Cob
4.3 (286)
Free
No. 13 · Sides & Sauces
Classic Argentine Chimichurri
4.9 (1218)
Free
No. 13 · Sides & Sauces
Charred Corn With Chili-Lime Butter
4.6 (402)
