Coleslaw, Eastern NC Style

By RoketJSquerl

Ingredients

• 1/2 cup white distilled vinegar
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 head green cabbage (or about 1 pound bag of coleslaw mix), shredded or finely chopped

Details

Servings 4
Preparation time 5mins
Cooking time 35mins
Adapted from familyfoodonthetable.com

Preparation

Step 1

This recipe comes is adapted from Southern Living and I’ve been using it for years. I’m lazy and buy the coleslaw mix in the bag and don’t bother to finely chop it, but if you want to add that step, it’s tasty that way, too.

This makes a great picnic, potluck and BBQ side because it’s easy to double or triple the recipe and it’s OK to let it sit out, since there’s no mayonnaise to go bad.

1/2 head green cabbage (or about 1 pound bag of coleslaw mix), shredded or finely chopped

Stir together vinegar, sugar, salt and pepper until well-combined and sugar is dissolved. I put everything in a jar and shake it really, really well.

Place cabbage in a large bowl and pour vinegar mixture over it. Stir to combine.

Let coleslaw sit for at least 30 minutes at room temperature, to let the flavors meld. You can also make it ahead and store it, covered, in the fridge for up to a day. Stir occasionally.