Coleslaw is a dish that is commonly served alongside barbecue meats. It is easy to make and can be tailored to your liking. In this blog post, we will show you how to make coleslaw the right way. We will also provide some tips on how to customize it to your taste. So, if you are looking for a delicious side dish for your next barbecue, then keep reading!
PREPARATION – Vinegar Sauce
The people of North Carolina have a lot to say about their favorite sauces. Eastern parts are more likely to prefer the peppery, eastern vinegar style while in other regions it’s mustard or tomato-based according to what they’re eating at any given time–but no matter how you slice them up these condiments pack an intense flavor that everyone loves!
- 2 cups apple cider vinegar
- 1/2 cup plus 2 tablespoons ketchup
- 1/4 cup firmly packed brown sugar, or more to taste
- 5 teaspoons salt, or more to taste
- 4 teaspoons hot red pepper flakes
- 1 teaspoon freshly ground black pepper
- 1 teaspoon freshly ground white pepper
Combine the vinegar, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper with 1 1/2 cups of water in a medium-size stainless steel, ceramic, or glass bowl and whisk until the sugar and salt dissolve. Taste for seasoning, adding more brown sugar and/or salt as necessary; the sauce should be piquant but not quite sour.
- 1 small or large head green cabbage (about 2 pounds), cored
- 1 cup Vinegar Sauce
Chop the cabbage by hand or use your favorite mandoline to shred it. Then, add it into a large bowl stir in the Vinegar sauce, and let it stand for 10 minutes before tasting and add more salt if needed! You can also add some fresh red pepper flakes to spice things up.