Makes 8 servings
North Carolina slaw is made with mayonnaise—no surprise—but also with vinegar. This slaw goes well with any summer meal, from burgers to chicken, and makes the perfect topping for a North Carolina Pulled Turkey Barbecue Sandwich.
1 cup low-fat mayonnaise
(1 fat gram per tablespoon)
2 tablespoons cider vinegar
1 tablespoon clover or other mild honey
1 teaspoon celery seeds
1/2 teaspoon salt, or to taste
1/4 teaspoon fresh-ground black pepper
1 head (about 1-1/2 pounds) green cabbage, finely shredded
3 scallions, white and green parts, chopped
1 carrot, peeled and coarsely grated
In a large mixing bowl, whisk together the mayonnaise, vinegar, honey, celery seeds, salt and pepper. Add the cabbage, scallions and carrot and stir until coated with the dressing. Cover and chill before serving.
Nutritional information per serving: 86 calories (26.8% from fat), 2.6 g fat (trace of saturated fat), 2.5 g protein, 16.1 g carbohydrate, 0 mg cholesterol, 439 mg sodium.
Cooking Tip: To keep the slaw crisp when making it in advance: Sprinkle the cabbage and carrot with 2 teaspoons kosher salt or 1 teaspoon regular salt and toss. Place in a colander and put the colander in the sink. Set aside for 1 hour or up to 4 hours, or until the cabbage wilts. Rinse under cold water and spin-dry in batches in a salad spinner. Proceed as directed.
Salt Sense: Omitting the salt reduces the sodium to 305 mg per serving.
A Guy's Guide to Great Eating
Recipes for Men Who Love to Eat
By Don Mauer
Houghton Mifflin Company
350 pages, June 1999
Recipe Reprinted by permission.
This page created June 1999
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