Name: North Carolina Coleslaw
Yield: Makes 8 servings
Ingredients: 3/4 cup coarsely grated onion (grated on large holes of box grater); 3/4 cup vegetable oil; 1/4 cup ketchup; 3 tablespoons apple cider vinegar; 1 tablespoon sugar; 1 1/2 teaspoons celery seeds; 1 medium head of green cabbage, cored, thinly sliced (about 10 cups); 2 cups coarsely grated peeled carrots (about 3 large)

In North Carolina, the coleslaw is tangy and not too sweet, with no mayonnaise in sight.

Recipe information

Yield
Makes 8 servings

Ingredients

3/4 cup coarsely grated onion (grated on large holes of box grater)

3/4 cup vegetable oil

1/4 cup ketchup

3 tablespoons apple cider vinegar

1 tablespoon sugar

1 1/2 teaspoons celery seeds

1 medium head of green cabbage, cored, thinly sliced (about 10 cups)

2 cups coarsely grated peeled carrots (about 3 large)

Preparation

Whisk first 6 ingredients in large bowl. Add cabbage and carrots; toss. Season with salt and pepper. Cover and chill at least 2 hours. DO AHEAD: can be made 6 hours ahead. Keep chilled, tossing occasionally. Serve chilled.