State Champion Coleslaw Recipes
Tart, sweet, creamy, crunchy—there's so much to love when it comes to slaw. Here's how we're serving it up.
Photo: Hector Sanchez, Prop Styling: Buffy Hargett, Food Styling: Marian Cooper Cairns, Francine Maroukian, Tony Aiazzi; Produced by Jennifer V. Cole, Hunter Lewis
Western North Carolina Slaw
Whisk together 1/3 cup ketchup, 1/3 cup apple cider vinegar, 2 Tbsp. sugar, 1/2 tsp. kosher salt, 1/2 tsp. freshly ground
black pepper, and 1/4 tsp. hot sauce in a bowl. Add 1/2 head cabbage (about 1 lb.), grated, and 1/4 large sweet onion, grated;
toss to coat. Let stand 1 hour before serving, tossing occasionally.