LOWCOUNTRY PICKLED COLESLAW

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Lowcountry Pickled Coleslaw image

Ben Moïse, a retired game warden in South Carolina, has been serving a version of this coleslaw at his Frogmore stew parties for years. The hot, boiled dressing softens the cabbage and pickles it slightly. The result is a salad that stays delicious even when it sits outside on a picnic table for a few hours. The amount of vegetables can vary, and a finely chopped jalapeño can be added for a little extra heat.

Provided by Kim Severson

Categories     salads and dressings, side dish

Time 15m

Yield 8 servings

Number Of Ingredients 12

5 cups chopped green cabbage (½-inch pieces)
2 cups chopped purple cabbage (½-inch pieces)
1/2 heaping cup chopped Vidalia or other sweet onion
1/2 cup finely diced carrot
1/2 cup finely diced red bell or other sweet pepper
1 large clove garlic
1/2 tablespoon salt, more to taste
1 tablespoon minced ginger
1/3 cup rice wine vinegar
1/2 cup olive oil
Juice of 1 freshly squeezed lime
Salt and freshly ground pepper

Steps:

  • Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
  • Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.
  • Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 208 milligrams, Sugar 2 grams

Kassandra Carter
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I can't wait to make this coleslaw again.


Kewenski Dossous
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This coleslaw is the best I've ever had.


Natalie Williams
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This coleslaw is a keeper!


Ashley Aces
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I would definitely make this coleslaw again.


Younus mahmud Ariyan
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This coleslaw is a great way to get your kids to eat their vegetables.


Ayesha Akter Shila
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I'm not a fan of mayonnaise-based coleslaws, so this vinegar-based coleslaw was a nice change of pace.


al zobayed
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This coleslaw is a great way to use up leftover cabbage.


Stephen Kane
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I love the crunch of the cabbage and carrots in this coleslaw.


Joji Doll
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This coleslaw is the perfect side dish for any summer cookout.


Geng Atongdit
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I've never been a big fan of coleslaw, but this recipe changed my mind. It's so flavorful and refreshing.


Entionne Zuber
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This coleslaw is a great make-ahead dish. It's even better the next day.


Suliman Habib
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I love the addition of red pepper flakes to this coleslaw. It gives it a nice little kick.


Adriana Harmen
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This coleslaw is delicious! The vinegar and sugar give it a great tangy flavor.


Rayna Gillen
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This is my new favorite coleslaw recipe. It's so easy to make, and it always turns out perfect.


Mourad Kannou
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I've made this coleslaw several times now, and it's always a crowd-pleaser. The dressing is perfectly balanced, and the cabbage and carrots are always crisp and fresh.


Za'Niya Izquierdo
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This Lowcountry Pickled Coleslaw was a hit at my last cookout! Everyone loved the tangy, sweet, and slightly spicy flavor. It was the perfect side dish to grilled meats and fish.