There are many things that say North Carolina to me. The first flavor that usually comes to mind is the traditional barbecue found in the rural southeastern portion of the state, but another delicious flavor is fresh seafood from the Atlantic or the Sound, found in abundance there. It was always a special treat when I was a child and we went to a seafood restaurant on a weekend or holiday, sometimes by boat.
Homey restaurants, like this one, remind me of my childhood.
On Sunday, after church, we also prepared our own feast at home with fresh caught shrimp as a low county boil, and crab that my son, Max, had caught while he was learning how to set a crab pot. Whether you’re eating barbecue or seafood, cole slaw is the standard staple in North Carolina. Many restaurants build their reputation on the quality and flavor of the slaw they serve. It’s refreshing crunch and sweetness is a great compliment to whatever southern dish is being enjoyed.
I always feel that I have stepped back in time when I take a trip to North Carolina. Perhaps this is because I have so many memories of my childhood there or because I am able to step away from the usual demands of my life and work while on vacation. It was so much fun to tell my children stories of the places we went and adventures I had there when I was their age. I am sad to go back to the busyness of our daily routine, and I cannot wait to return to Carolina again and share more memories of my life there with my kids. I thought I would share this recipe with you as a souvenir of our summer trip. Special thanks to Gran-Gale for sharing…we miss you already!
- 1 medium head fresh cabbage
- ½ cup Mayonnaise
- 1 TBSP Yellow mustard
- 2 TBSP Cider vinegar
- 1 tsp sugar
- Salt and Pepper to taste
Wash cabbage; cut in half and remove solid core. Grate cabbage with a coarse grater into a large bowl.
In a small bowl, whisk together remaining ingredients to create the dressing. Gradually add dressing to grated cabbage, stirring to mix well until cabbage is dressed to your liking.
Serve immediately or refrigerate; stir and pour off excess juice before serving.
Cole Slaw (sometimes written coleslaw) is a salad made of raw sliced or chopped cabbage. The word originated from the Dutch word ‘koolsla’, a combination of the words Kool (cabbage) and sla (salad). First known use of the word: 1794 [Merriam-Webster Dictionary]