Eastern North Carolina coleslaw

A quick easy slaw that replicates the flavors you'd find in Eastern North Carolina coleslaw. Works great as a side dish or on top of a barbecue sandwich.
schedule 15 minutes
schedule 15 minutes


  • 1 medium head of cabbage, shredded
  • 34 cup mayonnaise
  • 14 cup white sugar
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons yellow mustard
  • 1 tablespoon celery seed
  • 1 12 teaspoon kosher salt
  • 14 teaspoon black pepper


Add your shredded cabbage to a large bowl. If you have a food processor, don't forget that some of them have a shredding feature. Use that to shred if you can. Makes things quick. 

Add mayonnaise, sugar, apple cider vinegar, yellow mustard, celery seed, salt and black pepper to your bowl and mix with a spoon to combine everything thoroughly. 

You shouldn't need any extra salt, but you should taste the slaw to see if it needs anything else at this time. 

Store in a container in the refrigerator for up to a week. 

Have you made this recipe? Tag @beerinator and let him know!



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