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.
