Credit for this recipe goes to ex-Marine, the late Syd Wire, who frequently published culinary masterpieces in the Marine Air Traffic Controllers Association newsletter. Although I give credit to Syd for this wonderful recipe, it is exactly like the Cole Slaw that I grew up with in Richmond, Virginia.
The assumption is that this dish originated in Eastern Virginia. The Coastal Plain of Virginia is commonly referred to as the Tidewater area. Virginia’s Coastal Plain extends inland as far as the Fall Line, a narrow zone of small waterfalls and rapids tha occurs at the point where the major rivers pass from the resistant granites and other ancient rocks of the Piedmont to the more easily eroded sands, clays, and shales of the Coastal Plain. The coleslaw made in the Tidewater area is widely used with BBQ’ed dishes, notably “Pulled Pork.” Also popular in the Eastern Carolina region, home of some of the nation’s best vinegar-based pork BBQ.
- 1 1/2 Cups mayonnaise
- 1/2 Cup white vinegar
- 1/3 Cup sugar
- 1 Tablespoon celery seed
- salt and pepper — to taste
- 1 Head green cabbage — finely shredded
- 2 carrots — finely grated
- In a small bowl, blend the mayonnaise, vinegar, sugar, celery seed, and salt and pepper to taste, and mix well.
- In a large bowl, combine the cabbage and carrots. Pour the dressing over the mixture and blend well. Refrigerate until serving time.========= OR ================
- Mix all ingredients together and place in a 1 gallon zip style bag and after marinade time take out as much as needed for the meal and keep rest in bag, lasts for 5-6 days.
*Note – This recipe makes a fairly large batch, more than enough for 8 people. If you’re only making it for 4 people or less, just half the recipe, you will still have more than enough.