Yield: 8 to 10 servings.
½ cup mayonnaise
¼ cup Cheerwine
1 teaspoon sugar
1 teaspoon salt
½ teaspoon ground black pepper
1 head green cabbage, finely shredded (about 4 cups)
½ head purple cabbage, finely shredded (about 2 cups)
2 carrots, peeled and grated
3 green onions, sliced
In a small bowl, whisk together mayonnaise and Cheerwine. Stir in sugar, salt, and pepper.
In a separate bowl, toss together cabbage, carrots, and onions. Pour mayonnaise mixture over cabbage. Toss until all ingredients are well incorporated. Refrigerate slaw for an hour before serving.
print it
Split-rail fences don’t shout “keep out.” They lean, they shift, they invite. And in western North Carolina, they remind us that some lines are meant to hold, not harden.
Each May, spring climbs nearly 3,000 feet to the seat of Alleghany County. Here, as the rhododendrons blush, a beloved mountain town welcomes visitors with its food, art, and flourish of color and creativity.
Brief but delicious, soft-shell crab season is cherished by diners as well as the folks who work around the clock to put these native pinchers on our plates.
When it comes to poultry, the best is raised close to home.
