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.
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For decades, a remote piece of Currituck County has been a respite for wildlife. Now under the protection of conservationists, this land, the waters surrounding it, and the skies above will remain a constant in our coastal circle of life.
On North Carolina’s coast, boardwalks wind alongside our sounds, rivers, and beaches, reminding us that the journey is often just as delightful as the destination.
From Wanchese to Duck, these landmark businesses and the families who run them connect consumers with the daily catch.
As the sun sets at Grandfather Mountain, fireflies put on a magnificent show — for those willing to stop and pay attention.
