Yield: 8 to 10 servings.
½ cup Duke’s mayonnaise
3 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons celery seed
1 head cabbage, shredded
1 green bell pepper, chopped
1 cup sweet onion, chopped
1 large carrot, shredded
Mix mayonnaise, vinegar, sugar, salt, pepper, and celery seed. Set aside.
In a large mixing bowl, add shredded cabbage, bell pepper, onion, and carrot. Pour mayonnaise dressing over cabbage mixture and toss until the dressing has coated the vegetables. Refrigerate at least 1 hour before serving. Toss slaw just before serving.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
