Yield: 6 to 8 servings.
1 medium-size head green cabbage, shredded (about 4 cups)
1 small head purple cabbage, shredded (about 2 cups)
2 medium carrots, peeled and shredded
1 large Honeycrisp apple, peeled, cored, and chopped
1 cup dried cranberries
1 cup walnuts, chopped
2 green onions, sliced
DRESSING:
¾ cup mayonnaise
3 tablespoons orange juice
¼ cup apple cider vinegar
3 tablespoons granulated sugar
1 teaspoon salt
¼ teaspoon white pepper
In a large bowl, add shredded cabbage, carrots, apple, cranberries, walnuts, and onions. Toss to combine. Set aside.
In a small bowl, combine dressing ingredients. Whisk until smooth. Pour ¾ of dressing over slaw and toss until mixed well. Add remaining dressing if desired. Serve immediately.
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When it comes to spreading holiday cheer, the residents of this Chatham County town start early.
Our editor in chief shares a few treasured memories from her childhood home, a Christmas Eve night being one of the very first.
We took some, ahem, creative liberties when we combed through Our State’s archives to find a few favorite stories that carry the tune of a Christmas classic.
From decades-old family recipes to a centuries-old Carolina cookie, we’re filling our holiday tables with dishes that have stood the test of time.
