About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

Carolina Coleslaw on My Mind
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“We always had barbecue slaw or red slaw served with our pulled pork,” says Robin Lee Starnes. “Growing up in the foothills of North Carolina and enjoying Eastern North Carolina BBQ, the spicy, crunchy texture of the marinated cabbage took BBQ to the next level.” This mayonnaise-free, deli-tasting, slaw is also great with fish and chips, burgers, sandwiches and in tacos. Carolina Slaw is rather like an American kimchi, easier and quicker, without the fermentation process and the heat, if used, which is added separately.

We found these variations in recipes for the slaw:

  • Some add garlic, ketchup, dry mustard, Dijon mustard, hot sauce or Siracha, crushed red pepper flakes, cayenne, shallots, red wine vinegar, lemon juice or white vinegar. Continue reading