Stanly County Slaw...

[norgeway]

This is another regional oddity that I love!!!Served with barbecue in and around Stanly and Rowan counties in NC,
2 large heads of cabbage;;;I use one big one.
1 8 oz jar sweet salad cubes.
1 red and 2 green peppers
1 16 oz can undrained diced tomatos.
1 1/4 cup sugar whisked with 1/2 cup vinegar.
salt and pepper to taste...about a tablespoon of each.
Shred the cabbage coarsely, chop green and red peppers fine,add all ingredients, stir well to mix, cover tightly and chill, will keep about like pickles in the refrigerator..

 

[chachp]

That sounds really good....

<span style="font-family: verdana,geneva;">...but I have a question that might sound stupid.  What is a sweet salad cube?  I live in the South but I'm born and breed in New York so I'm wondering if this is a name for some kind of pickle or relish or something like that?</span>

 

[frigilux]

I was wondering the same thing, Chach. I've never heard of sweet salad cubes. Fill us in, Hans!

 

[danemodsandy]

Sweet Salad Cubes:

Think sweet pickle relish, in bigger cubes. Nothing more than that, really.

 

[westie2]

Sweet Salad Cubes

Larger diced sweet pickles.  Have more of a toothh bite for the salad.

 

 

Relishes and Salad Cubes from Mt. Olive Pickles

Add zest to your dishes with Mt. Olive's Relishes and Salad Cubes! Perfect for topping, mixing, and adding flavor to your favorite meals. Tangy, crunchy, and delicious.

www.mtolivepickles.com

 

[chachp]

I never noticed...

<span style="font-family: verdana,geneva;">I have never noticed those in the store.  I'll have to look.  That sounds really good.  I'm not a big sweet pickle fan by them selves but I like them mixed into something like this.</span>

 

<span style="font-family: verdana,geneva;">Thanks for sharing.   I love these recipes.  I don't know about the rest of you but I've made that Sweet and Sour Chicken recipe about four times now.  It's so easy and so good.  I really like it to take some to work for lunch because it's fast to heat up and eat.</span>

 

[petek]

Are you sure it's 1 1/4 cups of sugar? That sounds like an awful lot or should it be one quarter cup?

edit... I think I read it wrong LOL...

 

[norgeway]

1 1/4 Cups

Is correct, does sound like a lot but it balances out, The Sweet Salad cubes are just that, a diced sweet pickle, like a coarse chopped relish, I use Mt Olive brand.

 

[polkanut]

Could a person just use sweet pickle relish instead?  The sweet salad cubes are not available in my area.  This could use a bit of onion too IMO.

[this post was last edited: 9/7/2014-11:40]

 

[artcurus]

behold the sweet cube maker. If you cook, this thing is manna from heaven.

http://www.target.com/p/as-seen-on-tv-vidalia-chop-wizard/-/A-10397839?ref=tgt_adv_XSG10001&AFID=google_pla_df&LNM=10397839&CPNG=Kitchen&kpid=10397839&LID=26pgs&ci_src=17588969&ci_sku=10397839&kpid=10397839&gclid=CK_0xeuXz8ACFaVZ7AodfikAVA

 

[mikael3]

I was tickled at the idea of 1 1/4 cups being too much sugar. If there's one thing you need to know about Southerners, it's that they love sugary vegetables.

 

[norgeway]

It really

Isnt as sweet as you might think...bread and butter pickles use a ton of sugar too...

 

[washman]

I'm generally not a slaw person

however this does look good.

 

[mikael3]

Delicious.

I made this last night and we had it with supper today.

This slaw reminds me of one my great-aunt used to make decades ago. It may be the same recipe. The green pepper in particular gives it a unique taste that really works well.

I cut the recipe down to one fourth of the written quantities (only 1/2 head of cabbage, and so on), and it still made plenty for two people. We'll eat on it for a few days.

Thanks for another great recipe.

 

[polkanut]

<span style="font-family: georgia, palatino; font-size: 14pt;">I made the slaw yesterday, but omitted the red pepper.  I also substituted sweet pickle relish because the salad cubes are not available here, and added some finely chopped onion.  It was served with homemade Maid-Rite sandwiches.  A very tasty supper!  Thanks for the recipe Hans.</span>