Vinegar-Based Carolina Slaw

Vinegar-Based Carolina Slaw

from thespruceeats.com
85 min
1 10 servings

This delicious Carolina coleslaw is made with a sweet and tangy vinegar dressing. The slaw is perfect for pulled pork or chicken barbecue.

Ingredients

  • 1 large head cabbage, finely shredded
  • 1 medium bell pepper, finely chopped
  • 1 medium sweet onion, finely chopped
  • 2 medium carrots, grated or julienned
  • 1 cup granulated sugar, or as desired
  • 1 teaspoon kosher salt
  • 2/3 cup vegetable oil, such as corn oil, grapeseed, safflower, peanut, or canola
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seeds
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup vinegar, white or apple cider

Directions

  1. 1

    Cut a slice off the stem end of the cabbage and set it, the flat stem end down, on a cutting board.

  2. 2

    With a sharp chef's knife, slice the cabbage into quarters, slicing from top to bottom.

  3. 3

    Cut the core out of each quarter.

  4. 4

    Slice each cabbage wedge crosswise or lengthwise into thin strips, depending on how long you want the shreds. If desired, chop the shreds for a finer coleslaw. The shreds should be quite thin (around 1/8 inch) for coleslaw, thicker (1/4 to 1/2 inch) for soups and other recipes.

  5. 5

    Gather the ingredients.

  6. 6

    In a large serving bowl, combine the shredded cabbage, chopped bell pepper, onions, and the grated or julienne carrots.

  7. 7

    In a medium saucepan over medium heat, combine the sugar, salt, oil, dry mustard, celery seed, pepper, and vinegar. Bring to a boil.

  8. 8

    Simmer, stirring frequently, until the sugar is dissolved.

  9. 9

    Remove from the heat and cool slightly, then pour over the vegetables and toss well.

  10. 10

    Cover and refrigerate the coleslaw until thoroughly chilled, at least 1 hour.

  11. 11

    Serve and enjoy.