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Vinegar-Based Carolina Slaw
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
Cut a slice off the stem end of the cabbage and set it, the flat stem end down, on a cutting board.
- 2
With a sharp chef's knife, slice the cabbage into quarters, slicing from top to bottom.
- 3
Cut the core out of each quarter.
- 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
Gather the ingredients.
- 6
In a large serving bowl, combine the shredded cabbage, chopped bell pepper, onions, and the grated or julienne carrots.
- 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
Simmer, stirring frequently, until the sugar is dissolved.
- 9
Remove from the heat and cool slightly, then pour over the vegetables and toss well.
- 10
Cover and refrigerate the coleslaw until thoroughly chilled, at least 1 hour.
- 11
Serve and enjoy.