Vinegar-Based Carolina Slaw
A Carolina-style coleslaw featuring a sweet and tangy vinegar dressing, perfect for pairing with pulled pork or chicken barbecue.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Quarter a large head of cabbage, remove the core, and thinly shred.
-
In a large bowl, combine the shredded cabbage with 1 finely chopped medium bell pepper, 1 finely chopped medium sweet onion, and 2 grated medium carrots.
-
In a medium saucepan, combine 1 cup granulated sugar, 1 teaspoon kosher salt, 2/3 cup vegetable oil, 1 teaspoon dry mustard, 1 teaspoon celery seeds, 1/4 teaspoon black pepper, and 1 cup vinegar.
-
Bring the mixture to a boil over medium heat, then simmer, stirring until sugar dissolves.
-
Remove from heat, cool slightly, then pour over the vegetables and toss well.
-
Cover and refrigerate the coleslaw for at least 1 hour until thoroughly chilled before serving.