Tangy Vinegar Based Carolina Coleslaw Is Perfect for Barbecues (2024)

• 1 large headcabbage, finely shredded

• 1 medium bell pepper, finely chopped

• 1 medium sweet onion, finely chopped

• 2 medium carrots, grated orjulienned

For the Dressing:

• 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

How to Shred Cabbage

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.

   

Prepare the Vegetables

1. Gather the ingredients.

   

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

   

Make the Dressing

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

   

2. Simmer, stirring frequently, until the sugar is dissolved.

   

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

   

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

   

5. Serve and enjoy.

   

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• Pepper
• coleslaw vinegar
• vinegar slaw
• side dish