This classic Carolina-style coleslaw brings the perfect balance of sweet, tangy, and crisp — a refreshing counterpoint to rich, smoky barbecue. A warm cider vinegar dressing is poured over freshly shredded cabbage, sweet onions, and carrots, infusing every bite with bright Southern flavor. It’s the ideal side for pulled pork sandwiches, fried chicken, or grilled meats, and it keeps beautifully in the refrigerator for days, making it perfect for picnics and cookouts.
INGREDIENTS:
Slaw:
1 large head of green cabbage, finely shredded*
1 medium bell pepper, finely chopped
1 medium sweet onion, finely chopped
2 carrots, grated
Dressing:
1 cup sugar
1 teaspoon salt
2/3 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup cider vinegar
INGREDIENTS:
In a large mixing bowl, combine the cabbage, bell pepper, onion, and carrots. Toss lightly to mix and set aside.
In a small saucepan, combine sugar, salt, oil, dry mustard, celery seed, and cider vinegar. Bring to a gentle boil over medium heat, whisking until the sugar fully dissolves.
Carefully pour the hot dressing over the vegetables. Toss thoroughly to coat all the ingredients evenly.
Cover and refrigerate for at least 4 hours — ideally overnight — to let the flavors meld and the cabbage slightly soften. Serve cold or at room temperature.
YIELD: Serves 8 to 10
