This South Carolina slaw is made with cabbage and carrots and a sweetly tangy dressing based on apple cider vinegar and mustard is a summer must. No mayo required, so it’s safe for those with egg allergies.
This South Carolina slaw may not be recognizable as coleslaw to those who’ve never experienced slaw minus the mayo. Instead it boasts a sweet vinegary tanginess that we consider a must alongside any sort of ‘cue. Originally published May 21, 2016.–Renee Schettler Rossi
South Carolina Slaw Recipe
- Quick Glance
- 15 M
- 15 M
- Serves 6 to 8
- 1/2 head (about 1 pound or 454 grams) cabbage, thinly sliced
- 1 cup shaved carrot (from 2 to 3 carrots; just grab a veggie peeler and run it lengthwise along the carrot to form long, lovely ribbons)
- 1/2 cup (118 ml) apple cider vinegar
- 1/4 cup (50 grams) granulated sugar
- 1/4 cup (60 ml) mild olive oil or vegetable oil
- 2 tablespoons (30 ml) Dijon mustard
- 2 teaspoons (4 grams) dry mustard
- 1 teaspoon (2 grams) celery seeds
- 1 teaspoon kosher salt
- 1/2 teaspoon (1 gram) freshly ground black pepper
- 1. Place the cabbage and carrots in a large bowl.
- 2. In a small saucepan off the heat, whisk together the vinegar, sugar, oil, Dijon mustard, dry mustard, celery seeds, kosher salt, and pepper until the sugar dissolves. Bring to a boil over medium-high heat. Immediately remove from the heat and either pour it over the cabbage mixture right away if you prefer slightly wilted coleslaw or let it stand for anywhere from 10 minutes to an hour to cool before pouring it over the cabbage mixture if you prefer a crunchy coleslaw. Toss to coat. Serve immediately. (If you want to make the slaw ahead of time, refrigerate the cabbage and carrots separate from the boiled dressing and toss just before serving.)
Quicker South Carolina Slaw Variation
- Instead of creating those gorgeous carrot ribbons simply julienne or shred the carrots and toss them with the cabbage.