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.
South Carolina Slaw
- Quick Glance
- 15 M
- 15 M
- Serves 6 to 8
Place the cabbage and carrots in a large bowl.
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.
Recipe Testers' Reviews
This South Carolina Slaw was fantastic! We could not stop eating it until it was completely gone. The salad was crunchy and the dressing light and tangy. This will be my go-to salad for potlucks and summer barbecues. I did cool the dressing to room temperature before adding it to the salad. We just kept eating it until it was gone.
The slaw was nice and tangy and crisp. The dressing was just enough to coat the slaw so that it was not too soggy. I did let the liquid cool for 10 minutes before tossing everything so as to not wilt the cabbage. The next time I make this I will add another teaspoon sugar.