South Carolina Slaw
This easy 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.
Ingredients
- 1/2 head (about 1 lb) 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 apple cider vinegar
- 1/4 cup granulated sugar
- 1/4 cup mild olive oil or vegetable oil
- 2 tablespoons Dijon mustard
- 2 teaspoons dry mustard
- 1 teaspoon celery seeds
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- 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.
Notes
- Save time--Instead of creating those gorgeous carrot ribbons, simply julienne or shred the carrots and toss them with the cabbage.
- Make ahead--To make this in advance, store the cabbage and carrots separately from the dressing and toss them together just before serving.
- Dietary--This recipe is suitable for vegan, gluten-free, dairy-free, and egg-free diets.
Nutrition
Serving: 1portion | Calories: 133kcal | Carbohydrates: 11g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 461mg | Fiber: 1g | Sugar: 10g