Some posts on this site contain an affiliate link. Clicking on an affiliate link does not increase the cost of the product if you buy it. It does mean that I MAY make a commission if you purchase the item. Affiliate links are used in an attempt to offset the operational costs incurred by running this website. As an Amazon Associate I earn from qualifying purchases.
This Carolina Coleslaw recipe is an easy to make side that pairs perfectly with BBQ, grilled burgers, chicken wings and other picnic or potluck favorites.
Carolina Coleslaw is an easy to make side that pairs perfectly with BBQ, grilled burgers, chicken wings and other picnic or potluck favorites. Unlike its creamy counterparts, this southern coleslaw recipe does not contain mayonnaise.
Tip – For best results, soak the red onion in a mixture of 1 part water to 1 part vinegar for 10-15 minutes before use to tame the strong flavor and reduce odor. In addition, tough kale leaves can be tenderized by rubbing them with some olive oil for a few minutes.
- 1 head green cabbage, cored and thinly sliced
- 1 small or ½ medium red onion, thinly sliced
- 1 small white onion, thinly sliced
- 3 large carrots, grated
- 4 large kale leaves, stalk removed and cut into thin ribbons
- ¾ cup apple cider vinegar
- ½ cup white sugar
- ½ cup vegetable oil
- 1 tbsp Dijon mustard
- 2 tsp celery seeds
- salt and pepper, to taste
Place the cabbage, red onion, white onion, carrots and kale leaves into a large glass bowl and toss to combine. Season with salt and pepper and set aside.
Add the vinegar and sugar to a small saucepan set to medium-high heat. Stir the mixture until the sugar thoroughly dissolves. Remove from heat and whisk in the vegetable oil, mustard and celery seeds. While still warm, pour over the cabbage mixture and toss to combine thoroughly.
Cover with plastic wrap and chill in the refrigerator for a couple hours before serving.
Season with additional salt and pepper before serving if desired.