This recipe for Carolina coleslaw is ridiculously fresh and appetizing – the perfect BBQ side dish!
Unlike its creamy counterparts, this southern coleslaw recipe does not contain mayonnaise. While this easy-going version is wonderful with Carolina-style BBQ, it is also delicious with grilled burgers, chicken wings and other picnic or potluck favorites.
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.
Carolina Coleslaw Recipe
Ingredients:
- 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
- Salt and pepper, to taste
- ¾ cup apple cider vinegar
- ½ cup white sugar
- ½ cup vegetable oil
- 1 Tbsp Dijon mustard
- 2 tsp celery seeds
Carolina Coleslaw Directions:
Add the cabbage, red onion, white onion, carrots and kale leaves to a large glass bowl and toss to combine. Season with salt and pepper; set aside.
Add the apple cider vinegar and sugar to a small saucepan set to medium-high heat. Stir 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. If desired, season with additional salt and pepper before serving.
Other Great BBQ or Picnic Recipes:
This coleslaw is perfect for any BBQ, picnic, or other summer get-togethers.
It goes great with burgers, like our super juicy blue cheese burgers with avocado or any of these mouthwatering burger recipes. Of course, grilled chicken or pork chops would also be great options!
As another side dish, we highly recommend this grilled caprese salad on a stick – it’s so delicious and sure to impress your guests!
And for dessert, nothing says summer to us more than these grilled banana boats. If you’ve never had one, you’ve just got to try it!
Carolina Coleslaw
Ingredients
- 1 head green cabbage cored and thinly sliced
- 1 small or ½ medium red onion thinly sliced (see notes)
- 1 small white onion thinly sliced
- 3 large carrots grated
- 4 large kale leaves stalk removed and cut into thin ribbons (see notes)
- Salt and pepper to taste
- ¾ cup apple cider vinegar
- ½ cup white sugar
- ½ cup vegetable oil
- 1 Tbsp Dijon mustard
- 2 tsp celery seeds
Instructions
- Add the cabbage, red onion, white onion, carrots and kale leaves to a large glass bowl and toss to combine. Season with salt and pepper; set aside.
- Add the apple cider vinegar and sugar to a small saucepan set to medium-high heat. Stir 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. If desired, season with additional salt and pepper before serving.
Notes
Nutrition
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