Carolina Coleslaw
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.
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
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.
Nutrition
Calories: 126kcalCarbohydrates: 14gProtein: 2gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 38mgPotassium: 252mgFiber: 2gSugar: 10gVitamin A: 3617IUVitamin C: 42mgCalcium: 61mgIron: 1mg
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