This sweet and sour vinegar-based coleslaw is a delicious topper for pulled pork, beef, and chicken sandwiches. It’s a nice break from a mayonnaise-laden slaw. The slaw also goes well with roast pork, seafood, and ham.
Serve this slaw at your next cookout or take it along to a party or tailgating event. It’s bound to be a winner!
How to Store
Refrigerate leftover coleslaw in a covered airtight container and enjoy it within 4 days.
Recipe Variations
- Add a splash of hot sauce, red pepper flakes, or Sriracha to the slaw for some pleasant heat.
- Use a combination of green and red cabbage.
- Add 1 1/2 teaspoons of Dijon mustard for extra tanginess.
North Carolina Coleslaw
Add some tang to your favorite sandwiches with this mouthwatering vinegar-based coleslaw recipe. Perfect for BBQs and picnics!
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 5 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
- Category: Salads
- Cuisine: American
Ingredients
Scale
- 1 pound finely shredded cabbage
- 1 medium onion, finely chopped
- 1 medium green pepper, finely chopped
- 1 small carrot, grated
- 1/2 cup vinegar
- 1/2 cup sugar
- 1/3 cup salad oil
- 1/2 teaspoon celery seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt, or to taste
Instructions
- Combine the cabbage, onion, bell pepper, and carrot in a large bowl.
- Combine the vinegar, sugar, oil, celery seeds, mustard seeds, and pepper in a small saucepan; heat to boiling.
- Pour the hot dressing over the slaw mixture and toss to coat.
- Taste and add salt as needed.
- Cover and refrigerate for 2 hours or overnight for the best flavor.
