North Carolina Coleslaw

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

Diana

Add some tang to your favorite sandwiches with this mouthwatering vinegar-based coleslaw recipe. Perfect for BBQs and picnics!

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Servings 8 servings

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Course Salads

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Ingredients

  

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• 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.

Keyword coleslaw, vinegar slaw

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