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

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

• Author: Diana
• 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

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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

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Instructions

1. Combine the cabbage, onion, bell pepper, and carrot in a large bowl.
2. Combine the vinegar, sugar, oil, celery seeds, mustard seeds, and pepper in a small saucepan; heat to boiling.
3. Pour the hot dressing over the slaw mixture and toss to coat.
4. Taste and add salt as needed.
5. Cover and refrigerate for 2 hours or overnight for the best flavor.

Nutrition

• Serving Size:
• Calories: 161
• Sugar: 16 g
• Sodium: 94.4 mg
• Fat: 9.6 g
• Carbohydrates: 19.5 g
• Fiber: 1.9 g
• Protein: 1.2 g