Quick & Easy Carolina Coleslaw
Quick & Easy Carolina Coleslaw is mayonnaise-free and pairs perfectly with all your barbeque recipes. Serve it alongside a burger, wings, steak, chicken, and all your other potluck and party favorites!
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Quick and Easy Carolina Coleslaw is the perfect recipe for using up your CSA share or Famer’s Market purchases.
Why You’ll Love This Easy Recipe for Carolina Coleslaw
- Because it’s mayo-free, this popular coleslaw is not only a hit with mayonnaise haters, it’s perfect for cookouts and potlucks because it can sit out for a while without refrigeration.
- I love that it contains both cabbage and kate – two items that often end up in my CSA box that I struggle to find multiple uses for.
- A quick tip with the kale: if the leaves are tough, rub them with a little bit of olive oil before you slice them. The olive oil will tenderize the leaves a bit.
What You’ll Need to Make Quick & Easy Carolina Coleslaw
- 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
- Sea salt and black pepper, to taste
- ¾ cup of apple cider vinegar
- ½ cup of white sugar
- ½ cup of vegetable or olive oil
- 1 TBSP Dijon mustard
- 2 tsp celery seeds
How to Make Carolina Coleslaw
Step One
Begin by adding the cabbage, red onion, white onion, carrots, and kale to a large bowl. Season the veggie with salt and pepper to taste.
Next, toss everything together until the salad is mixed.
Step Two
Now, place the vinegar and sugar in a small saucepan and turn the burner to medium heat.
Stir the mixture until the sugar is completely dissolved (approximately 1-2 minutes).
Once the sugar has dissolved, remove the pan from the heat and whisk in the oil, Dijon mustard, and celery seeds.
Step Three
While the dressing is still warm, pour it over the cabbage mixture and toss to coat the salad mixture completely.
Cover the bowl and place it in the refrigerator to chill for at least two hours, to allow the flavors to mingle.
Even More Easy Side Dishes You’ll Love!
Quick & Easy Carolina Coleslaw
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
- Sea salt and black pepper to taste
- ¾ cup of apple cider vinegar
- ½ cup of white sugar
- ½ cup of vegetable or olive oil
- 1 TBSP Dijon mustard
- 2 tsp celery seeds
Instructions
- Step OneBegin by adding the cabbage, red onion, white onion, carrots, and kale to a large bowl. Season the veggie with salt and pepper to taste.
- Next, toss everything together until the salad is mixed.
- Step Two Now, place the vinegar and sugar in a small saucepan and turn the burner to medium heat.
- Stir the mixture until the sugar is completely dissolved (approximately 1-2 minutes).
- Once the sugar has dissolved, remove the pan from the heat and whisk in the oil, Dijon mustard, and celery seeds.
- Step Three While the dressing is still warm, pour it over the cabbage mixture and toss to coat the salad mixture completely.
- Cover the bowl and place it in the refrigerator to chill for at least two hours, to allow the flavors to mingle.
Notes
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