Quick & Easy Carolina Coleslaw is mayonnaise-free and pairs perfectly with all your barbeque recipes. Serve it alongside burger, wings, steak, and all your other potluck and party favorites!
Prep Time:15 minutesmins
Cook Time:2 minutesmins
Ingredients
1head green cabbagecored and thinly sliced
1smallor ½ medium red onion, thinly sliced
1small white onionthinly sliced
3large carrotsgrated
4large kale leavesstalk removed and cut into thin ribbons
Sea salt and black pepperto taste
¾cupof apple cider vinegar
½cupof white sugar
½cupof vegetable or olive oil
1TBSPDijon mustard
2tspcelery 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
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.