Carolina Coleslaw (COVID-19 Quarantine Special: Bonus Recipe)

May 11, 2020

 

This is the perfect side dish for those hot summer days when you want to bring something lighter and the idea of putting mayo in anything is a sure trip to the hospital for food poisoning. Personally, especially when indulging in those higher fatty meats at a BBQ, this vinegar-based veggie extravaganza is the perfect cut-through that gets your palate ready for more. You can even slice and dice the veggies and make the dressing ahead of time, keep in the fridge, and take with you to dress onsite! 

 

 

CAROLINA COLESLAW

Serves 4-8

 

Ingredients

1/2 small to medium green cabbage (finely shredded)

1/2 small to medium purple cabbage (finely shredded)

1 medium bell pepper (finely chopped)

1/4 medium sweet onion (finely chopped)

2 carrots (grated or julienned)

1/2 cup granulated sugar (or as desired)

1/2 teaspoon salt

2.5 oz vegetable oil (such as corn oil, grapeseed, safflower, peanut, or canola)

1/2 teaspoon dry mustard

1/8 teaspoon ground black pepper

1/4 cup apple cider vinegar

1/4 cup white vinegar 

 

               Directions

  1. To Prep the Veggies: Shred the cabbage. To do this easily, Cut a slice off the stem end of the cabbage and set it, the flat stem end down, on a cutting board. With a sharp chef's knife, slice the cabbage into quarters, slicing from top to bottom. Cut the core out of each quarter with a sharp knife. Slice each cabbage wedge crosswise or lengthwise into thin strips, depending on how long you want the shreds. 

  2. Combine the shredded cabbage, chopped bell pepper, and onions and the grated or julienne carrots in a large serving bowl.

  3. To Make the Dressing: In a medium saucepan over medium heat, combine the sugar, salt, oil, dry mustard, pepper and vinegar and bring to a boil.

  4. Decrease to a simmer, frequently stirring, until the sugar is dissolved.

  5. If serving immediately, cool slightly, then pour over the vegetables and toss well. Refrigerate for at least 30 minutes and serve cold.

  6. If making in advance, put the dressing into a mason jar and refrigerate the dressing and vegetable mix, separately. 

  7. Upon serving, mix the dressing and coleslaw, allow 15-20 minutes to marinate and serve.

 

 

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