Tangy, crunchy, light, and tasty! Choose this option for the perfect side.
When you’ve been invited to a get-together in the Carolina heat, the first thing you’ll consider when deciding what you’re going to take is: How will this dish hold up? Of course, you don’t want a heavy offering, and you don’t want to add mayonnaise and then wonder if the dish will go bad before it’s time to eat. Then there’s the entire issue of different brands of mayonnaise. Some folks swear by one label, others won’t touch the same one.
The answer to all these dilemmas? A refreshing and crispy slaw with no mayonnaise. It just makes sense—if you’re opting for a light dish that involves shredded cabbage and carrots, then keeping the dressing light is the way to go. This dressing is customizable with different amounts of sweet or tangy. Personalize it to suit your tastes and preferences.
You’re going to love how quickly this comes together into a delicious and nutritious dish. Simply shred the cabbage, grate the carrots, whisk the dressing, and you’ve got yourself a healthy hit.
Is Carolina Coleslaw Healthy?
This recipe provides a good serving of vegetables. And did you know cabbage is high in vitamin C? Not only that, but it’s high in fiber and typically inexpensive. The recipe contains sugar, but you can use half of the amount without affecting the results significantly. The same applies to the vegetable oil. Use half the amount, and, if desired, replace it with extra virgin olive oil (EVOO), which contains healthy fats.
Why Use Dijon Instead of Yellow Mustard in Salad Dressing?
If you don’t have Dijon mustard on hand, you can substitute with yellow mustard. The flavor will be slightly less tart and softer. Call me a mustard snob, but Dijon is the way to go. Yellow mustard doesn’t even taste like the same food to me. I like the depth of flavor and creamy tanginess of Dijon. It almost bites you back. Here again, you may have people who swear by a certain brand of Dijon. As long as it’s creamy and tangy, it’s good!
How to make ahead and store
This dressing and slaw are best served the day they’re made, but keeping them in an airtight container in the fridge for a day or 2 is fine. In fact, a few minutes to a few hours for the flavors to blend together is preferable. With this sort of dish, freezing is not advisable as it will ruin the crisp texture.
Serving Suggestions
Isn’t coleslaw one of the first side dishes you think of when eating outdoors in summer? You can make a small or large amount of coleslaw—just what you need at any given time. Coleslaw goes well with so many options. Serve it with Black Bean Burgers and finish the meal with Vegan Brownies Stuffed with Peanut Butter Cookie Dough for dessert. After this delicious low-country meal, you’re not going to want to do anything else, other than sit on the porch and relax. So take a drink with you, like a refreshing Wine Spritzer or Strawberry Lemonade, and go watch the sunset!
Ingredients
- 1 medium head green cabbage finely shredded
- 2 large carrots grated
- 1/2 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seeds
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- In a large bowl, combine the shredded cabbage and grated carrots.
- In a separate bowl, whisk together the apple cider vinegar, sugar, vegetable oil, Dijon mustard, celery seeds, kosher salt, and black pepper until the sugar is fully dissolved.
- Pour the dressing over the cabbage and carrot mixture and toss well to coat evenly. Allow the coleslaw to sit for about 10 minutes to meld the flavors before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment