Unlike its creamy counterparts, this Down Home South Carolina Cole Slaw recipe does not contain mayonnaise. The key ingredient to a signature South Carolina Cole Slow is mustard, yep mustard. While this easy-going version is wonderful with Carolina-style BBQ, it is also delicious with my Fresh Off The Grill – Blue Cheese and Avocado Burgers, chicken wings and other picnic or potluck favorites.
For best results, soak the red onion in a mixture of 1 part water to 1 part vinegar for 10-15 minutes before use to tame the strong flavor and reduce odor. In addition, tough kale leaves can be tenderized by massaging them with some olive oil and a pinch of salt for a few minutes.
Tip: When it comes to planning your next picnic, embrace the concept of “less is more.” A perfect picnic comes down to just 3 things: a great location, good company, and delicious food. Keep the menu simple – think along the lines of finger foods, salads, fresh fruit, veggies, and plenty of cold drinks – so you can relax and enjoy the experience too. Without the addition to mayonnaise, this Down Home South Carolina Cole Slaw is a perfect addition to your picnic.
- 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
- salt and pepper, to taste
- ¾ c. apple cider vinegar
- ½ c. white sugar
- ½ c. vegetable oil
- 1 T. Dijon mustard
- 2 t. celery seeds
- Add the cabbage, red onion, white onion, carrots and kale leaves to a large glass bowl and toss to combine. Season with salt and pepper and set aside.
- Add the vinegar and sugar to a small saucepan set to medium-high heat. Stir the mixture until the sugar thoroughly dissolves. Remove from heat and whisk in the vegetable oil, mustard and celery seeds. While still warm, pour over the cabbage mixture and toss to combine thoroughly.
- Cover with plastic wrap and chill in the refrigerator for a couple hours before serving. If desired, season with additional salt and pepper before serving.
See you in the comments,