Tangy Carolina Coleslaw Recipe with Apple Cider Vinegar (No Mayo!)
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You can still enjoy a delicious ol’ slaw, even if you don’t eat mayo, with this inspired Carolina Coleslaw Recipe. A coleslaw that originated in the south and has no mayonnaise in the recipe yet still tastes great with burgers and chicken dishes. Ready to enjoy in 20 minutes just add the following to your grocery list – cabbage, onion, carrots, kale, apple cider vinegar, and Dijon mustard.
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Carolina Coleslaw Recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Unlike its creamy counterparts, this southern coleslaw recipe does not contain mayonnaise.
While this version is wonderful with Carolina-style BBQ, it is also delicious with grilled burgers, chicken wings, and other picnic or potluck favorites.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon, Amazon Fresh, or other stores if available online. Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen. The complete list of ALL ingredients with measurements is found on the recipe card.
- Fresh Produce – Green/White Cabbage, Red Onion, White Onion, Carrots, Kale
- Apple Cider Vinegar
- White Sugar
- Dijon Mustard
- Celery Seeds
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Cabbage
One of the hero ingredients in this dish is cabbage, so here are some more recipes using the same:
- Asian Cabbage Salad with Warm Spicy Peanut Dressing
- Quick Winter Cabbage Pickle
- Cabbage + Walnut Salad
More Salad Recipes
Looking for more salad to make? Check these recipes out next:
- Super Easy Crisp & Crunchy Broccoli Slaw Recipe
- Greek Orzo Salad with Feta
- A Simple Green Bean Salad with Tomatoes & Feta
Recipe Tips
- Tough kale leaves can be tenderized by rubbing the leaves with a little olive oil before slicing.
- Storing Leftovers: Transfer to an airtight container and store in the fridge for 3-5 days.
- Freezing: Not suitable.
How Do I Make Carolina Coleslaw?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Carolina Coleslaw
You can still enjoy a delicious ol’ slaw, even if you don’t eat mayo, with this inspired Carolina Coleslaw Recipe.
Ingredients
- 1 head white/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 apple cider vinegar
- ½ cup white sugar
- ½ cup vegetable or olive oil
- 1 Tbsp Dijon mustard
- 2 tsp celery seeds
Instructions
- Add the cabbage, red onion, white onion, carrots, and kale to a large bowl and season with salt and black pepper, to taste. Toss to combine and set aside.
- Add the vinegar and sugar to a small saucepan set over medium heat. Stir the mixture for 1-2 minutes until the sugar thoroughly dissolves. Remove from heat and whisk in the oil, Dijon 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 at least 2 hours or overnight before serving. Enjoy!
Notes
- *Tough kale leaves can be tenderized by rubbing the leaves with a little olive oil before slicing.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 197Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 176mgCarbohydrates: 40gFiber: 8gSugar: 26gProtein: 5g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Special Dinner!
You’ve made the side dish, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Instant Pot Sesame Garlic Chicken Wings – A Great Game Day Appetizer
- Soup: Comforting & Low Carb Bacon Cheeseburger Soup Recipe
- Salad: Classic Caesar Salad with Homemade Dressing & Croutons
- Main Dish: Quick & Easy One Pan Cheeseburger Sliders
- Beverage: Texas Margaritas with Raspberry Liqueur & Jalapeños!
- Dessert: Yellow Sheet Cake with Chocolate Buttercream Frosting
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.