Carolina Coleslaw
You can still enjoy a delicious ol’ slaw, even if you don’t eat mayo, with this inspired Carolina Coleslaw Recipe.
Servings 4 -6
Calories 197kcal
Equipment
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.
Nutrition
Serving: 1 | Calories: 197kcal | Carbohydrates: 40g | Protein: 5g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 176mg | Fiber: 8g | Sugar: 26g