South Carolina Coleslaw

Close up of coleslaw in bowl
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  • Total: 25 mins
  • Prep: 20 mins
  • Cook: 5 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
503 Calories
32g Fat
54g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 503
% Daily Value*
Total Fat 32g 41%
Saturated Fat 2g 12%
Cholesterol 2mg 1%
Sodium 494mg 21%
Total Carbohydrate 54g 20%
Dietary Fiber 7g 25%
Protein 4g
Calcium 110mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A great coleslaw for topping off pulled pork sandwiches. You get a relatively dry slaw from this recipe so that it holds to the sandwich better. It is also mild enough not to overpower the smoked pork.


  • 1 large head cabbage (chopped finely)
  • 1 red bell pepper (sliced into thin strips)
  • 1 sweet onion (chopped finely)
  • 1 carrot (grated)
  • 1 cup/240 milliliters sugar
  • 1 cup/240 milliliters apple cider vinegar
  • 2/3 cup/180 milliliters vegetable oil
  • 2 tablespoons/30 milliliters mayonnaise
  • 2 teaspoons/10 milliliters dry mustard
  • 1 teaspoon/5 milliliters salt
  • 1 teaspoon/5 milliliters black pepper

Steps to Make It

  1. Combine sugar, vinegar, oil, mustard, mayonnaise, salt and pepper in a saucepan over a low heat. Stir until sugar dissolves. Refrigerate dressing for 30 minutes.

  2. Chop cabbage and sweet onion finely into thin pieces. Remove stem, core with seeds and any white parts of bell pepper. Slice into thin strips. If vegetables have accumulated a lot of liquid from washing and slicing, pat them dry with paper towels. 

  3. Place vegetables in a serving dish with cooled dressing. Using kitchen tongs, carefully, toss vegetables with dressing until well coated. Transfer to a serving bowl, cover with plastic wrap and refrigerate for 1 1/2-2 hours before serving. 

  4. Coleslaw will keep for up to 2 days after preparation if stored, covered in the refrigerator. Serve dish on the side with brisket, pork, or chicken, or serve right on top of pulled pork in a delicious sandwich. 

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