South Carolina Coleslaw

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  • 25 mins
  • Prep: 20 mins,
  • Cook: 5 mins
  • Yield: Serves 6 as a side dish
Ratings (12)

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.

What You'll Need

  • 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 mL sugar
  • 1 cup/240 mL apple cider vinegar
  • 2/3 cup/180 mL vegetable oil
  • 2 tablespoons/30 mL mayonnaise
  • 2 teaspoons/10 mL dry mustard
  • 1 teaspoon/5 mL salt
  • 1 teaspoon/5 mL black pepper

How 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.  
  1. 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.  
  2. 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. 
Nutritional Guidelines (per serving)
Calories 503
Total Fat 32 g
Saturated Fat 2 g
Unsaturated Fat 21 g
Cholesterol 2 mg
Sodium 494 mg
Carbohydrates 54 g
Dietary Fiber 7 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)