South Carolina Coleslaw

South Carolina Coleslaw

The Spruce / Eric Kleinberg

Prep: 20 mins
Cook: 5 mins
Total: 25 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
503 Calories
32g Fat
54g Carbs
4g Protein
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Nutrition Facts
Servings: 6
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.

Ingredients

  • 1 cup sugar
  • 1 cup apple cider vinegar
  • 2/3 cup vegetable oil
  • 2 tablespoons mayonnaise
  • 2 teaspoons dry mustard
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 large head cabbage, chopped finely
  • 1 red bell pepper, sliced into thin strips
  • 1 sweet onion, chopped finely
  • 1 carrot, grated

Steps to Make It

  1. Gather the ingredients.

    South Carolina Coleslaw ingredients

    The Spruce / Eric Kleinberg

  2. 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.

    dressing in a saucepan

    The Spruce / Eric Kleinberg

  3. Place prepared vegetables in a serving bowl with cooled dressing. Using kitchen tongs, carefully, toss vegetables with dressing until well coated.

    vegetables with dressing in a bowl

    The Spruce / Eric Kleinberg

  4. Cover with plastic wrap and refrigerate for 1 1/2-2 hours before serving.  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. 

    South Carolina Coleslaw in a bowl

    The Spruce / Eric Kleinberg

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