Vinegar-Based Carolina Slaw

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 08/30/24
Tested by
Renae Wilson
Photo of Renae E. Wilson
Tested by Renae Wilson
Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer. Renae has written and developed recipes for Rachael Ray In Season, the Kitchn, Food52, and more.
Learn about The Spruce Eats' Editorial Process
Prep: 20 mins
Cook: 5 mins
Chill: 60 mins
Total: 85 mins
Servings: 8 to 10 servings
Yield: 8 cups

A Carolina-style slaw is made with vinegar dressing, a tasty alternative to coleslaw with mayonnaise dressing. Making coleslaw from scratch is pretty easy, too. This delicious recipe cooks a sweet and tangy dressing with seasonings then pours it over shredded and chopped vegetables. The celery seeds add excellent flavor, and the combination of cabbage, bell pepper, sweet onion, and carrots work well together. 

Carolina-style barbecue is typically served with slaw on top of barbecue sandwiches as a garnish. This slaw is the perfect topping for pulled pork, barbecued beef sandwiches, pulled chicken, or any other barbecue dishes. It's also a tasty side with hamburgers and charcoal-grilled (as opposed to barbecued) chicken breast sandwiches. The absence of mayonnaise in the dressing makes the salad a good choice for picnics, potluck dinners, and tailgating, and its vinegary flavor makes it a winner with fish and chips and fish tacos.

Vinegar-based Carolina slaw on a roll

The Spruce Eats / Debbie Wolfe

How Long Does Coleslaw Last?

Coleslaw is an excellent side to make in advance. Many people enjoy the convenience of making the night before it's needed, which can help the flavor develop. In general, a vinegar-based coleslaw will keep better than a mayonnaise slaw. When refrigerated in a sealed container, it will be good for three to five days. The catch is that it will become soggier the longer it sits. If you like a crunchy slaw, eat it right away.

Is Coleslaw Healthy?

The shredded vegetables in coleslaw are an excellent source of vitamins and minerals key to a healthy diet. Coleslaw is known, however, as having a high amount of calories and fat. Most of that comes from the mayonnaise and sugar commonly used in the dressing. This recipe combats one of those ingredients using vinegar rather than mayonnaise, so it is healthier than many creamy coleslaws. It does contain a good deal of sugar, but you can use less or switch to a low-calorie granular sweetener (e.g., stevia, Splenda, etc.) if you prefer. Be sure to taste the dressing when making these substitutions to see if you like it before tossing it with the veggies.

Tip for Making Carolina Slaw Recipe

If you like a dressing that tends to the sour side, add the sugar to the vinegar mixture last, tasting as you go until you have the sweet-sour balance desired.

What You'll Need to Make This Carolina Slaw Recipe
Best Mandolines
A Nifty Mandoline
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A Sharp Chef's Knife
Nordicware_MixingBowls_04
A Nice Big Mixing Bowl

"The most simple side dish. Make it ahead to allow the flavors to develop. A great complement alongside or on top of a pulled pork sandwich." —Renae Wilson

Vinegar-based Carolina slaw in a bowl
A Note From Our Recipe Tester
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Ingredients

  • 1 large head cabbage, finely shredded

  • 1 medium bell pepper, finely chopped

  • 1 medium sweet onion, finely chopped

  • 2 medium carrots, grated or julienned

For the Dressing:

  • 1 cup granulated sugar, or as desired

  • 1 teaspoon kosher salt

  • 2/3 cup vegetable oil, such as corn oil, grapeseed, safflower, peanut, or canola

  • 1 teaspoon dry mustard

  • 1 teaspoon celery seeds

  • 1/4 teaspoon freshly ground black pepper

  • 1 cup vinegar, white or apple cider

Steps to Make It

How to Shred Cabbage

  1. Cut a slice off the stem end of 1 large head of cabbage and set it, the flat stem end down, on a cutting board.

    Cabbage on a cutting board with the stem cut off

    The Spruce Eats / Debbie Wolfe

  2. With a sharp chef's knife, slice the cabbage into quarters, slicing from top to bottom.

    Cabbage head sliced into quarters

    The Spruce Eats / Debbie Wolfe

  3. Cut the core out of each quarter.

    Core cut out of each cabbage quarter on a cutting board

    The Spruce Eats / Debbie Wolfe

  4. Slice each cabbage wedge crosswise or lengthwise into thin strips, depending on how long you want the shreds. If desired, chop the shreds for a finer coleslaw. The shreds should be quite thin (around 1/8 inch) for coleslaw, thicker (1/4 to 1/2 inch) for soups and other recipes.

    Cabbage cut into thin slices on a wooden cutting board

    The Spruce Eats / Debbie Wolfe

Prepare the Vegetables

  1. Gather the ingredients.

    Ingredients for Carolina slaw recipe gathered

    The Spruce Eats / Debbie Wolfe 

  2. In a large serving bowl, combine 1 large head of cabbage (finely shredded), 1 medium bell pepper (finely chopped), 1 medium sweet onion (finely chopped), and 2 medium carrots (grated or julienned).

    Carolina slaw ingredients tossed together in a glass bowl

    The Spruce Eats / Debbie Wolfe

Make the Dressing

  1. In a medium saucepan over medium heat, combine 1 cup granulated sugar, 1 teaspoon kosher salt, 2/3 cup vegetable oil, 1 teaspoon dry mustard, 1 teaspoon celery seeds, 1/4 teaspoon freshly ground black pepper, and 1 cup vinegar. Bring to a boil.

    Ingredients gathered in a saucepan for dressing

    The Spruce Eats / Debbie Wolfe

  2. Simmer, stirring frequently, until the sugar is dissolved.

    Dressing ingredients simmered in a pot for Carolina slaw

    The Spruce Eats / Debbie Wolfe

  3. Remove from the heat and cool slightly, then pour over the vegetables and toss well.

    Dressing poured over vegetables for coleslaw in a bowl with two wooden utensils

    The Spruce Eats / Debbie Wolfe

  4. Cover and refrigerate the coleslaw until thoroughly chilled, at least 1 hour. Serve and enjoy.

    Coleslaw in a glass bowl covered in plastic wrap

    The Spruce Eats / Debbie Wolfe
Nutrition Facts (per serving)
264 Calories
15g Fat
33g Carbs
2g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 264
% Daily Value*
Total Fat 15g 19%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 148mg 6%
Total Carbohydrate 33g 12%
Dietary Fiber 4g 13%
Total Sugars 27g
Protein 2g
Vitamin C 83mg 413%
Calcium 80mg 6%
Iron 1mg 3%
Potassium 382mg 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.)