I found myself in need to put together a quick Carolina-Style Coleslaw that I could fix at the last minute to top off a BBQ pork sandwich. Sometimes you just have to do what you have to do! That’s why today I am using a prepackaged mix of cabbage and veggies in this recipe. I just don’t have much time to play!
Most people are of the mayo/no mayo and cider vinegar / no cider vinegar persuasion. I’m sort of in-between; meaning that I like my coleslaw heavy on the apple cider vinegar. But I am adding some mayo and some dry mustard to round out my recipe. You will definitely have some dressing left over. Just use enough to dress the amount of veggies you use without making your dish soggy.
So my recipe hits all parts of the Carolinas. One difference is that there is no ketchup in this version. I’m not saying it doesn’t belong in coleslaw because I know there is a bunch of you out there that profess that coleslaw that does not use ketchup is not real coleslaw. Let’s just leave it that in the privacy of your home, who the heck cares what ingredients you use to make your slaw as long as all sides of your family are happy with your version. Just to show how understanding I can be, I have included in the recipe below an amount of ketchup you can experiment using if you want to be adventuresome!
By the way…the BBQ turned out great! Check here for one of my posts on Making BBQ!
As always, thanks for Spending Time in My Kitchen!
As always, thanks for Spending Time in My Kitchen!
Quick Carolina-Style Coleslaw
10
minutesA great recipe for when you need a Carolina-style Coleslaw in a hurry!
Ingredients
1/4 Cup 1/4 Apple cider vinegar
1/4 Cup 1/4 Mayonnaise
14 oz 14 Mixed prepackaged coleslaw
1 tsp 1 Celery salt
1 tsp 1 Celery seed
1/2 tsp 1/2 Black pepper
1/4 Cup 1/4 White sugar
2 tsp 2 Dry mustard powder (comparative ratio = 1 tsp powder to 1 Tbl of Yellow Mustard)
2 Tbl 2 Ketchup (optional)
Directions
- Whisk together in a bowl the mayo and apple cider vinegar until smooth. (This would be the time to add your ketchup)
- Whisk in the remaining ingredients until all are combined. Let your coleslaw marinate for a couple of hours in the fridge so all the flavors can meld together into the perfect Carolina-Style Coleslaw. (Or at least until your family dinner starts).
- Depending on how long you let your veggies sit in your fridge combining with the rest of the ingredients, you may notice some additional liquid accumulating in the bottom of the dish. Before you serve your coleslaw go ahead and drain the slaw. Re-taste and either add more dressing or celery salt/seed per your tastes.
- Top off your pulled pork sandwich with a good helping of your slaw and you are good to go!
- Enjoy!
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This recipe is very heavy on the vinegar and mustard which greatly overwhelms the Mayo. I’d recommend either 1/4 cup vinegar or 1/2 at most. TONS of dressing. I didn’t even use half and the coleslaw mix was very, very saturated.
Erica; Thanks for your comments. From my research, I have found that Carolina style coleslaw is a little bit heavier on the vinegar. Thanks for spending time in my kitchen!