Carolina-Style Coleslaw


June 19, 2011 by Sara Kreidler

We love to pair our slow cooker pulled pork with this vinegar-based Carolina-style coleslaw.

Here’s the slaw, on top of the sandwich (or you can serve it on the side if you prefer).  Toby’s mom gave us a julienne peeler which I used to cut the carrots with great results. Prior to owning this nifty gadget, I used either a box grater or a vegetable peeler to prep the carrots for slaw; any of those tools will get the job done.

Adapted from


  • 1 large head of green cabbage, cored and finely sliced
  • 1 carrot, grated or julienned
  • 1 cup sugar
  • 1 teaspoon salt
  • 2/3 cup vegetable oil
  • 1 teaspoon dry mustard
  • 1 cup cider vinegar


  1. Mix cabbage and carrot in a large, heat-safe mixing bowl.
  2. Combine the remaining ingredients in a medium sized pot and bring to a simmer over medium high flame, stirring until the sugar and salt have dissolved.
  3. Pour hot vinaigrette over cabbage and carrot mixture and toss well.  Taste test and season with salt and pepper if needed.
  4. Cover and refrigerate until chilled.

2 thoughts on “Carolina-Style Coleslaw

  1. […] ma vie en food cooking, canning & csa-ing Skip to content Homeabout ma vie en foodcooking indexcanning inventorycsa inventorylocal linksbookshelf ← CSA: Week 3 Carolina-Style Coleslaw → […]

  2. […] new with this week’s featured CSA item, green cabbage. Instead, I made an old favorite, Carolina-style coleslaw, which has a tart and sweet vinegar-based dressing instead of the creamy mayonaise based dressing […]

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