Unlike its creamy counterparts, this southern coleslaw recipe does not contain mayonnaise. While this version is wonderful with Carolina-style BBQ, it is also delicious with grilled burgers, chicken wings, and other picnic or potluck favourites.
Tip: Tough kale leaves can be tenderised by rubbing the leaves with a little olive oil before slicing.
Prep time: 20 minutes (+ time to chill)
Cook time: 2 minutes
1 head green cabbage, cored and thinly sliced
1 small (or ½ medium) red onion, thinly sliced
1 small white onion, thinly sliced
3 large carrots, grated
4 large kale leaves, stalk removed and cut into thin ribbons
Sea salt and black pepper, to taste
¾ c. apple cider vinegar
½ c. white sugar
½ c. vegetable or olive oil
1 T. Dijon mustard
2 t. celery seeds
Add cabbage, red onion, white onion, carrots, and kale to a large bowl and season with salt and black pepper, to taste. Toss to combine and set aside.
Add the vinegar and sugar to a small saucepan set over medium heat. Stir the mixture until the sugar thoroughly dissolves, approximately 1-2 minutes. Remove from heat and whisk in the oil, Dijon mustard, and celery seeds. While still warm, pour over the cabbage mixture and toss to combine thoroughly.
Cover with plastic wrap and chill in the refrigerator for 2 hours to overnight before serving. Enjoy!
Click on images shown below to see details.
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