top of page

Vinegar-Based Carolina Slaw

Prep Time: 

20 mins

Cooking Time:

65 mins

Servings:

8-10

A great alternative to mayonnaise based slaw.

Instructions

In a large serving bowl, combine the shredded cabbage, chopped bell pepper, onions, and the grated or julienne carrots.
Make the dressing: In a medium saucepan over medium heat, combine the sugar, salt, oil, dry mustard, celery seed, pepper, and vinegar. Bring to a boil.
Simmer, stirring frequently, until the sugar is dissolved.
Remove from the heat and cool slightly, then pour over the vegetables and toss well.
Cover and refrigerate the coleslaw until thoroughly chilled, at least 1 hour.
Serve and enjoy.

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

The American School of the Hague PTO is entirely self-funded for the benefit of the families and community of The American School of the Hague.

Email: pto@ash.nl
Address: Rijkstraatweg 200, Wassenaar 2241BK​

© 2025 American School of the Hague PTO |  Terms of Use  |   Privacy Policy

  • Instagram
  • Facebook
bottom of page