Recipe: Carolina Slaw

Carolina Slaw.

Carolina Slaw is a familiar topping for pulled pork, but it’s also a  change of pace as a side dish. When we think of Carolina BBQ we think of mustard, of course, but this is not particularly mustard-y. The original recipe is here; we’ve noticed Southern Living slaw recipes tend to be heavy on the sauce so we’ve halved the ingredients then further reduced the sugar. This will give you about a quart of slaw, enough for half a dozen servings; you don’t want to let vinegar slaw sit too long in the fridge because it loses flavor after a couple of days.

Ingredients:
Half a head grated cabbage (about 1 lb)
1 large carrot, peeled and grated
¼ c apple cider vinegar
2 T sugar
2 T neutral vegetable oil
1 T Dijon mustard
1 t dry mustard
½ t celery seeds
½ t kosher salt
¼ t freshly ground black pepper

Method: combine sauce ingredients in a small saucepan and bring to a boil, whisking to emulsify. Cool to room temperature then pour over slaw mix in a bowl. Toss to mix thoroughly. Chill at least 2 hours before serving, but no more than overnight.