The key ingredient to South Carolina Slaw is mustard--two kinds: Dijon and dry. And be sure to shred or thinly slice the cabbage.
1/2 head thinly sliced cabbage (about 1 lb.)
1 cup grated carrot
1/2 cup apple cider vinegar
1/4 cup sugar
1/4 cup vegetable oil
2 tablespoons Dijon mustard
2 teaspoons dry mustard
1 teaspoon celery seeds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
How to Make It
Place cabbage and carrot in a bowl. Whisk together vinegar, sugar, vegetable oil, Dijon mustard, dry mustard, celery seeds, kosher salt, and freshly ground black pepper in a saucepan until sugar dissolves; bring to a boil over medium-high heat. Pour over cabbage mixture; toss to coat. Serve immediately.
Excellent flavor and texture! I've never made slaw using this process before. Serving it immediately after putting hot dressing on it softened the cabbage, but allowed it to retain some crunch. It was neither wilted and soft, nor a hot side dish. I'll definitely make it again!
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