Photo: Hector Sanchez; Styling: Buffy Hargett
The key ingredient to South Carolina Slaw is mustard--two kinds: Dijon and dry. And be sure to shred or thinly slice the cabbage.
Makes 6 cups
Total time: 15 Minutes
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
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.