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Photo: Hector Sanchez; Styling: Buffy Hargett   Photo by: Photo: Hector Sanchez; Styling: Buffy Hargett  

South Carolina Slaw

The key ingredient to South Carolina Slaw is mustard--two kinds: Dijon and dry. And be sure to shred or thinly slice the cabbage.

Southern Living JUNE 2013

  • Yield: Makes 6 cups
  • Hands-on: 15 Minutes
  • Total: 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.


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South Carolina Slaw Recipe