Photo: Hector Sanchez; Styling: Buffy Hargett 
Hands-on Time
15 Mins
Total Time
15 Mins
Makes 6 cups

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

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.

Ratings & Reviews

maryneal's Review

March 10, 2014

rockyhillgal's Review

June 21, 2013
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!