Carolina Coleslaw is a tangy mayonnaise free salad that is perfect for your picnic or barbecue.
I love coleslaw made with mayonnaise, but leaving it out on a table at a summer barbecue for too long can be a health hazard. No one wants a case of food poisoning after a fun summer outing. The sweet and tangy vinaigrette of this salad is bursting with flavor making it a nice complement to a variety of main dishes.
A few tips to make the salad even better:
– Tame the strong flavor and odor of the red onion by soaking it in a mixture of 1 part water to 1 part vinegar for 10-15 minutes before mixing the salad.
– Tenderize tough kale leaves by rubbing them with some olive oil for a few minutes.
[clickToTweet tweet=”This Carolina Coleslaw combines cabbage and kale with a tangy vinaigrette perfect for your next barbecue. #dairyfreecoleslaw #coleslawrecipe” quote=”This Carolina Coleslaw combines cabbage and kale with a tangy vinaigrette perfect for your next barbecue.” theme=”style2″]
- 1 head green cabbage (cored and thinly sliced)
- 1 small or ½ medium red onion (thinly sliced)
- 1 small white onion (thinly sliced)
- 3 large carrots (grated)
- 4 large kale leaves (stalk removed and cut into thin ribbons)
- salt and pepper (to taste)
- ¾ c. apple cider vinegar
- 1/3 c. white sugar (or sugar free sweetener of your choice)
- ½ c. vegetable oil
- 1 T. Dijon mustard
- 2 t. celery seeds
- Add the cabbage, red onion, white onion, carrots and kale leaves to a large glass bowl and toss to combine. Season with salt and pepper and set aside.
- Add the vinegar and sugar to a small saucepan set to medium-high heat. Stir the mixture until the sugar thoroughly dissolves. Remove from heat and whisk in the vegetable oil, mustard and celery seeds. While still warm, pour over the cabbage mixture and toss to combine thoroughly.
- Cover with plastic wrap and chill in the refrigerator for a few hours before serving. If desired, season with additional salt and pepper before serving.
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