Carolina coleslaw is a vinegar based mayonnaise free cabbage salad. This version combines kale, red onions and carrots with the cabbage for extra color and nutrition.

Spice up your barbecue spread with this tangy and refreshing Carolina Coleslaw! Unlike traditional versions, this mayo-free salad won't leave you worried about food safety at your outdoor gathering. Plus, its vibrant colors and bold flavors make it the perfect side dish for any main course.

Say goodbye to boring, mayo-laden coleslaw and say hello to this crowd-pleasing twist on a classic summer side dish. Your taste buds (and guests) will thank you!

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.

This slaw is bursting with colors and flavors making it a nice complement to a variety of main dishes.

Tips for Carolina Coleslaw

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 a little olive oil for a few minutes before slicing.

Ingredients and Substitutions

All of the ingredients are easy to find in any grocery store - you may even have everything on hand in your kitchen already.

green cabbage - or purple or a combination of both
red and white onion - or all of one or yellow onion
carrots
kale leaves - or other dark leafy greens
apple cider vinegar - or other mild vinegar
vegetable oil - your choice of neutral oil
white sugar - or sugar free sweetener of your choice
Dijon mustard - or other mustard
celery seeds, salt and pepper

Instead of sugar and mustard you can substitute honey to bind the oil and vinegar together and add a touch of sweetness to balance the tangy vinegar.

Recipe

Print Recipe Pin Recipe

Ingredients

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 cup apple cider vinegar
⅓ cup white sugar (or sugar free sweetener of your choice)
½ cup vegetable oil
1 tablespoon Dijon mustard
2 teaspoon celery seeds

Instructions

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.
1 head green cabbage, 1 small or ½ medium red onion, 1 small white onion, 3 large carrots, 4 large kale leaves, salt and pepper
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.
¾ cup apple cider vinegar, ⅓ cup white sugar, ½ cup vegetable oil, 1 tablespoon Dijon mustard, 2 teaspoon celery seeds
Cover and chill in the refrigerator for a few hours before serving. Taste and adjust seasoning if needed.