State Champion Coleslaw Recipes
Tart, sweet, creamy, crunchy—there's so much to love when it comes to slaw. Here's how we're serving it up.
Photo: Hector Sanchez, Prop Styling: Buffy Hargett, Food Styling: Marian Cooper Cairns, Francine Maroukian, Tony Aiazzi; Produced by Jennifer V. Cole, Hunter Lewis
South Carolina Slaw
Place 1/2 head thinly sliced cabbage (about 1 lb.) and 1 cup grated carrot in a bowl. Whisk together 1/2 cup apple cider vinegar,
1/4 cup sugar, 1/4 cup vegetable oil, 2 Tbsp. Dijon mustard, 2 tsp. dry mustard, 1 tsp. celery seeds, 1 tsp. kosher salt,
and 1/2 tsp. 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.