Salad: United States – North Carolina – Carolina-Style Vinegar Slaw

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 0 min

Additional 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 6 cups (450 g) thinly shredded green cabbage
- 1 cup (110 g) shredded carrot
- 1/2 cup (75 g) thinly sliced red onion
- 3/4 cup (180 ml) apple cider vinegar
- 2 tbsp (25 g) granulated sugar
- 1 1/2 tsp (9 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) crushed red pepper flakes, or to taste
- 1 tsp (2 g) celery seed (optional)
- 2 tbsp (30 ml) water (optional, to mellow acidity)
- 2 tbsp (8 g) chopped fresh parsley (optional, for garnish)

Instructions

1. Core and thinly shred the cabbage; place in a large bowl with the shredded carrot and sliced red onion.
2. In a separate bowl whisk together the apple cider vinegar, sugar, kosher salt, black pepper, crushed red pepper flakes, celery seed (if using), and water (if using) until the sugar and salt are mostly dissolved.
3. Pour the dressing over the cabbage mixture and toss thoroughly to coat every piece. Use tongs or clean hands to press the dressing into the cabbage so it begins to soften.
4. Let the slaw sit at room temperature for 20–30 minutes, then toss again. For best flavor let chill at least 1 hour before serving to allow the vinegar to mellow and the cabbage to absorb the dressing.
5. Taste and adjust seasoning with more salt, sugar, or red pepper flakes as needed. Stir in chopped parsley just before serving, if using.
6. Serve chilled or at cool room temperature alongside smoked brisket sandwiches so the bright, acidic slaw balances the rich meat.