Celiac.com 07/11/2020 - It's summer and that means grilling and barbecue. No summer cookout is complete without a tasty, delicious Cole slaw. This Carolina version uses apple cider vinegar, mustard, sugar, sweet onion and bell pepper to deliver a tangy, delicious Cole slaw that is sure to go the distance and leave plenty of satisfied eaters.
- 1 large head of cabbage, finely shredded
- 1 medium bell pepper, finely chopped
- 1 medium sweet onion, finely chopped
- 2 carrots, grated or julienned
- 1 cup granulated sugar, or as desired
- 1 teaspoon salt
- ⅔ cup light vegetable oil, such as corn oil, grape seed, safflower, avocado, or canola
- 1 teaspoon dry mustard
- 1 teaspoon celery seeds
- ¼ teaspoon ground black pepper
- 1 cup apple cider vinegar
Slice the stem from the bottom of the cabbage and set the flat side on a cutting board.
With a sharp chef's knife, quarter the cabbage, slicing from top to bottom. Cut the thick white core out of each quarter.
Slice each cabbage wedge crosswise or lengthwise into thin strips, depending on how long and how fine you want the shreds.
Shreds should be quite thin, about ⅛-inch.
Combine the shredded cabbage, chopped bell pepper, and onions and the grated or julienne carrots in a large serving bowl.
In a medium saucepan over medium heat, combine the sugar, salt, oil, dry mustard, celery seed, pepper, and vinegar and bring to a boil. Simmer, frequently stirring, until the sugar is dissolved.
Once sugar is dissolved, allow to cool, then pour over the vegetables and toss well.
Cover and refrigerate the coleslaw until thoroughly chilled.