Vinegar-Based Carolina Coleslaw

Instructions

1. 1

   In a large bowl, toss together 1 small head of finely shredded green cabbage and 1 medium grated carrot until well combined. In a small saucepan, combine ½ cup apple cider vinegar, 3 tablespoons granulated sugar, 1 tablespoon vegetable oil, 1 teaspoon celery seed, ½ teaspoon dry mustard, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes.

2. 2

   Heat the saucepan over medium heat and bring the mixture to a boil, stirring constantly until the sugar has completely dissolved. Once boiling, remove the saucepan from heat and allow the dressing to cool for 5 minutes.

3. 3

   Pour the warm vinegar dressing over the cabbage and carrot mixture, tossing well to ensure everything is evenly coated. Press a piece of plastic wrap directly against the surface of the slaw to keep it submerged in the dressing.

4. 4

   Refrigerate the coleslaw for at least 1 hour before serving, allowing the flavors to meld. For optimal taste, consider letting it sit in the fridge for up to 24 hours.

5. 5

   Before serving, drain any excess liquid from the coleslaw to avoid sogginess. Serve alongside pulled pork for a delicious pairing.