Salad: United States – South Carolina – South Carolina Mustard Slaw

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 6 cups (480 g) green cabbage, finely shredded
- 1 cup (110 g) carrots, shredded (about 2 medium)
- 1/2 cup (50 g) green onions (scallions), thinly sliced
- 1/4 cup (40 g) sweet onion, finely diced (optional)
- 1/4 cup (15 g) fresh parsley, chopped (optional)
- 1/4 cup (60 g) sweet dill pickle relish (optional, for extra tang)
- 1/2 cup (120 ml) yellow mustard
- 1/3 cup (80 ml) mayonnaise
- 3 tbsp (45 ml) apple cider vinegar
- 2 tbsp (30 ml) honey
- 1 tsp (4 g) celery seed
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) cayenne pepper or hot sauce (optional, to taste)
- 2 tbsp (30 ml) pickle juice or water (optional, to thin dressing)

Instructions

Short Description:
A tangy, slightly sweet coleslaw from South Carolina dressed primarily with yellow mustard and apple cider vinegar, commonly served alongside mustard-style barbecue. Crisp cabbage and carrots are balanced by a creamy mustard dressing with celery seed and a touch of honey.

Regional Notes:
This South Carolina variation uses a mustard-forward dressing (rather than a mayonnaise-only dressing) reflecting the state's preference for mustard-based barbecue sauces; it often accompanies pulled pork or grilled pork. The dressing is tangier and yellower than typical Northern coleslaws and usually includes celery seed and a little sweetness to balance the vinegar and mustard.

1. In a very large bowl, combine the shredded green cabbage, shredded carrots, sliced green onions, diced sweet onion (if using), and chopped parsley and relish (if using). Toss to mix evenly.
2. In a separate medium bowl, whisk together the yellow mustard, mayonnaise, apple cider vinegar, honey, celery seed, kosher salt, black pepper, and cayenne (if using). If the dressing is too thick, whisk in the pickle juice or up to 2 tablespoons (30 ml) water until it reaches a pourable consistency.
3. Pour the dressing over the cabbage mixture and toss thoroughly until all vegetables are evenly coated.
4. Taste and adjust seasoning: add more salt, pepper, honey, or vinegar as needed to achieve the desired balance of tang and sweetness.
5. Cover and refrigerate at least 1 hour (preferably 2–4 hours) to let flavors meld; slaw can be made up to 24 hours ahead. Stir once before serving and drain any excess liquid if necessary.
6. Serve chilled as a salad or as a classic accompaniment to mustard-style barbecued meats, sandwiches, or pulled pork. Store leftovers in an airtight container in the refrigerator for up to 3 days.