The Blond Cook's Carolina Slaw

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The RawSpiceBar Flavors of Summer continue with Carolina Slaw, with a recipe courtesy of Amy Brinkley at To make this southern summer classic we’ll core and slice green cabbage and julienne carrots before tossing them with a liberal amount of creamy, tangy dressing made of white vinegar, mayo, sugar, sea salt, fresh cracked black pepper, celery seed, and lemon juice. This lively crowd pleaser works well as a side for any summer dish, but will send our Sweet Carolina Pulled Pork Sandwich absolutely over the top.

1 small head green cabbage, quartered, cored and thinly sliced or shredded
2 large carrots, julienned or shredded
1 cup mayonnaise
11/2 tablespoons granulated sugar
1 teaspoon celery seed
3 tablespoons white vinegar
1 teaspoon lemon juice
Salt and pepper, to taste
  1. In a large bowl, toss cabbage and carrots to combine.
  2. In a medium bowl, prepare dressing: Whisk and combine mayonnaise, sugar, celery seed, vinegar, lemon juice, salt and pepper.
  3. Pour dressing over cabbage mixture and stir to coat evenly. Cover and refrigerate 1 hour before serving.

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