Anyone have an eastern Carolina slaw (vinegar based) recipe that will impress?

I usually just shred cabbage, carrot, and green pepper... And add cider vinegar, s&p, dry mustard, a squirt of Dijon, and a pinch of sugar. Let sit 24 hours and serve.

It's good... But not really spectacular. Wondering if anyone has any ideas on how to make it a total hit. Additional stuff I could shred and add, spice recommendations, etc.

It'll be paired with smoked brisket and ribs for a labor day cookout.

Thanks!!

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