Southern Coleslaw
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Most of the time if you buy prepared coleslaw at the grocery store, it is so sweet it should be a dessert. That just ruins the slaw for me. My guess is that the amount of sugar helps preserve it on the shelf. I can't imagine people really wanting coleslaw that sweet.
This recipe is perfectly balanced to be served with salty foods such as hamburgers, hot dogs, BBQ, or by itself. But feel free to adjust the ingredients to your liking. This will give you a good start if you'd like to change it.
- 1 pound Slaw Cabbage (Shreded)
- .5 cups Mayonnaise (Dukes)
- 3 tablespoons Vinegar (White, distilled)
- .75 teaspoons Salt (Morton Brand Kosher Salt)
- 1.5 teaspoon Sugar (Granulated)
- 1.5 teaspoon Celery Seed (Dried)
- 1 teaspoon Black Pepper (Ground)
- Southern Coleslaw Instructions
Combine all the dressing ingredients together and toss in the cabbage slaw mix until everything is well blended.
I like my slaw more finely chopped than the shred you will find at the store. You can chop the shredded slaw mix to the size you want or put it in a food processor for a few pulses.
Chill in the refrigerator for at least 1 hour. This will allow the salt to pull out the water in the cabbage and help create the dressing.
After an hour, stir completely and keep in the fridge until ready to serve.
