Why You’ll Love This Recipe
This coleslaw recipe delivers the perfect balance of flavors—creamy, tangy, and slightly sweet. It’s quick to make and versatile enough to elevate any meal. Whether served as a side dish or a topping for smoky BBQ or hotdogs, this coleslaw is a guaranteed crowd-pleaser.
The Inspiration Behind the Recipe
Coleslaw has always been a favorite of mine, but I’m picky about the flavor. I love coleslaw that’s balanced—not too sweet, not too tart, and certainly not too salty. My favorite way to enjoy it is on a BBQ pork sandwich or hotdog, where its tangy crunch contrasts beautifully with the smoky, savory meat. It’s a nostalgic pairing that screams summer cookout perfection.
Cook’s Notes
- Shredding Tips: For the best texture, shred the cabbage finely. A mandolin or food processor can save time.
- Customize the Sweetness: Adjust the sugar to suit your preference. Start with 1 tablespoon and add more if needed.
- Make Ahead: This coleslaw tastes even better after resting in the fridge overnight.
Ingredient Spotlight: Cabbage
Cabbage is the star of this dish, providing a crisp texture that holds up well to the creamy dressing. Look for fresh, firm heads with tightly packed leaves. Green cabbage is traditional, but you can mix in red cabbage for a pop of color.
Cultural Significance
Southern coleslaw is a quintessential American side dish, particularly in the South. It’s a staple at BBQs and cookouts, where its cool, creamy texture provides a refreshing contrast to rich, smoky meats. This recipe reflects the region’s emphasis on bold, comforting flavors.
Common Mistakes to Avoid
- Overdressing: Add the dressing gradually to avoid a soggy coleslaw. You can always add more if needed.
- Skipping the Chill Time: Refrigerating allows the flavors to meld and the cabbage to soften slightly.
- Using Pre-Shredded Mixes: Freshly shredded cabbage and carrots make a significant difference in flavor and texture.
Serving Suggestions
Southern coleslaw is best served cold. Pair it with:
- Pulled pork or brisket
- Fried chicken
- Hotdogs and burgers
- Cornbread and baked beans
For drinks, sweet tea or lemonade make excellent companions.
Storing and Reheating
- Storage: Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days.
- Reserving: Coleslaw is served cold, so simply stir before serving to redistribute the dressing. Avoid freezing, as the texture will change.
This Southern Coleslaw recipe is a timeless classic that’s easy to prepare and sure to impress. Whether you’re hosting a summer BBQ or adding a tangy crunch to your favorite sandwich, this dish is a must-try!
Southern Coleslaw
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 Knife and cutting board
- 1 Box grater or food processor
- 1 Measuring cups and spoons
Ingredients
Coleslaw
- 2 lbs green Cabbage Finely Shredded
- 2 ea Medium Carrots Grated
- 1 cup Mayonnaise Dukes
- 2 tbsp Vinegar White, distilled
- 0.75 tsp Salt Morton Brand Kosher Salt
- 2 tbsp Sugar Granulated
- 1 tsp Celery Seed Dried
- 0.5 tsp Black Pepper Ground
Instructions
Prepare the Vegetables:
- Finely shred the cabbage using a sharp knife, mandolin, or food processor.
- Grate the carrots and finely dice the onion if using. Combine all vegetables in a large mixing bowl.
Make the Dressing:
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until smooth.
Combine:
- Pour the dressing over the shredded vegetables and mix well to coat evenly.
Chill:
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve:
- Serve cold as a side dish or as a topping for BBQ pork sandwiches, hotdogs, or burgers.
Notes
Discover more from In The Kitchen With Vic
Subscribe to get the latest posts sent to your email.
