Southern Coleslaw
Southern Coleslaw is a creamy, tangy, and slightly sweet side dish that adds crunch and flavor to any meal. Perfect on its own or as a topping for BBQ sandwiches or hotdogs, this coleslaw strikes the perfect balance between tart and sweet.
Equipment
- 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
Southern coleslaw is primarily served during summer months in the U.S., especially at BBQs, cookouts, and holiday gatherings like Memorial Day and Independence Day.
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