Southern Coleslaw
Dive into the classic charm of Southern Coleslaw, a creamy and tangy side dish that’s bursting with flavor and comes together in just 15 minutes. Made with freshly shredded green cabbage and vibrant carrots, this recipe pairs crisp vegetables with a luscious dressing of mayonnaise, apple cider vinegar, Dijon mustard, and a hint of celery seed for that distinctive Southern touch. Sweet notes of granulated sugar balance the tang, while salt and black pepper elevate the flavors. Perfectly chilled for ultimate freshness, this easy coleslaw is ideal for backyard barbecues, picnics, or as the quintessential topping for pulled pork sandwiches. Simple, satisfying, and undeniably delicious—Southern Coleslaw will become your go-to recipe for effortless crowd-pleasing meals.
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 2 large carrots
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 0.5 teaspoon celery seed
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Remove the outer leaves of the green cabbage and cut it into quarters.
Remove the core from each quarter and thinly slice the cabbage into shreds. Alternatively, use a food processor with a shred attachment for convenience.
Peel the carrots and grate them using a box grater or food processor.
In a large mixing bowl, combine the shredded cabbage and grated carrots. Toss them together to mix evenly.
In a separate medium-sized bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, celery seed, salt, and black pepper until smooth and well combined.
Pour the dressing over the cabbage and carrot mixture.
Toss the coleslaw thoroughly until all the vegetables are well coated with the dressing.
Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container.
Refrigerate for at least 1 hour before serving to allow the flavors to meld. For best results, chill for 2 hours.
Before serving, toss the coleslaw again and adjust seasoning with additional salt and pepper, if necessary.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.4 g | 226% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 2240 mg | 97% | |
| Total Carbohydrate | 107.2 g | 39% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 42.9 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
