Southern Coleslaw Recipe

This Southern Coleslaw Recipe is sweet, creamy and so easy to make, making it perfect for BBQ’s, potlucks, and holiday gatherings.

I always thought I hated Coleslaw. It wasn’t that I hated Coleslaw, it was that I had never eaten the right Coleslaw. Not until I visited this little family-owned restaurant in my hometown. The owner makes the most delicious slaw. I finally got her to share her recipe with me and I couldn’t believe how simple it was to make.

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Equipment:

• Grater
• Mixing bowl
• Measuring cups and spoons

Ingredients

• Cabbage– You can use green, purple or a mixture of both. You could also look for pre-shredded cabbage in the produce section of your grocery store.
• Mayonnaise
• Vinger
• salt and pepper
• sugar

See recipe card for quantities.

Instructions

Shredding the cabbage: Use a grater to shred the cabbage or shred the cabbage using a food processor. Note: When using a food processor to shred cabbage, use a low setting. You don’t want your cabbage to be chopped to Finly.

Making the coleslaw dressing: To make the coleslaw dressing, in a medium size mixing bowl combine mayonnaise, vinegar, sugar, salt and pepper.

Making the coleslaw: In a large mixing bowl, combine the cabbage and coleslaw dressing. Mix until the cabbage is completely coated in the dressing.

Taste: You want to get the coleslaw to your liking. Taste the coleslaw. If you feel it needs more mayonnaise, stir in a tablespoon of mayonnaise. Continue until the taste is to your liking. If you feel the coleslaw could be sweeter, add a teaspoon of sugar.

Chill: Refrigerate for at least one hour.

Variations

• If you prefer to make this recipe even easier, check your grocery store for pre-shredded cabbage, it can be found in the produce section.
• You can also add purple cabbage and finely shredded carrots.

Storage

Coleslaw should be stored in the refrigerator. You can store Southern Coleslaw in the refrigerator for up to three days.

What to serve with Coleslaw?

Coleslaw goes amazing as a topping on hotdogs and pulled pork BBQ sandwiches. You can also serve it with chicken, pork chops, and anything else you like.

Top tips for making this Coleslaw recipe:

• If using a food processor, use a low chop setting. You don’t won’t your cabbage chopped too finely. The coleslaw will not have the same taste.
• Adjust ingredients to your liking. For creamier coleslaw add more mayonnaise. For a sweeter coleslaw add more sugar.

Nutrition Facts

Serves 6

Southern Coleslaw Recipe

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This Southern Coleslaw Recipe is sweet, creamy and so easy to make, making it perfect for BBQ’s, potlucks, and holiday gathering

• Author: Erica Ott
• Prep Time: 10 minutes
• Chill time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 5 cups shredded cabbage
• ½ cup mayonnaise
• 1 tablespoon white vinegar
• 2 tablespoons sugar
• ½ teaspoon salt
• 2 teaspoon pepper

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Instructions

1. Using a block shredder, shred the cabbage. (You can also shred cabbage in a food processor using the low setting.)
2. Combine mayonnaise, Vinger, sugar, salt and pepper in a mixing bowl.
3. Mix the mayonnaise mixture into the cabbage.
4. Taste. Adjust the ingredients to your likening.
5. If you think the coleslaw could use more mayonnaise add more mayonnaise by the teaspoon until the slaw is to your liking. If you would like your slaw sweeter add another tablespoon of sugar.
6. Chill coleslaw in refrigerator for one hour before serving. 

Equipment

Grater Set

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Keywords: Coleslaw, Southern Coleslaw, Easy Coleslaw, BBQ side Dish

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