Creamy Southern-Style Coleslaw
A classic Southern coleslaw recipe featuring a creamy dressing with balanced tang and crunch, perfect for barbecues and dinner parties.
Ingredients
Main Ingredients
- 1 small head green cabbage, shredded (about 6 cups) Choose a fresh, firm cabbage.
- 2 large carrots, grated
For the Dressing
- 1 cup mayonnaise Use a good-quality full-fat mayo.
- 2 tablespoons apple cider vinegar Do not substitute with lemon juice.
- 2 tablespoons sugar Adjust for sweetness to taste.
- 1 teaspoon celery seed Toast briefly for deeper aroma.
- 1 teaspoon salt Adjust if desired before serving.
- 1/2 teaspoon black pepper
Instructions
Preparation
- Start by removing any bruised outer leaves from the cabbage and halving it.
- Shred the cabbage thinly using a sharp knife, mandoline, or food processor.
- Grate the carrots until they’re almost ribbon-like so they blend into the cabbage.
- Ensure the cabbage and carrots look evenly textured, aiding even dressing coverage.
Make the Dressing
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth.
- Taste and adjust the balance; add more sugar if too sharp or more vinegar for brightness.
- The dressing should be glossy and pourable but thick enough to cling; whisk in warm water if it separates.
Combine and Toss
- Pour the dressing over the shredded cabbage and grated carrots.
- Use clean hands or salad tongs to fold the dressing through the vegetables until evenly coated.
- Toss gently to ensure every strand of cabbage is dressed without crushing.
Chill to Meld Flavors
- Cover tightly with plastic wrap and refrigerate for at least 1 hour to let the flavors marry.
- For best results, chill for 2–4 hours; this softens the cabbage and deepens dressing flavor.
Final Stir and Adjust
- Before serving, stir well and taste for seasoning.
- Add extra salt or vinegar if needed to enhance flavors.
- If the slaw seems dry, stir in a tablespoon of mayonnaise or a splash of milk.
Notes
Coleslaw can be made ahead of time, as it often tastes better the next day. Store in an airtight container for 3-4 days, adding a splash of vinegar or mayo to revive the dressing if needed. Avoid freezing dressed coleslaw as it can become mushy.