Description
Achieve the perfect balance of crunchy, garden-fresh cabbage and a vibrant, mildly sweet dressing with this classic Southern Coleslaw. This recipe uses a smart salting technique to eliminate excess moisture, ensuring your slaw stays crisp and perfectly coated. Ideally served alongside barbecued meats or pulled jackfruit, this side dish is the mandatory final touch for any successful backyard cookout or family gathering.
Ingredients
1 medium head Green Cabbage
2 medium Carrots
1 cup Mayonnaise
2 tablespoons Apple Cider Vinegar
2 tablespoons Sugar
1 teaspoon Celery Seed
1 teaspoon Kosher Salt
Salt and Pepper to taste
Instructions
Slice the cabbage into quarters and remove the tough central core before shredding it finely using a sharp knife or mandoline.
Grate the peeled carrots using the small holes of a box grater.
Toss the cabbage and carrots in a large bowl with one teaspoon of kosher salt and let them sit for 30 minutes to release moisture.
Drain the liquid released by the vegetables thoroughly using a colander.
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, and black pepper.
Combine the drained vegetables with the dressing and toss until evenly coated.
Cover and refrigerate for at least 1 hour to allow flavors to meld before serving.
Notes
For the best texture, use a full-fat mayonnaise. Ensure the cabbage is drained thoroughly after salting to prevent a watery consistency. This slaw will keep well in the refrigerator for up to 3 days.
- Prep Time: 15
- Category: Summer Desserts
- Method: Mixing
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg