Description
This Southern coleslaw features cabbage and carrots in a creamy tangy dressing, balancing sweet, sour, and savory notes. Perfect for barbecues or fried chicken, it offers a rich texture and bold flavor without compromising freshness.
Ingredients
1 head (about 2 lbs) cabbage (red and/or green)
3 large carrots
1 cup chopped green onions
1 ½ cups mayonnaise (full-fat for richest flavor, vegan option available)
¼ cup apple cider vinegar
3 tbsp sugar
1 tbsp mustard (Dijon or stone-ground)
1 tsp granulated garlic
1 tsp black pepper (freshly ground recommended)
Optional: 2–3 tbsp cider or water for consistency
Instructions
Shred the cabbage by cutting it in halves and slicing vertically into fine strips
Peel and julienne the carrots using a vegetable peeler
Combine the shredded cabbage and carrots in a large bowl
Whisk mayonnaise, apple cider vinegar, sugar, mustard, granulated garlic, and black pepper in a separate bowl
Taste and adjust sweetness by adding more sugar or reducing vinegar, if desired
Stir in cider or water (optional) to achieve a thick yet drizzle-friendly dressing
Pour the dressing over the vegetable mixture and toss to coat evenly
Refrigerate for at least 1 hour before serving (letting flavors meld is ideal)
Garnish with chopped green onions just before serving for crispness
Notes
Red cabbage enhances flavor and adds natural color
Chopped green onions stay fresher when added before serving
Use cider or water to adjust dressing thickness
Substitute fresh minced garlic for granulated if preferred
Chilling improves flavor balance and vegetable crunch
- Prep Time: 20
- Cook Time: 5
- Category: Baking
- Method: Chilling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg