Description
This authentic Southern coleslaw is the ultimate side dish for any backyard gathering. By following the traditional technique of salting and draining the shredded cabbage, you achieve a professional-grade crunch that prevents the dressing from becoming watery. The perfect balance of rich mayonnaise, bright apple cider vinegar, and fragrant celery seed creates an addictive, creamy flavor profile that pairs beautifully with smoked meats and bold, hearty main courses.
Ingredients
1 medium head green cabbage, shredded thin
2 large carrots, finely grated
1 cup mayonnaise
2 tablespoons apple cider vinegar
3 tablespoons granulated sugar
1 teaspoon celery seed
1/2 teaspoon freshly cracked black pepper
1 teaspoon salt (for drawing out moisture)
Instructions
Slice the cabbage into thin ribbons using a sharp knife or mandoline.
Peel and grate the carrots using the fine side of a box grater.
In a large bowl, toss the cabbage and carrots with one teaspoon of salt.
Let the vegetables sit in a colander for thirty minutes, pressing down firmly to drain all excess liquid.
Whisk the mayonnaise, apple cider vinegar, sugar, celery seed, and black pepper in a medium bowl until smooth.
Combine the drained vegetable mixture with the dressing in a large bowl and toss until evenly coated.
Refrigerate for at least one hour before serving to allow the flavors to meld.
Notes
For the best texture, ensure vegetables are grated or shredded uniformly. Do not skip the salting and draining step, as this is the secret to a non-soggy, crisp slaw. Keep refrigerated until the very moment of serving to maintain freshness.
- Prep Time: 15
- Category: Trends Recipes
- Method: Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1/2 cup
- Calories: 145
- Sugar: 8g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg