Southern Coleslaw Recipe
Craving something fresh and crunchy? This Southern Coleslaw Recipe features a tangy homemade dressing that perfectly complements the vibrant vegetables. Ideal for summer barbecues or family gatherings, it's a must-try dish that will have everyone asking for seconds!
Equipment
- Chef's Knife
- Mixing Bowl
- Grater
Ingredients
- 5 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- ¾ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon celery seeds
- ½ teaspoon onion powder
Instructions
- Start by shredding the green cabbage and red cabbage. I find the best way to do this is to use a mandolin slicer set on a fine setting. Make sure to use the safety guard to protect your fingers! If you don’t have a mandolin, you can carefully use a large chef’s knife to thinly slice the cabbages. The goal is to have uniform, thin shreds that will mix well with the other ingredients.
- Next, take your carrots and shred them using a box grater. This will give your coleslaw the necessary crunch and a hint of sweetness. You can also julienne the carrots if you prefer longer pieces.
- Set out a large mixing bowl and add both kinds of shredded cabbage along with the shredded carrots. Toss them together gently to combine. This is where the vibrant colors of the coleslaw really start to shine, and you can already see how appealing it will look!
- In a separate bowl or measuring pitcher, combine the mayonnaise, lemon juice, rice vinegar, sugar, salt, black pepper, celery seeds, and onion powder. Whisk everything together until smooth. This dressing is the heart of your coleslaw, and it should be creamy with a nice balance of tanginess and sweetness.
- Pour the dressing over the coleslaw mix and toss well to fully coat the vegetables. Make sure every shred of cabbage and carrot is covered with the creamy dressing. This step is crucial for flavor, so take your time to mix thoroughly.
- Once everything is well combined, cover the mixing bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This allows the flavors to meld together beautifully and gives the coleslaw a chance to chill, making it even more refreshing.
Notes
- Tip 1: It doesn’t take a big cabbage to create 5-7 cups of shredded cabbage. Buy small ones, 1-2 pounds or less.
- Tip 2: If this blend is too colorful for you, use 7 cups green cabbage, ½ cup red cabbage, and ½ cup carrots.
- Tip 3: Don’t want to mess with shredded cabbage? Use two 14 ounce bags of cabbage and carrot coleslaw mix.
- Tip 4: Homemade coleslaw is great to make ahead up to 36 hours before serving.
- Tip 5: Easily double the ingredients for a larger batch to feed a party.