Southern Coleslaw
Ingredients
- 1 small head green cabbage about 2 lbs, finely shredded (roughly 8 cups)
- 2 medium carrots peeled and grated or julienned
- 3 green onions thinly sliced, white and green parts
- 1 tsp kosher salt for salting cabbage
- 3/4 cup real mayonnaise full-fat recommended for authentic flavor
- 3 tbsp apple cider vinegar adjust to taste
- 1 tbsp granulated sugar or honey as a natural substitute
- 1 tsp Dijon mustard
- 3/4 tsp celery seed do not skip — this is the key Southern flavor
- 1/2 tsp garlic powder
- 1/2 tsp fine black pepper freshly ground preferred
- 1/2 tsp kosher salt plus more to taste
Instructions
- Finely shred the green cabbage using a sharp knife, mandoline, or food processor. Place in a large colander set over a bowl and toss with 1 teaspoon of kosher salt. Let sit for 20–30 minutes to draw out excess moisture. Rinse thoroughly under cold water and pat very dry with paper towels or a clean kitchen towel.
- Transfer the dried cabbage to a large mixing bowl. Add the grated carrots and sliced green onions. Toss to combine.
- In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar (or honey), Dijon mustard, celery seed, garlic powder, black pepper, and salt until smooth and well combined.
- Taste the dressing and adjust seasoning — add more vinegar for extra tang, more sugar for more sweetness, or more salt as needed. The dressing should taste boldly seasoned since it will mellow slightly once combined with the cabbage.
- Pour the dressing over the cabbage mixture and toss thoroughly until every strand of cabbage is well coated. Start with three-quarters of the dressing and add more to your preference.
- Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes before serving — 1 hour is ideal. This resting time is essential for the flavors to meld and the coleslaw to reach its best texture and taste.
- Before serving, give the slaw a good stir, taste for seasoning, and add a small splash of vinegar if needed to brighten the flavor. Serve cold and enjoy.
Notes
Storage: Keeps in an airtight container in the refrigerator for up to 3 days. The texture will soften over time as the cabbage releases moisture. For maximum crunch, do not skip the salting-and-rinsing step. Variations: Swap half the green cabbage for red cabbage for a colorful, antioxidant-rich version. Add thinly sliced red onion or green bell pepper for extra crunch and flavor. Make it lighter: Replace half the mayonnaise with plain Greek yogurt, or make a fully vinaigrette-style dressing with olive oil, apple cider vinegar, honey, and Dijon mustard. Serving suggestion: Pairs perfectly with pulled pork, grilled chicken, fish tacos, or BBQ baked beans.