Description
This classic Southern coleslaw strikes the perfect balance between creamy, tangy, and crisp. Featuring finely shredded cabbage and fresh carrots tossed in a zesty, mayonnaise-based dressing with a hint of celery seed, this side dish is the ultimate accompaniment for summer barbecues and fried fish. By allowing the flavors to meld for two hours, you achieve the perfect texture and restaurant-quality results that define traditional comfort food.
Ingredients
1 medium head cabbage, shredded
2 medium carrots, grated
1 cup full-fat mayonnaise
2 tablespoons apple cider vinegar
3 tablespoons granulated sugar
1 teaspoon celery seed
Salt and pepper to taste
Instructions
Shred the cabbage into thin, fine ribbons using a sharpened chef knife or food processor.
Grate the peeled carrots coarsely for even distribution.
Place the shredded cabbage and carrots into a large, non-reactive mixing bowl.
In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth.
Pour the dressing over the vegetables and toss thoroughly with tongs until well coated.
Cover tightly and refrigerate for at least two hours before serving to allow flavors to develop.
Notes
Use green or a mix of red and green cabbage for visual appeal. Freshly grating your carrots is highly recommended over pre-packaged shreds for the best texture. If you prefer a thinner slaw, let it sit for an additional hour. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Category: Summer Desserts
- Method: Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 3/4 cup
- Calories: 150
- Sugar: 7g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg