Southern Style Coleslaw
Sweet, creamy, and lightly tangy coleslaw that's perfect for pulled pork (especially vinegar based). It's the right blend of mayo (or vegan mayo) + vinaigrette and celery seed with some sugar to balance the tart. Make this easy side dish from scratch and enjoy for up to 3 days. Makes 6-8 side dish sized servings or 10-12 topping sized servings.
Servings 8 2 ounce servings
Calories 94kcal
Ingredients
- 16 ounces pre-shredded cabbage with carrot blend or 7 to 8 cups freshly shredded cabbage*
- 1/2 cup mayo
- 3 tbsp sugar
- 4 tsp apple cider vinegar
- 2 tsp dijon mustard
- 3/4 tsp onion powder
- 3/4 tsp celery seed or more to taste
- 1/4 tsp fine salt or to taste
Instructions
- Put cabbage blend/coleslaw mix in a large bowl.
- In a separate medium bowl, add mayo, sugar, vinegar, mustard, onion powder, celery seed and salt. Whisk to combine.
- Pour dressing over cabbage blend and toss to coat. Cover and refrigerate for at least 1 hour before serving. Toss again before serving.
- Store coleslaw in an airtight container, refrigerated, for up to 3 days.
Notes
- To make this with fresh cabbage and carrot (not from a bag):
- use a medium head of cabbage and 1/2 to 1 medium carrot, shredded julienne style. You should aim for 7 to 8 cups shredded cabbage.
- In a large colander set over a bowl or sink, sprinkle the cabbage blend with 1 tsp sugar and 1/2 tsp salt. Let sit for 15 minutes. Stir, and let sit for 15 minutes more (to bring out moisture from the cabbage).
- After 30 minutes, rinse the cabbage under cold running water and drain well (a salad spinner works well here). Transfer drained cabbage to a serving bowl that can be covered. Proceed with dressing as above.
- You can also use a tri-color cabbage blend if desired. Red cabbage can bleed over time but won't affect flavor at all.
Nutrition
Serving: 2ounces | Calories: 94kcal