Southern-style Coleslaw
This classic Southern-style coleslaw is crunchy, creamy, tangy, and just a touch sweet. It's a perfect complement to BBQ, fried chicken, grilled meats, sandwiches, and more.
Calories: 37kcal
Ingredients
For the dressing
- ½ cup (112 grams) mayo
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1 tablespoon (15 ml) white or apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
For the slaw
- 3 cups (185 grams) shredded green cabbage
- 1 cup (70 grams) shredded red cabbage
- 1 cup (100 grams) shredded carrot
- 2 scallions
- ¼ cup thinly sliced red onion
- ½ cup (30 grams) chopped flat-leaf parsley
Instructions
- In a large mixing bowl, whisk together the mayo, lemon juice, vinegar, sugar, salt, and pepper.
- Shred the cabbage with a chef's knife or the shredding disc of a food processor.
- Shred the carrot on the large holes of a box grater or with the shredding disc of a food processor. If they seem watery after shredding, dry them between layers of paper towels before proceeding.
- Trim and discard the roots from the scallions. Quarter scallions lengthwise, cutting through each of the shoots so there won't be any rings left intact. Then thinly slice them crosswise.
- Add cabbage, carrot, scallions, onion, and parsley to the mixing bowl.
- Toss slaw to coat it all with dressing.
- Before serving, let it rest at room temperature for at least 10 minutes or in the fridge for at least an hour to allow the flavors to combine.
Notes
- I like to use a 3:1 ratio of green cabbage to red cabbage. The flavors are slightly different, but it's mostly because the red cabbage feels like a party dress. If you prefer, you can use all green cabbage, or even five cups of a bagged, pre-shredded coleslaw mix. In that case, you'll use five cups of a bagged mix to replace the green and red cabbages and the carrots. You'll still add the red onion, scallions, and parsley on your own, as well as the dressing
- For the mayo, you can use a good-quality grocery store brand, homemade, or my favorite Kewpie (a Japanese brand that’s creamier, tangier, and more umami-fied than American mayo).
- If possible, start with a very small red onion. Trim and peel it, then quarter it from tip to root. Use a chef's knife to cut one of the quarters into very thin slices in this same direction — from tip to root. Cutting in this direction rather than crosswise helps the slices maintain their excellent texture and structure.
- You can make this recipe up to a week in advance and store it (or any leftovers that haven't been out at room temperature for too long) in an airtight container.
Nutrition
Serving: 1 | Calories: 37kcal | Carbohydrates: 9g | Protein: 2g | Sodium: 196mg | Fiber: 3g | Sugar: 4g