Southern Coleslaw Recipe

Green cabbage: The main ingredient, providing the crunchy base for the coleslaw.

Carrots: Adds sweetness and color to the coleslaw.

Mayonnaise: Creates the creamy texture of the dressing.

Apple cider vinegar: Adds tanginess and balances the sweetness.

Sugar: Sweetens the dressing and balances the vinegar.

Salt: Enhances the overall flavor.

Black pepper: Adds a hint of spice and depth to the dressing.

When shredding the cabbage, use a mandoline slicer or a sharp knife to achieve thin, even slices. This ensures that the coleslaw has a consistent texture and allows the dressing to coat each piece thoroughly. For the carrots, a box grater or a food processor with a shredding attachment can save time and effort.

• shredded green cabbage - Substitute with shredded red cabbage: Red cabbage provides a similar crunch and slightly different flavor, adding a vibrant color to the coleslaw.

• shredded green cabbage - Substitute with shredded Brussels sprouts: Brussels sprouts offer a similar texture and a slightly nuttier flavor.

• shredded carrots - Substitute with shredded radishes: Radishes add a peppery bite and a similar crunch to the coleslaw.

• shredded carrots - Substitute with shredded jicama: Jicama provides a mild sweetness and a crisp texture, similar to carrots.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a tangy flavor and creamy texture while being lower in fat.

• mayonnaise - Substitute with sour cream: Sour cream provides a similar creamy texture with a tangy flavor.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used in the same quantity.

• apple cider vinegar - Substitute with lemon juice: Lemon juice provides a similar acidity and a fresh citrus flavor.

• sugar - Substitute with honey: Honey adds sweetness with a slightly different flavor profile and is a natural sweetener.

• sugar - Substitute with maple syrup: Maple syrup offers a unique sweetness and depth of flavor.

• salt - Substitute with sea salt: Sea salt provides the same salty flavor with a slightly different mineral content.

• salt - Substitute with kosher salt: Kosher salt has a similar flavor but with larger, coarser grains.

• black pepper - Substitute with white pepper: White pepper offers a similar heat without the black specks, providing a smoother appearance.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick and can be used in smaller quantities for heat.

• To store your Southern coleslaw, transfer it to an airtight container. This will help maintain its crispness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. Your coleslaw will stay fresh for up to 3-5 days. The cabbage and carrots will continue to absorb the flavors of the dressing, making it even more delicious over time.
• If you need to freeze the coleslaw, be aware that the texture may change. The cabbage and carrots might become softer once thawed. However, if you still wish to proceed, follow these steps:
  • Before freezing, ensure the coleslaw is well-coated with the dressing. This will help preserve the flavors.
  • Place the coleslaw in a freezer-safe, airtight container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
  • Label the container or bag with the date. This will help you keep track of how long it has been stored.
  • When ready to use, thaw the coleslaw in the refrigerator overnight. Give it a good stir before serving to redistribute the dressing.
• For best results, consume the frozen coleslaw within 1-2 months. This will ensure that it retains most of its flavor and texture.

• While Southern coleslaw is typically served cold, if you prefer it warm, you can gently reheat it using the following methods:

  1. Stovetop Method:

     • Place the coleslaw in a large skillet over low heat.
     • Stir occasionally to ensure even heating.
     • Heat for about 5-7 minutes or until it reaches your desired temperature. Be cautious not to overheat as the mayonnaise can separate.

  2. Microwave Method:

     • Transfer the coleslaw to a microwave-safe dish.
     • Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
     • Heat on medium power for 1-2 minutes, stirring halfway through.
     • Check the temperature and continue heating in 30-second intervals if needed.

  3. Oven Method:

     • Preheat your oven to 300°F (150°C).
     • Spread the coleslaw evenly in an oven-safe dish.
     • Cover with aluminum foil to prevent drying out.
     • Bake for about 10-15 minutes, stirring halfway through to ensure even heating.

  4. Double Boiler Method:

     • Fill the bottom part of a double boiler with water and bring it to a simmer.
     • Place the coleslaw in the top part of the double boiler.
     • Stir occasionally and heat until warm, about 10 minutes.

• Remember, reheating Southern coleslaw is unconventional, and it may alter the texture and flavor. Enjoy it cold for the best experience!

• Large mixing bowl: A spacious bowl to combine and mix all the ingredients thoroughly.

• Whisk: A utensil used to blend the mayonnaise, apple cider vinegar, sugar, salt, and black pepper into a smooth dressing.

• Chef's knife: A sharp knife for shredding the cabbage and carrots finely.

• Cutting board: A sturdy surface to safely chop and shred the vegetables.

• Measuring cups: Tools to accurately measure the mayonnaise.

• Measuring spoons: Tools to measure the apple cider vinegar, sugar, salt, and black pepper precisely.

• Vegetable peeler: A tool to peel the carrots before shredding them.

• Grater: A device to shred the carrots into fine pieces.

• Plastic wrap: Used to cover the bowl and refrigerate the coleslaw, allowing the flavors to meld.

• Refrigerator: An appliance to chill the coleslaw for at least an hour before serving.

Use pre-shredded vegetables: Save time by using pre-shredded cabbage and carrots from the store.

Make the dressing ahead: Prepare the dressing in advance and store it in the fridge.

Mix in a large bag: Combine all ingredients in a large resealable bag for easy mixing and cleanup.

Use a food processor: Shred the cabbage and carrots quickly with a food processor.

Batch prep: Double the recipe and store extra coleslaw for future meals.