Southern Coleslaw Recipe

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

Carrots: Adds color and a slight sweetness to the salad.

Mayonnaise: Creates the creamy dressing that binds the salad together.

Apple cider vinegar: Adds a tangy flavor to balance the sweetness and creaminess.

Sugar: Provides a touch of sweetness to the dressing.

Salt: Enhances the overall flavor of the coleslaw.

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

When preparing the cabbage for this Southern coleslaw, make sure to shred it finely. This ensures that the dressing coats each piece evenly, resulting in a more flavorful and cohesive dish. Use a mandoline slicer or a sharp knife to achieve uniform shreds. Additionally, after shredding the cabbage, you can sprinkle a little salt over it and let it sit for about 10 minutes. This will draw out excess moisture, making your coleslaw less watery and more crisp.

• shredded green cabbage - Substitute with shredded red cabbage: Red cabbage provides a similar crunch and slightly different color, adding visual appeal.

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

• shredded carrots - Substitute with shredded zucchini: Zucchini has a similar texture and adds a mild flavor that complements the other ingredients.

• shredded carrots - Substitute with shredded jicama: Jicama provides a crunchy texture and a slightly sweet flavor, similar to carrots.

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

• mayonnaise - Substitute with sour cream: Sour cream provides a similar creamy consistency and tangy taste.

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

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

• sugar - Substitute with honey: Honey provides sweetness with a slight floral note and can be used in a slightly lesser amount.

• sugar - Substitute with maple syrup: Maple syrup adds sweetness with a unique flavor and can be used in a slightly lesser amount.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor and can be used in the same quantity.

• salt - Substitute with kosher salt: Kosher salt has a similar flavor but may need to be adjusted in quantity due to its coarser texture.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without the black specks.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a slightly different flavor profile, so use sparingly.

• 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. Coleslaw is best enjoyed within 3-5 days, as the cabbage and carrots will start to lose their crunch over time.

• If you need to freeze your coleslaw, it's essential to note that the texture may change upon thawing. For optimal results, consider freezing only the shredded cabbage and carrots without the dressing.

• To freeze, place the shredded cabbage and carrots in a freezer-safe bag or container. Remove as much air as possible before sealing to prevent freezer burn.

• Label the container with the date to keep track of its freshness. Frozen cabbage and carrots can last up to 2 months in the freezer.

• When you're ready to enjoy your Southern coleslaw, thaw the cabbage and carrots in the refrigerator overnight. Once thawed, prepare the dressing as per the original recipe and toss to coat.

• For an extra burst of flavor, you can add a splash of apple cider vinegar or a pinch of sugar to the dressing before mixing it with the thawed vegetables.

• Always serve your Southern coleslaw chilled to maintain its refreshing taste and crunchy texture.

• Microwave Method:

  1. Place the Southern Coleslaw in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  3. Heat on medium power for 30-second intervals, stirring in between, until the coleslaw is just warm. Be cautious not to overheat as it can make the cabbage soggy.

• Stovetop Method:

  1. Transfer the Southern Coleslaw to a non-stick skillet.
  2. Heat over low to medium heat, stirring occasionally.
  3. Warm until the coleslaw reaches your desired temperature, ensuring it doesn't get too hot to maintain the crunch of the cabbage and carrots.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the Southern Coleslaw evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, checking occasionally to ensure it warms evenly without getting too hot.

• Room Temperature Method:

  1. Remove the Southern Coleslaw from the refrigerator.
  2. Let it sit at room temperature for about 20-30 minutes.
  3. Stir occasionally to distribute the dressing evenly as it warms up.

• Steam Method:

  1. Place the Southern Coleslaw in a heatproof bowl.
  2. Set up a steamer basket over a pot of simmering water.
  3. Cover and steam for about 5 minutes, just until the coleslaw is warmed through. This method helps retain the crunchiness of the vegetables.

• Mixing bowl: A large bowl used to combine and mix the ingredients together.

• Whisk: A utensil used to blend the dressing ingredients smoothly.

• Knife: Used to shred the cabbage if not using pre-shredded.

• Cutting board: A surface to safely shred the cabbage and carrots.

• Measuring cups: Used to measure the mayonnaise, apple cider vinegar, and shredded carrots accurately.

• Measuring spoons: Used to measure the sugar, salt, and black pepper precisely.

• Refrigerator: Used to chill the coleslaw and allow the flavors to meld.

• Serving bowl: A bowl to present the coleslaw when serving.

Pre-shredded vegetables: Use pre-shredded cabbage and carrots from the store to save time on prep work.

Mix dressing ahead: Prepare the dressing in advance and store it in the fridge. This allows you to quickly toss it with the vegetables when needed.

Use a food processor: If you prefer fresh ingredients, use a food processor to quickly shred the cabbage and carrots.

Batch preparation: Make a large batch of coleslaw and store it in the fridge for up to three days. This way, you have a ready-to-eat side dish.