Southern style coleslaw is one of my favorite ways to make this famous salad. It is incredibly delightful to combine the crunch of the slaw with the creamy, sour flavor of the dressing. Over the years, I’ve used this recipe as a side dish for most of my favorite barbecues, and the results are always amazing. In fact, my guests never seem to get enough.
This southern style recipe is a family recipe that has been passed down for many generations. I remember enjoying the tasty, and tangy side during Thanksgiving at my grandma’s.
Today, I’ll share how I make this coleslaw with a little twist I learned in cooking class. Fortunately, this southern coleslaw recipe is quick and easy to make. So without further ado, let’s get started.
Here’s what you’ll need to make this delicious southern coleslaw:
Instead of using packaged coleslaw mix, I recommend chopping the cabbage and carrots yourself. Your coleslaw will taste so much better if you use fresh veggies. First, quarter the green and red cabbages, then slice them thinly.
Alternatively, you can use a mandoline or a food processor with a shredding function. When you’re done shredding the cabbages, grate the carrots and set them aside.
Get another bowl for your dressing and add the mayonnaise, apple cider vinegar, yellow mustard, salt, sugar, black pepper, and lemon juice. Next, mix these ingredients thoroughly to make the dressing.
The dressing should taste creamy, fresh, and tangy. Add a little extra apple cider vinegar if the coleslaw dressing seems too thick.
Lastly, mix your shredded cabbage and carrots and pour the dressing into the large mixing bowl. Ensure you stir thoroughly so the dressing properly coats the vegetables. The homemade coleslaw can be consumed shortly after preparation, but you can store it in the refrigerator for up to three days.
Cole slaw is typically eaten as a side dish with fried fish and barbecued meats. Personally, I love my southern style coleslaw with fish tacos, pulled barbecue chicken or brisket, barbecue chicken sliders, and sandwiches.
This coleslaw also tastes amazing with pulled pork. The way you serve pulled pork will never be the same after trying this slaw. Another entertaining way to eat this coleslaw is with some BBQ chicken nachos and grilled chicken. Yum!
One thing I love about this recipe is that I can prepare the coleslaw dressing a day or two before I use it. Simply keep it in an airtight container and store it in the fridge. I recommend using the dressing within 3 days.
You can also store the sweet coleslaw in an airtight container for up to five days. Bear in mind that the cabbage may become more watery the longer it sits, so eat it soon.
Coleslaw may become watery after a few days because the water in the vegetables can leak into the salad. To reduce the possibility of water slaw, I advise shredding, salting, and allowing the cabbage to wilt. After that, dry them off in a salad spinner.
You won’t have to worry about your salad being soggy and watery because the cabbage will lose most of its water, allowing you to enjoy fresh and tasty slaw for longer.
Though technically possible, freezing coleslaw doesn’t work well, especially if the dressing is made of mayonnaise or dairy.
Why? Because the dressing will separate from the veggies, and the vegetables will also soften. Additionally, there will be too much water in the storage container after defrosting.
So, it’s always a better choice to refrigerate your dairy coleslaw since it will freeze poorly. However, if you use a vinegar-based dressing, you could freeze your coleslaw, provided you don’t mind having mushy vegetables and extra water in the container.
Make sure the salad is properly wrapped when frozen and stored in an airtight container. When it’s time to defrost, leave it in the refrigerator overnight and eat the thawed coleslaw the next day.
While you can make this recipe without sugar, I wouldn’t recommend it. The sugar balances the recipe’s acidity, saltiness, and sweetness. Moreover, even though this recipe contains a fair quantity of sugar, it tastes more acidic than sweet, so imagine it without sugar altogether.
There really is no difference between the two. Both coleslaw and cabbage slaw refer to side dishes made of shredded cabbage and other shredded or finely cut vegetables. While the other ingredients may vary, cabbage remains the only consistent ingredient in a coleslaw mix.
The name “coleslaw” is an English translation for koolsla, which is a Dutch word for cabbage salad. In the late 18th century, Dutch settlers brought this tasty side dish to New York City.
Fast forward several centuries and slaw is now regarded as one of the nation’s favorite side dishes. It tastes fantastic when paired with most dishes.
Yes, eating old Southern coleslaw can lead to illness. Coleslaw is perishable and spoils quicker than you might expect, especially if you don’t store it properly. Sometimes, illness-causing bacteria can grow in the salad even when there are no visible signs of storage.
So, even if the coleslaw still appears to be good, it is always safer to throw it away if it has been kept longer than the advised 5-day storage date.
There you have it! The most delicious southern style recipe you’ll find on the internet. Serve with your preferred barbecue dish or enjoy with pulled pork sandwiches. Luckily, this mouthwatering southern coleslaw goes great with anything you’re grilling or smoking. So, buy the ingredients at a store near you and enjoy the creamy freshness of this recipe.
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