Southern Style Coleslaw, a quick and easy side dish served up with a lot of Southern dishes, fried chicken, catfish and delicious BBQ. A few simple ingredients, cabbage, carrots and the perfect dressing are all you need.
This recipe brings back memories of my Mother shredding her cabbage and carrots in one of those Stainless Steel Saladmaster Food Processors that was popular in the 60's and 70's. It would take no time, and she would have her Southern Style Coleslaw made and on the table for our meal.
I use my food processor to shred my cabbage and carrots now. I think there is a big difference in the taste of the shredded carrots you buy in the store versus shredding them myself.
I use my food processor to shred my cabbage and carrots now. I think there is a big difference in the taste of the shredded carrots you buy in the store versus shredding them myself.
There are so many recipes and combination to ingredients for coleslaw that you can just about put anything in it, but not at my house. We only like the traditional cabbage, carrots and sweet and tangy dressing in ours.
The dressing is a little tricky. Start with a cup of mayonnaise and add the other ingredients, tasting as you go. This time, I nailed it the first try. It was perfect.
I just love it when I get ready to make coleslaw, and I have a jar of mayonnaise in the refrigerator that has about a cup left in it. You know what I am fixing to say, don't you? I just add the sugar, vinegar and shake it up right there in the mayonnaise jar until it is smooth and creamy, then take a taste and add the salt and pepper. Now you have succeeded in making the perfect Coleslaw Dressing!
Southern Style Coleslaw
Ingredients:
- 1 large head cabbage, shredded
- 2-3 medium carrots, shredded
- 1 cup mayonnaise (or miracle whip)
- 1/4-1/2 cup sugar
- 1/4 cup apple cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
In a large glass bowl, toss together cabbage and carrots; set asisde.
In a glass mason jar, add mayonnaise, sugar, and vinegar. Place the lid on the jar and shake until dressing is smooth and creamy. Taste to see how much salt and pepper to add.
Pour over the cabbage mixture and fold all together until all the cabbage and carrots are completely coated.
Serve immediately or refrigerate until ready to serve, but I recommend letting it hang out in the fridge for at least 2 hours before serving.
Note: Depending on how big your head of cabbage and how big your carrots are will depend on how many times you have to make the dressing. We do not like our coleslaw dry, so mix up one recipe and pour it on and fold all together, and then see if you need to add more.
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Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
