Southern Style Slaw Recipe – The Creamy, Tangy Side Dish Everyone’s Talking About!
A cool, creamy, and tangy coleslaw that’s a Southern staple — made with crunchy cabbage, sweet carrots, and a zippy dressing of mayo, vinegar, and mustard. It’s the side dish that steals the show.
Equipment
- Large mixing bowl
- Whisk
- Sharp knife or mandoline
- Measuring cups and spoons
- Spatula
Ingredients
- 4 cups shredded cabbage (green or mixed)
- 1 carrot, shredded
- ½ onion, finely chopped
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp sugar
- Salt and black pepper, to taste
Instructions
- In a large bowl, toss together the shredded cabbage, carrot, and onion.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth.
- Pour dressing over the cabbage mixture and toss until evenly coated.
- Taste and adjust seasoning — add more vinegar or sugar to taste if needed.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Give the slaw a final toss before serving and garnish with extra black pepper if desired.
Notes
Let the slaw chill for at least an hour before serving — this helps the flavors meld and softens the cabbage just enough. You can use bagged coleslaw mix to save time, but fresh cabbage gives unbeatable crunch.