Southern Coleslaw

Southern Coleslaw

      This Southern Coleslaw recipe is not one I can take credit for. I borrowed this simple recipe from someone many years ago, so long ago I can’t remember who. I have enjoyed it so much that anytime I have BBQ and need a Coleslaw I make this one, without question.

Red and Green cabbage Sliced

the go to Southern Coleslaw

      There are many Coleslaw recipes out there and I look forward to exploring more of them through Simple Food Affair. But this Southern Coleslaw recipe seems to go with just about every BBQ I can throw at it. Slightly tangy, sweet and creamy, plus a tiny bite from the Celery Seeds, it has everything you can ask from a Southern Coleslaw.

      This slaw doesn’t have to sit around for long before you can pile it on a Pulled Pork Sandwich. Cut your Cabbage into quarters, remove the core and give it a nice fine slice and into a mixing bowl. Throw everything else on top of the Cabbage, mix and that is all you need to do.

Southern Coleslaw and Dressing

      If you have made yourself hungry while making this Coleslaw you can eat it right away. I do find waiting twenty to thirty minutes gives all the ingredients enough time to have a party with each other. Now you have a creamy Southern Coleslaw ready to drip out the back of Pulled Pork sandwich. Have as a side with a finger licking stack of Ribs or Smoked Brisket with a beautiful bark ring around it.

     

Southern Coleslaw on Pulled Pork

      Check out my BBQ Baked Beans for another great accompaniment to BBQ and Coleslaw. SO now that I have your mouth watering, because i know mine is, get your BBQ or Smoker out, cook up some Ribs and chow down. Don’t forget to to bring the wet naps!

“Almost Everyone is Happy to be a Fool for Barbecue”

Jack Nicholson

Print Recipe

Southern Coleslaw

Prep Time10 mins
Resting Time30 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Servings: 8 Pulled Pork Sandwiches

Ingredients

  • 1/4 Cabbage medium size Cabbage
  • 1/8 Red Cabbage small/medium size cabbage
  • 1 Carrot large

Dressing

  • 1/2 C Mayonaise
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Sugar
  • 2 tsp Celery Seeds
  • S & P to taste

Instructions

  • I find a 1/4 of a Green Cabbage is enough for one BBQ, but if you wanted to make more for the next day go for it. If I use Red cabbage for a splash of color I will usually add half the amount compared to the Green Cabbage. Most of the time I only use Green.
  • Thinly slice the Cabbages and grate the Carrot into your mixing bowl. I prefer a fine grate for the Carrots but use whatever you have.
  • Next add all the remaining ingredients right into the bowl. No need to go adding to your dirty dish pile here, everything right in top of the Cabbage.
  • Mix and, you guessed it, Taste, Taste, Taste. Now this Slaw tastes much better after it has had a little time to rest, 20-30 minutes should do. In a pinch you can go ahead and serve it right away.
  • Serve it as a side at a picnic but as I mentioned before this recipe goes great with BBQ. Get the Ribs and Sauce out or make some delish Pulled Pork and pile on the Southern Slaw!

Notes

      There is no exact science to a good coleslaw, even with the same measurements the taste can change each time. Depending upon the sweetness of the carrots the age of the Cabbage, younger and smaller ones will be more tender and slightly sweeter, your dressing can change.
      My suggestion is to use the dressing measurements as a guideline. If it isn't tart enough add a little more Vinegar. Not sweet enough add a teaspoon more of Sugar. The only hint is to only add a little bit more at a time and taste, taste, taste. You can always add more but it is really hard to subtract.
      That is why you should always make sure the Salt and Pepper shaker lids are on tight 🙂

Filed Under: American, European & Mediterranean, Uncategorized, Vegetable Salads, Vegetables