Description
Get ready to savor a taste of the South with this classic Southern coleslaw recipe. Crisp cabbage and carrots come together in a creamy, tangy dressing that’s both sweet and savory.
Ingredients
Units
Scale
- 3 cups green cabbage finely shredded (see notes below)
- 3 cups purple cabbage finely shredded
- 1 cup carrot finely shredded
- 1 cup mayonnaise
- 1/4 cup white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon celery seeds
- salt & pepper to taste
Instructions
- Shred cabbages and carrots and place in a large bowl.
- Mix the dressing in a small bowl.
- Toss everything together to coat the cabbage mixture with the dressing, then chill for at least one hour to allow the flavors to blend.
Notes
You can substitute a 16-ounce bag of coleslaw mix or shredded cabbage if you prefer not to shred your own.
Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. The slaw will become softer as it is stored so it is best enjoyed the same day if possible.
- Prep Time: 10 minutes
- Category: side
- Method: none
- Cuisine: Southern
Nutrition
- Serving Size:
- Calories: 220
- Sugar: 4.8 g
- Sodium: 496 mg
- Fat: 20.7 g
- Carbohydrates: 7.7 g
- Fiber: 2 g
- Protein: 1.3 g
- Cholesterol: 11.6 mg