Classic Southern-Style Creamy Coleslaw Recipe
This creamy Southern coleslaw recipe combines crunchy cabbage and carrots with a sweet-and-tangy dressing that's hard to resist. It's an easy make-ahead side dish that I've made so many times I know it by heart. It's perfect alongside pulled pork, barbecue ribs, and every summer cookout spread.
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Servings: 8
Equipment
- chef's knife
- vegetable peeler
- dry measuring cups
- measuring spoons
- large bowl
- small bowl
- whisk
- box grater
Ingredients
- 1 (2-pound) head green cabbage
- 3 large carrots, peeled
- 1 cup mayonnaise
- 6 tablespoon granulated sugar
- 1½ tablespoon white vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Halve and core the cabbage. Cut into large pieces. Finely chop the cabbage, and place in a large bowl.
- Grate the carrots on a box grater, and add to a large bowl with the cabbage.
- Whisk together the mayonnaise, sugar, vinegar, salt, and pepper in a small bowl.
- Pour the dressing over the cabbage mixture and toss to coat.
- Refrigerate for at least 1 hour to allow the cabbage to soften. Season with salt and pepper to taste.