Southern Coleslaw Recipe

Green cabbage: The base of the coleslaw, providing a crunchy texture and mild flavor.

Carrots: Adds sweetness and vibrant color to the coleslaw.

Mayonnaise: Creates a creamy and rich dressing that binds the ingredients together.

Apple cider vinegar: Adds a tangy flavor that balances the richness of the mayonnaise.

Dijon mustard: Provides a subtle heat and depth of flavor to the dressing.

Sugar: Adds a touch of sweetness to balance the tanginess of the vinegar and mustard.

Salt: Enhances the overall flavor of the coleslaw.

Black pepper: Adds a hint of spice and complexity to the dressing.

When shredding the cabbage, use a mandoline slicer for uniform, thin slices. This ensures that the coleslaw has a consistent texture and allows the dressing to coat each piece evenly. If you don't have a mandoline, a sharp knife will work, but take your time to achieve even slices.

• shredded green cabbage - Substitute with shredded red cabbage: Red cabbage provides a similar crunch and slightly different color, adding visual appeal.

• shredded green cabbage - Substitute with shredded napa cabbage: Napa cabbage has a milder flavor and softer texture, which can be a pleasant variation.

• shredded carrots - Substitute with shredded daikon radish: Daikon radish offers a similar crunch and a slightly peppery flavor.

• shredded carrots - Substitute with shredded jicama: Jicama provides a similar texture with a slightly sweet and nutty flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt adds creaminess with fewer calories and more protein.

• mayonnaise - Substitute with sour cream: Sour cream offers a tangy flavor and creamy texture similar to mayonnaise.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used in the same quantity.

• apple cider vinegar - Substitute with lemon juice: Lemon juice provides acidity and a fresh citrus flavor.

• dijon mustard - Substitute with yellow mustard: Yellow mustard has a milder flavor but can still provide the necessary tang.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar flavor with added texture from the mustard seeds.

• sugar - Substitute with honey: Honey adds sweetness with a slightly different flavor profile and additional moisture.

• sugar - Substitute with maple syrup: Maple syrup provides sweetness with a unique flavor and can be used in the same quantity.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral content.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can be used in the same quantity.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks, which can be preferable for aesthetic reasons.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a slightly different flavor profile, use sparingly.

• Ensure your Southern coleslaw is stored in an airtight container to maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the coldest part of your refrigerator, typically the back, to keep the cabbage and carrots crisp and the dressing flavorful.
• For optimal taste, consume the coleslaw within 3-5 days. The mayonnaise dressing can start to break down the vegetables if stored for too long.
• If you need to freeze the coleslaw, it's best to do so before adding the dressing. Simply place the shredded cabbage and carrots in a freezer-safe bag, removing as much air as possible before sealing.
• Label the bag with the date and contents, then lay it flat in the freezer for easier storage and quicker thawing.
• When ready to serve, thaw the vegetables in the refrigerator overnight. Once thawed, mix with the freshly prepared dressing as per the original recipe.
• Avoid freezing the coleslaw with the dressing already mixed in, as the mayonnaise can separate and become watery upon thawing, affecting the texture and flavor.
• If you have leftover dressed coleslaw that you wish to freeze, consider using a vacuum sealer to remove all air and prevent freezer burn. However, be prepared for a slight change in texture upon thawing.
• To refresh the thawed coleslaw, you can add a bit more mayonnaise, apple cider vinegar, or even a squeeze of lemon juice to revive its creamy and tangy profile.

• Embrace the cold: Unlike many dishes, Southern coleslaw is best enjoyed chilled. Instead of reheating, simply give it a good stir to redistribute the dressing and flavors. This will refresh the cabbage and carrots without compromising their crunch.

• Quick refresh: If you must warm it slightly, place the coleslaw in a microwave-safe dish and heat on low power for 10-15 seconds. This will take the chill off without making the mayonnaise dressing too runny.

• Room temperature: Let the coleslaw sit out at room temperature for about 15-20 minutes before serving. This method allows the flavors to meld together while keeping the vegetables crisp.

• Add fresh ingredients: To revive the coleslaw, mix in a handful of freshly shredded cabbage or carrots. This will add a fresh crunch and make the dish feel newly made.

• Avoid direct heat: Never reheat coleslaw on the stove or in the oven, as this will cause the mayonnaise to separate and the vegetables to become soggy.

• Large mixing bowl: Use this to combine the shredded cabbage and carrots.

• Medium mixing bowl: Use this to whisk together the dressing ingredients.

• Whisk: Essential for blending the mayonnaise, apple cider vinegar, dijon mustard, sugar, salt, and black pepper into a smooth dressing.

• Chef's knife: Ideal for shredding the cabbage and carrots if not using a pre-shredded option.

• Cutting board: Provides a stable surface for shredding the cabbage and carrots.

• Measuring cups: Necessary for accurately measuring the mayonnaise and apple cider vinegar.

• Measuring spoons: Needed for measuring the dijon mustard, sugar, salt, and black pepper.

• Tongs or salad tossers: Useful for tossing the cabbage and carrots with the dressing to ensure even coating.

• Refrigerator: Important for chilling the coleslaw for at least 1 hour before serving to allow the flavors to meld.

Pre-shredded vegetables: Buy pre-shredded cabbage and carrots from the store to save time on preparation.

Make the dressing ahead: Mix the dressing ingredients in advance and store in the refrigerator. This allows you to quickly combine it with the vegetables when needed.

Use a food processor: If you prefer fresh vegetables, use a food processor to shred the cabbage and carrots quickly.

Batch preparation: Prepare a larger batch of coleslaw and store it in the refrigerator. It keeps well for a few days and can be used as a quick side dish.