Just say no to bland store bought coleslaw and hello to this delicious homemade creamy southern coleslaw recipe.
Coleslaw is one of the most underrated BBQ and grilling side dishes, most likely because it is often store bought, poorly made, or is simply lacking in personality.
Here’s a mayonnaise based creamy cole slaw that’s not too sweet and a few little tweaks to make it really special. Hash it and heap it on top of a pulled pork sandwich as they do in Memphis or the Carolinas. It would be a great choice for a West Virginia Slawdog (shown with the recipe). Prepare this simple, yet classic, homemade coleslaw for your next cookout and your guests will certainly notice the difference.
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Creamy southern coleslaw recipe
Simple Creamy Southern Coleslaw Recipe
Ingredients
Method
- Prep. First, read my article on The Science of Slawsome Slaw. Then decide how you want to cut the cabbage, carrot, and onion: Chopped, grated, or hashed. And have at it. I prefer the veg shredded or chopped. Now, you have another choice. You can finish the recipe by making the dressing, and mixing it with the vegetables. Or you can use a technique from the article The Science of Slawsome Slaw that helps prevent the slaw from becoming watery as it sits. To do that, salt the cabbage, carrot, and onion (use 2 tablespoons Morton's coarse kosher salt per pound of cabbage) and let it drain in a strainer or colander for an hour or two, then rinse off the salt and pat dry. If you pre-salt the veg, omit the salt in the dressing. After rinsing the salted veg, you can also hold it in the fridge for a day before mixing in the dressing.
- Dress. Whisk together the dressing in a large bowl. Add the cabbage, carrot, and onion mix. Taste, adjust the seasonings, cover and chill for at least 1 hour before serving if time permits.
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