Just say no to bland store bought coleslaw and hello to this delicious homemade 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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Simple Creamy Southern Coleslaw Recipe
Makes:
Takes:
Ingredients
Slaw
- 1 pound green cabbage (about half a medium cabbage)
- 1 large carrot, peeled
- ½ small white onion
- 2 tablespoons Morton Coarse Kosher Salt
Dressing
- 1 tablespoon distilled vinegar
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon white sugar
- ¼ teaspoon ground black pepper
- ½ teaspoon celery seeds (not celery salt)
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
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 this recipe shredded or chopped.
- Salt. In a large strainer or colander, mix the cabbage, carrot, and onion with the salt and put it in the sink or over a bowl for an hour. The salt will draw out a lot of water that will otherwise dilute the dressing. Then rinse the mix with cold water to get rid of excess salt and pat dry. You can now hold it in the fridge for a day if you want.
- Dress. Whisk together the dressing in a large bowl. Add the cabbage, carrot, and onion mix. Taste, adjust seasonings, cover and chill for at least 1 hour if possible before serving.
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