In my own kitchen, this coleslaw has become more than just a recipe; it’s a canvas for memories and experimentations. Over the years, I’ve tweaked the traditional recipe here and there, adding a splash more lemon juice for zest or substituting honey for sugar when I’m feeling adventurous. These little variations keep the tradition alive but with a personal twist that makes each bite a bit of a surprise.
This version of Southern coleslaw I’m sharing today stays true to its roots with crisp cabbage, sweet carrots, and a dressing that’s irresistibly creamy and smooth. The magic happens in the melding of mayonnaise, a touch of sugar, both milk and buttermilk for extra richness, and a dash of lemon juice and vinegar for that essential zing. The result? A side dish that’s as versatile as it is delightful, able to stand up to the boldest flavors.
Making this coleslaw is a breeze, but remember, patience is key. Allowing it to chill for at least two hours lets the flavors meld beautifully, making each forkful perfectly balanced. It’s the kind of dish that invites you back for just one more bite, again and again. So, whether you’re a seasoned coleslaw aficionado or a curious newcomer ready to dive into Southern cuisine, this recipe promises not to disappoint. Let’s get into the kitchen and start mixing!
How to Make Southern Coleslaw
You will need:
- 1 head cabbage, finely shredded
- 2 carrots, finely chopped
- 2 tablespoons finely chopped onion
- 1/2 cup mayonnaise
- 1/3 cup white sugar
- 1/4 cup milk
- 1/4 cup buttermilk
- 2 tablespoons lemon juice
- 2 tablespoons distilled white vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions:
Gather all the ingredients.
In a separate bowl, whisk together the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper until smooth and the sugar has dissolved.
In a large salad bowl, mix the shredded cabbage, chopped carrots, and chopped onion.
Pour the dressing over the cabbage mixture and mix thoroughly to combine.
Cover the bowl and refrigerate the slaw for at least 2 hours, the longer the better. Mix again before serving.
FAQs:
Can I make Southern Coleslaw ahead of time?
Yes, you can prepare Southern Coleslaw ahead of time. In fact, allowing it to chill for more than two hours can improve its taste as the flavors meld together. It’s an ideal dish for preparing a day in advance, ensuring it’s flavorful and ready for your meal or event.
Is there a dairy-free alternative for the dressing in Southern Coleslaw?
To make a dairy-free version of the Southern Coleslaw dressing, you can substitute the milk and buttermilk with a dairy-free milk alternative like almond milk or soy milk. Also, ensure your mayonnaise is dairy-free. This substitution will help you maintain a creamy texture while accommodating dietary restrictions.
What are the nutritional benefits of eating Southern Coleslaw?
Southern Coleslaw is not only tasty but also offers nutritional benefits. Cabbage and carrots are rich in vitamins and fiber. The dish is relatively low in calories, providing about 184 kcal per serving, making it a healthy addition to any meal, especially when served as a side dish.
Southern Coleslaw
Ingredients
- 1 head cabbage finely shredded
- 2 carrots finely chopped
- 2 tablespoons finely chopped onion
- 1/2 cup mayonnaise
- 1/3 cup white sugar
- 1/4 cup milk
- 1/4 cup buttermilk
- 2 tablespoons lemon juice
- 2 tablespoons distilled white vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- First, gather all the ingredients.
- In a separate bowl, whisk together the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper until the mixture is smooth and the sugar has dissolved.
- In a large salad bowl, combine the shredded cabbage, chopped carrots, and onion.
- Pour the dressing over the cabbage mixture and mix thoroughly until everything is well coated.
- Cover the bowl and refrigerate the slaw for at least 2 hours (the longer, the better). Mix again before serving.
