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Southern Coleslaw

A classic creamy slaw with crisp cabbage and grated carrots tossed in a sweet and tangy dressing. An essential side dish for barbecue and summer gatherings.

15 minEasyServes 8140 cal/serving

AmericanSideNo-CookVegetarianLow CarbGluten-FreeNut-FreeDairy-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

  • 8 cups green cabbage, shredded
  • 1 cup carrots, grated
  • 1 cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 2 tbsp granulated sugar
  • 1/2 tsp celery seeds
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper, ground

Instructions

  1. 1

    In a large bowl, whisk together 1 cup mayonnaise, 3 tbsp apple cider vinegar, 2 tbsp granulated sugar, 1/2 tsp celery seeds, 1/2 tsp fine sea salt, and 1/4 tsp ground black pepper until smooth.

  2. 2

    Add 8 cups shredded green cabbage and 1 cup grated carrots to the bowl with the dressing.

  3. 3

    Toss thoroughly until the cabbage and carrots are evenly coated.

  4. 4

    Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

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Questions

How long does Southern Coleslaw take?

As written, 15 minutes: 15 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 4, 1 hour. That wait sits outside the stated prep and cook times, so plan around it.

Is Southern Coleslaw keto-friendly?

A serving of Southern Coleslaw carries 8 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

Does Southern Coleslaw contain eggs?

Yes: 1 cup mayonnaise. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Southern Coleslaw?

One serving (the recipe makes 8) is about 140 calories, with 1 g protein, 8 g carbohydrate and 12 g fat, plus 2 g fiber and 220 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Southern Coleslaw?

Refrigerate what is left of Southern Coleslaw within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Serve it with

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