Southern Cole Slaw RecipeThis Southern Style Cole Slaw has been a staple at our BBQ gatherings for as long as I can remember. Whether it’s pilled high on a pulled pork sandwich on the side with BBQ Chicken or Ribs; this traditional Southern side goes with just about anything that comes off the pit. I start with a large head of cabbage and shred it with either a knife or on an old fashioned box grader. To keep the mess to a minimum place the shredded cabbage in a 2.5 gallon zip top bag. For the slaw dressing I combine Mayonnaise, Cider Vinegar, and Sugar in a separate bowl. Season the dressing with salt, black pepper, and a little celery seed and stir. Pour the mixture over the shredded cabbage and close the bag squeezing out as much air as possible. Toss the bag around to coat the slaw with the dressing. Place the bag into the refrigerator for at least an hour. The dressing will pull moisture out of the cabbage, so there will be more liquid in the bag. To serve you can simply pour the Cole Slaw into a dish, or if you want less liquid in the serving bowl use tongs to transfer it from the bag. The cabbage and dressing can be prepared ahead of time. Keep them separate until a few hours before serving, then combine and let it sit. Leaving the slaw in the bag until ready to serve makes it really easy to transport. Print
- 1 head Cabbage shredded
- 1 cups Mayo
- 1/2 cup Sugar
- 1/4 cup Apple Cider Vinegar
- 2 teaspoons Kosher Salt
- 2 teaspoons Ground Black Pepper
- 1 teaspoon Celery Seeds
- Place the shredded cabbage in a 2.5 gallon zip top bag.
- Combine the Mayo, sugar, vinegar, salt, black pepper, and celery seeds in a small bowl.
- Pour the slaw dressing into the bag with the shredded cabbage.
- Mix well and place in the refrigerator for at least 1 hour.
- Remove the Cole Slaw from the bag and place in a serving dish.