Southern Cole Slaw Recipe
This 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.
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Southern Cole Slaw Recipe
Ingredients
- 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
Instructions
- 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.
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I made this recipe for Independence Day. The killer tip was using the 2 gallon ziplock. Made prep and storing easy. I changed up the recipe by adding 1/4 head of purple cabbage and grated carrots. Let it marinate overnight and it was delicious. It is the slaw sauce that makes it. Thanks!
Thanks for the tip Scott. I was just watching this and wondering how to get some color off in this slaw.
I use the bagged slaw mix from Walmart
WALMARTS SLAW IS OK..BUT WHEN YOU GRATE THE CABBAGE,. IT PUTS SWEET JUICES INTO THE SLAW AND MAKES IT SOOOO MUCH BETTER. GROWING UP I NEVER SAW MY MAMMA DO IT ANY OTHER WAY MIGHT SUGGEST ADDING A BIG PINCH OR TWO OF CARAWAY SEED. THEN LET IT REST. AMAZING WITH THE CARAWAY……
Late to the party, but this is a real nice clean slaw that is tasty enough as a side, but lets the bbq shine. In Australia, we add all kinds of junk to our coleslaws: carrot, celery, onion, apples…..and our store mayonnaise is really tangy and sweet already. So I made my own. Great recipe, and the pork came out perfect on my crusty old weber, thanks to you 🙂
I add some cayenne pepper, and a dusting of Killer Hogs Hot BBQ rub to the mix. It really kicks it up.