Creamy Coleslaw Recipe
Classic southern style Creamy Coleslaw great served as a side dish or piled on BBQ sandwiches and grilled hot dogs.
Servings: 12
Calories: 166kcal
Ingredients
- 1 medium head of cabbage, shredded
- 2 teaspoons salt
- ½ cup shredded carrots
- 1 tablespoon shredded sweet onion
- ¼ cup granulated sugar
- ¼ cup white vinegar
- 1 cups mayonnaise
- ½ teaspoon fresh ground black pepper
- ½ teaspoon celery seed, plus more for garnish
Instructions
- Shred the cabbage on a large box grater. Chop or finely slice any remaining cabbage pieces or large leaves. Mix the cabbage and salt together. Place the cabbage in a colander set over a large bowl. Cover the cabbage with plastic wrap then place a couple of heavy salad plates or small skillet on top to compress. Place the colander and bowl in the refrigerator and rest for at least 1 to 4 hours to drain. Once drained, pat the cabbage dry using paper towels and pour into a large serving bowl. Discard the drained cabbage water.
- In a small bowl combine the remaining ingredients from carrots through the celery seed. Whisk until blended. Pour the mayonnaise mixture over the shredded cabbage and fold together until blended. Refrigerate for several hours or overnight before serving. Check seasoning and adjust if needed. Stir well before serving.
Notes
- Refrigerate leftovers sealed in an airtight container. Stir well before serving.
- Slaw will keep for 3 to 4 days.
- We recommend a good quality mayonnaise like Hellman's or Blue Plate. The thinner the mayonnaise, the soupier the slaw will be. It will still taste fine and should be served using a slotted spoon.
Nutrition
Calories: 166kcal | Carbohydrates: 9g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 524mg | Potassium: 152mg | Fiber: 2g | Sugar: 7g | Vitamin A: 978IU | Vitamin C: 28mg | Calcium: 35mg | Iron: 1mg