📝 About This Recipe
Whether you are pulling pork in the Carolinas or serving fried chicken in a Kansas City smokehouse, the right coleslaw is the essential cooling counterpoint to rich, smoky meats. This recipe offers two distinct paths: a rich, velvety Creamy Slaw with a hint of celery seed, and a bright, tangy Carolina-style Vinegar Slaw that cuts through fat like a knife. Both versions utilize a salt-wilting technique to ensure your cabbage stays crunchier for longer without becoming watery.
🥗 Ingredients
The Cabbage Base (Universal)
- 1 large head Green Cabbage (shredded thinly, about 8-10 cups)
- 2 cups Red Cabbage (shredded for color contrast)
- 2 medium Carrots (peeled and grated)
- 1 tablespoon Kosher Salt (for wilting/drawing out moisture)
Option A: Creamy Dressing
- 1 cup Mayonnaise (high-quality, like Duke's or Hellmann's)
- 2 tablespoons Apple Cider Vinegar
- 2 tablespoons Granulated Sugar (adjust to taste)
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Celery Seed (essential for that nostalgic flavor)
- 1/2 teaspoon Black Pepper (freshly cracked)
Option B: Tangy Vinegar Dressing
- 1/2 cup Apple Cider Vinegar
- 1/3 cup Vegetable Oil (or any neutral oil)
- 1/4 cup Sugar
- 1 teaspoon Dry Mustard Powder
- 1/2 teaspoon Red Pepper Flakes (for a subtle Carolina kick)
- 3 stalks Green Onions (thinly sliced)
👨🍳 Instructions
-
1
Shred the green and red cabbage into thin ribbons using a sharp chef's knife or a mandoline. Grate the carrots using the large holes of a box grater.
-
2
Place the shredded cabbage and carrots in a large colander set over a bowl or in the sink. Toss thoroughly with 1 tablespoon of kosher salt.
-
3
Let the vegetables sit for at least 15-20 minutes. This draws out excess water, ensuring your slaw stays crisp and the dressing doesn't become soupy.
-
4
Rinse the cabbage mixture under cold water to remove the excess salt, then pat extremely dry with paper towels or use a salad spinner.
-
5
For the Creamy Dressing: In a medium bowl, whisk together mayonnaise, 2 tbsp cider vinegar, 2 tbsp sugar, Dijon mustard, celery seed, and black pepper until smooth.
-
6
For the Vinegar Dressing: In a small saucepan over medium heat, combine 1/2 cup cider vinegar, oil, 1/4 cup sugar, and mustard powder. Whisk until sugar dissolves, then let cool completely.
-
7
Transfer the dried cabbage and carrots into a large mixing bowl. If making the vinegar version, add the sliced green onions now.
-
8
Pour your chosen dressing over the cabbage mixture. Start with about three-quarters of the dressing, tossing well to coat.
-
9
Evaluate the consistency. If you prefer a wetter slaw, add the remaining dressing. Taste and add a pinch of salt or more pepper if needed.
-
10
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the cabbage to soften slightly.
-
11
Give the slaw one final toss right before serving to redistribute the dressing that may have settled at the bottom.
💡 Chef's Tips
The salt-and-rinse step is the secret to professional slaw; it prevents the dreaded 'pool of water' at the bottom of the bowl. If you like a bit of heat in your creamy slaw, add a dash of hot sauce or a teaspoon of prepared horseradish. For the best texture, slice the cabbage by hand rather than using a food processor, which can make it too mushy. Always chill your serving bowl beforehand to keep the slaw refreshing during outdoor summer barbecues. Leftovers will last 2-3 days, but the vinegar-based version actually improves in flavor on day two.
🍽️ Serving Suggestions
Pile the Creamy Slaw high onto a Pulled Pork Sandwich with extra BBQ sauce. Serve the Vinegar Slaw alongside smoked brisket or fatty ribs to provide a bright, acidic palate cleanser. Pair with a glass of sweet iced tea or a crisp American Lager to balance the tang. Use the vinegar-based slaw as a topping for grilled fish tacos or hot dogs. Serve as a side to classic Southern Fried Chicken or buttermilk biscuits.