Southern Coleslaw Recipe with Mayonnaise
This creamy Southern coleslaw recipe is sweet, tangy, and made with simple pantry ingredients. The perfect make-ahead side for BBQ, get the recipe!
Servings: 8
Calories: 325kcal
Equipment
- 1 sharp knife
- 1 cutting board
- 1 large mixing bowl
- 1 large spoon or spatula
Ingredients
- 8 cups shredded cabbage
- ½ cup shredded carrots
- 1 ½ cups mayonnaise or Miracle Whip
- 3 tablespoons white vinegar
- 2 tablespoons granulated sugar
- 2 teaspoons granulated sugar
- 2 tablespoons whole milk
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Begin the recipe by preparing the cabbage first. You'll need to clean, remove the core, and shred a head of cabbage.
- This can be done using a sharp knife and cutting board and finely slicing the cabbage, then separating the slices into shreds. This could also be done using a mandoline or food processor.
- Add the 8 cups shredded cabbage to a large bowl. Next clean and shred the ½ cup carrots and add them to the same bowl along with the cabbage.
- In a small bowl, whisk together the 1 ½ cups mayo, 3 tablespoons white vinegar, 2 tablespoons + 2 teaspoons granulated sugar, 2 tablespoons whole milk, ½ teaspoon salt, and ½ teaspoon ground black pepper until combined.
- Add the creamy dressing to the large mixing bowl with the cabbage and carrots. Gently stir to combine. Give it a taste and make adjustments as needed.
- Place it into the refrigerator and allow it to chill for at least 30 minutes. Remove it from the refrigerator, give it a stir, and serve. Enjoy!
Video
Nutrition
Calories: 325kcal | Carbohydrates: 9g | Protein: 2g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 432mg | Potassium: 161mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1439IU | Vitamin C: 26mg | Calcium: 40mg | Iron: 0.5mg
