Slaw, y’all. I think its a desert island food for me. I mean, who doesn’t want such a tantalizing combination of crunch, tang, creamy, and sweet? I can’t seem to get enough of it! Especially if there’s something grilled or smoked being served with it! This is my go to side if I am whipping up burgers or making pulled pork and it tastes even better the next day. A side dish that can be prepped before hand? I’m SOLD.
Feel free to play around with this! I love these simple classic flavors that bring me back to Texas (take a bite and close your eyes. Now, can’t you feel the heat, smell the brisket, and picture the two stepping?). Magical, how just a few ingredients can make such a delicious bite.
That being said, I sometimes throw in some shredded apples or fennel. Jalapeno is always an option that makes me happy. If you enjoy a sweeter slaw and are not restricting sugar, feel free to add honey or sugar to the dressing. I personally like the sweetness from the carrots. Same goes for the buttermilk option. If you aren’t dairy free, you may prefer buttermilk! Also, if you want to make your life easier, use pre shredded cabbage from a bag! I enjoy options almost as much as I enjoy slaw. If you are chopping your cabbage, cut off the stem on the end, cut the cabbage in half, then quarters, remove the core and then thinly slice each quarter into shreds.
Whatever method you choose of making this, get excited to have your taste buds rejoicing.
Classic Southern Coleslaw (Whole 30)
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Yield: 10-12 1x
- Category: Side Dish
- Cuisine: American
Description
Dairy free-sugar free classic southern coleslaw! A little tang, a little sweet, a whole lotta good.
Ingredients
Slaw
- 2 pound head of green cabbage (about 1 small head)
- 8 oz carrots (about 4 large carrots)
- 2 tablespoons finely chopped white onion
Dressing
- 3/4 cup basic homemade mayonnaise (store bought is fine, but you may need to adjust seasonings at the end)
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon sea salt
- 3/4 teaspoon celery seeds
- 3/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 3 tablespoon fresh lemon juice
- OPTIONAL: 1-2 tablespoons white sugar or honey (not an option for Whole 30)
Instructions
Slaw
- Wash and dry the outer leaves of the cabbage head. Cut off the stem. Cut the head in quarters and remove the core in each quarter. Thinly cut each quarter into shreds.
- Using a box grater, grate the carrots using the largest grate.
- Toss the slaw ingredients together in a large bowl and set aside.
Dressing and finish
- Whisk the dressing ingredients together and pour over the slaw, tossing well.
- Taste for seasoning adjustments (add a little more salt, black pepper, or lemon juice).
- Refrigerate for at least one hour before serving (Stir again before serving). This will keep well in the fridge for 3-4 days! Serve with a slotted spoon.
Notes
Optional: If you prefer a sweeter slaw and are not restricting sugar, feel free to add 1-2 tablespoon honey to dressing.
I love the tang buttermilk gives. If you are not dairy free, reduce the lemon juice to 1 tablespoon and reduce the mayonnaise to 1/2 cup and add 1/4 cup buttermilk.
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