Southern-Style Slaw
Make the best Southern-Style Slaw with crisp cabbage, creamy dressing, and tangy flavor. Perfect for cookouts, burgers, and barbecue.
Servings: 4 servings
Equipment
- box grater (large holes)
- colander
- large bowl
- mixing bowl (medium)
- plastic wrap or airtight container
Ingredients
- 2½ cups green cabbage grated
- 2 tablespoons granulated sugar
- 1½ teaspoons salt
- ¼ cup onion finely grated
- 2½ teaspoons apple cider vinegar
- ground black pepper to taste
- ⅓ cup mayonnaise or up to ½ cup as needed
Instructions
- Place the grated cabbage, granulated sugar, and salt in a colander. Toss gently to combine.2½ cups green cabbage, 2 tablespoons granulated sugar, 1½ teaspoons salt
- Set the colander over a bowl to catch the liquid. Refrigerate for 1 hour.
- Firmly press the cabbage against the colander to remove as much remaining liquid as possible.
- Transfer the cabbage to a medium bowl.
- Stir in the grated onion, apple cider vinegar, and black pepper.¼ cup onion, 2½ teaspoons apple cider vinegar, ground black pepper
- Add the mayonnaise and stir until the cabbage is lightly and evenly coated. Add additional mayonnaise, if needed, until the desired consistency is reached.⅓ cup mayonnaise
- Cover and refrigerate for at least 1 hour before serving.
- Stir well before serving.
Notes
🥡 Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Stir before serving if any liquid collects in the bottom of the bowl.
♨️ Reheating
- This recipe is served cold and should not be reheated.
❄️ Freezing
- Freezing is not recommended.
- The mayonnaise dressing separates after thawing, and the cabbage loses its crisp texture.
💡 Tips for Best Results
- Use the large holes of a box grater for the classic texture.
- Don't skip salting the cabbage. It helps prevent watery slaw.
- Press out as much liquid as possible before adding the dressing.
- Add the mayonnaise gradually until the cabbage is lightly coated.
- Chill for at least one hour before serving so the flavors have time to develop.
- Stir again just before serving.
🍳 Alternate Cooking Methods
- None recommended. This is a no-cook recipe.
♻️ Leftovers
- Serve on pulled pork sandwiches.
- Top burgers or hot dogs.
- Add to fish tacos.
- Spoon onto barbecue sandwiches.
- Use as a topping for baked potatoes.
📝 Notes
- Freshly grated cabbage produces the best flavor and texture.
- Depending on the cabbage's moisture, you may need slightly more or less mayonnaise.
- The slaw tastes even better after chilling for several hours.
Nutrition
Calories: 166kcal | Carbohydrates: 10g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 999mg | Potassium: 95mg | Fiber: 1g | Sugar: 8g | Vitamin A: 55IU | Vitamin C: 17mg | Calcium: 22mg | Iron: 0.3mg
