Basic Creamy ColeslawOf course most everybody has a coleslaw recipe they love. I happen to like a variety of them, so I'm not really loyal to any one. This coleslaw is loosely based on LuLu's in Gulf Shores, Alabama, but I added in bread and butter pickles because I liked the extra contrast they provide beyond the usual vinegar and sugar. If you happen to have some - or want to make some up - Fire 'n Ice pickles would be fantastic too.
Some people prefer their coleslaw dry, others more on the wet side. I generally swing to the juicy side! Chop the cabbage to the texture you prefer, a chunky chop, or a fine shred, and of course, adjust the ingredients up or down to accommodate your own taste.
Here's how to make it.
Recipe: Basic Creamy Coleslaw©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 1 hour | Yield: About 4 to 6 servings
For the Dressing:
For the Slaw:
- 1 cup of mayonnaise
- 3 tablespoons of granulated sugar
- 1 tablespoon of apple cider vinegar
- Large pinch of kosher salt
- 1/4 teaspoon of freshly cracked black pepper, or to taste
- 2 heaping teaspoons of prepared horseradish
- 1 teaspoon celery seed
- 1/4 to 1/2 cup bread and butter pickle juice
- 1/2 of a large head of green cabbage, chopped coarsely or shredded
- 1/2 cup of grated carrot
- 1/2 of a 16 ounce jar of bread and butter pickles, or Fire 'n Ice pickles, chopped
- 1/4 of an onion, grated
In a large mixing bowl, whisk together the mayonnaise and sugar until well blended. Add the vinegar, salt, pepper, horseradish, celery seed and pickle juice; whisk together. Set aside.
Remove the outer leaves of the cabbage, cut it in half and remove the core. Bag and store one half. Coarsely chop or shred the remaining half and place on top of the dressing. Add the shredded carrots and chopped pickles; grate in the onion. Toss until the dressing is well mixed in and all of the cabbage is covered. Refrigerate for 1 hour or longer, tossing occasionally.
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©Deep South Dish
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