Sunday, March 29, 2009

Basic Creamy Coleslaw

A basic cabbage coleslaw with a creamy vinegar and mayonnaise base.
A basic cabbage coleslaw with a creamy vinegar and mayonnaise base.

Basic Creamy Coleslaw

Of 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:
  • 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
For the Slaw:
  • 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.


NOTE: You do not need to request access to print! Access is for editing purposes only.
Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Pineapple Buttermilk Coleslaw
Carolina Style Crockpot BBQ Pork
Southern Style Dry Rub Grilled Pork Ribs
Southern Style Brown Sugar Baked Beans

Posted by on March 29, 2009
Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
Bookmark and Share
Related Posts with Thumbnails