Go Back
Southern Creamy Coleslaw

Southern Creamy Coleslaw

Classic Southern Coleslaw is a mayonnaise-based cabbage salad
Print Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Chill time 30 minutes
Total Time 50 minutes
Servings: 2
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1½ Cup Cabbage, white, purple, or a blend Remove outer leaves, rinse well, and remove that tough core. If making a side dish salad, rough chop or shred cabbage if making coleslaw as a condiment.
  • ½ Carrot Rinse, peel, and grate.
  • ½ Green Bell Pepper Rinse and dice as small as you like.
  • ½ Cup Mayonnaise, Low-fat Duke's is preferred 'round here. Can be substituted for vegan mayonnaise or low-fat plain yogurt.
  • 2 Teaspoon Honey
  • 1 Teaspoon Vinegar of choice Rice wine vinegar is smooth and mild, white wine vinegar, distilled white vinegar, or apple cider vinegar
  • ⅛ Teaspoon Salt
  • ⅛ Teaspoon Black or white pepper
  • ¼ Small Onion, white or Vidalia

Method
 

  1. Use a spatula to combine all ingredients except the vegetables to make the dressing. Stir until the honey is blended with mayonnaise.
  2. Toss in the four vegetables and lightly fold together until they are covered in dressing. Cover, refrigerate at least 30 minutes before serving.
    3. Refrigerate coleslaw 30 minutes to 1 hour before serving to allow the cabbage to soften and flavors to marry.
    Use within 2 days.