Crunchy, sweet, and tangy, what more could you want?
I don’t remember exactly when it happened, but somewhere along the line, coleslaw became one of my favorite side dishes. When I go to restaurants, it’s usually one of my first choices when selecting a side dish. It has this combination of texture and tang that only grew on me as I got older.
There isn’t a huge difference between traditional coleslaw and Southern coleslaw. The ingredients mostly remain the same; lots of cabbage and carrots, and a vinegar-forward dressing to give it that tangy taste. However, with ingredients like buttermilk, this recipe is distinctly Southern, which is part of what I like about it. In addition to being crunchy and tangy, Southern coleslaw is also creamy and sweet. Best of all, it’s still quick and simple to put together, which is why I’ve come to favor Southern coleslaw over other options.
Is Southern Coleslaw Healthy?
With a full head of cabbage being the main ingredient in Southern coleslaw, there is a lot to like about it from a health perspective. Cabbage has a large amount of vitamin C, and consuming it raw is ideal for maximum vitamin C intake. However, there are some other ingredients—most notably the mayonnaise—that increase the amount of fat and sodium in Southern coleslaw. Nevertheless, this side dish is low in calories and carbs, so if you’re worried about the mayonnaise, just use slightly less than the recipe calls for.
Extra! Extra!
I can’t speak highly enough of this Southern coleslaw recipe. However, with coleslaw, it’s always easy to add or substitute ingredients to suit what you’re feeling that day. If you want a little more crunch, pecans or roasted sunflower seeds are good options that also fit the Southern theme. Broccoli stems and strips of red pepper are also good if you want more veggies. I also suggest herbs like parsley, dill, or oregano, and even a little cayenne or sriracha if you like your coleslaw a little spicy.
INGREDIENTS
- 1 head cabbage, finely shredded
- 2 carrots, finely chopped
- 2 tablespoons finely chopped onion
- 1/2 cup mayonnaise
- 1/3 cup white sugar
- 1/4 cup milk
- 1/4 cup buttermilk
- 2 tablespoons lemon juice
- 2 tablespoons distilled white vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
INSTRUCTIONS
Mix
Combine cabbage, carrots, and onion.
Whisk
Prepare dressing and mix until smooth.
Combine
Pour dressing over cabbage mixture, and refrigerate.
Devour!
How to Make Ahead and Store
Since Southern coleslaw is made by combining two sets of ingredients—the veggies and the dressing—it’s possible to prepare them both in advance and then store them separately until you’re almost ready to eat. Keep the coleslaw in the refrigerator inside an airtight container. It should stay good for up to 3 days.
Serving Suggestions
Since Southern coleslaw is just a side dish, you still need a main course to go with it. Almost any dish is fine, although I prefer barbecue with my coleslaw; something like these air fryer BBQ chicken breasts or air fryer BBQ chicken thighs. Southern coleslaw also goes perfectly in brisket sandwiches or pulled pork rolls. Even something like a black bean burger or a chili dog would go great with some Southern coleslaw.
Ingredients
- 1 head cabbage finely shredded
- 2 carrots finely chopped
- 2 tablespoons finely chopped onion
- 1/2 cup mayonnaise
- 1/3 cup white sugar
- 1/4 cup milk
- 1/4 cup buttermilk
- 2 tablespoons lemon juice
- 2 tablespoons distilled white vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- In a large bowl, mix the cabbage, carrots, and onion.
- In a separate bowl, whisk together the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper until smooth.
- Pour the dressing over the cabbage mixture and mix thoroughly.
- Cover the bowl and refrigerate the slaw for at least 2 hours. Mix again before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment