southern slaw recipe
The Best southern slaw recipe
I also appreciate how easy it is to customize. Need something lighter? Swap in extra cabbage and skip the mayo. Want to keep it hearty? Add a little bacon or cheese for extra texture. It’s that kind of adaptable side that makes it a staple at both casual family dinners and bigger gatherings. And let’s be honest, it’s not just about the taste—it’s also a sneaky way to get more veggies into your diet without anyone even noticing. The fiber and vitamins add up, and the crunch keeps things interesting. Plus, it’s got that familiar Southern comfort feel that makes it feel like home, no matter where you are.
Classic Southern Crispy Cabbage Slaw
A tangy, crunchy slaw that’s perfect for picnics, barbecues, or as a side to grilled meats. The crispy texture comes from baking the cabbage until it’s tender and golden.
🥘Ingredients
- 1 large head green cabbage (about 3 lbs)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ cup mayonnaise
- ¼ cup apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 small red onion, finely diced
- 1 jalapeño, seeded and finely diced (optional)
👨🍳Directions
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1
Preheat oven to 400°F. Cut the cabbage in half lengthwise, then remove the core. Thinly slice the cabbage into shreds. -
2
In a large bowl, toss the cabbage shreds with olive oil, salt, and pepper until evenly coated. -
3
Spread the cabbage on a baking sheet in a single layer. Bake for 20–25 minutes, stirring once halfway, until the cabbage is tender and lightly golden. -
4
While the cabbage cooks, whisk together the mayonnaise, vinegar, mustard, and honey in a small bowl. -
5
Add the diced red onion and jalapeño (if using) to the sauce and mix well. Let the sauce sit for 5 minutes to allow flavors to meld. -
6
Once the cabbage is done baking, transfer it to a large mixing bowl. Pour the sauce over the cabbage and toss gently to combine.
🔧Equipment
- Cutting board
- Sharp knife
- Large mixing bowl
- Colander
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, let the slaw sit at room temperature for 30 minutes before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To make it spicier, add a pinch of cayenne pepper to the sauce.
Watch Video Of How Classic Southern Crispy Cabbage Slaw Works
❓ Frequently Asked Questions About Southern Crispy Cabbage Slaw
How do I adjust the sweetness level in this slaw?
You can easily tweak the sweetness by adding more vinegar or reducing the amount of sugar in the dressing. If you prefer a tangier flavor, increase the vinegar to about 1.5 tablespoons. For a sweeter taste, add an extra tablespoon of sugar or a bit more honey. The ratio of vinegar to sugar is flexible—start with the recipe and adjust to your preference.
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Can I use cabbage from my garden instead of store-bought?
Yes, you can use fresh cabbage from your garden, but keep in mind that the texture may vary slightly. If your cabbage is very tight (harder to shred), soak it in cold water for 10 minutes to soften it before shredding. For best results, use a mix of green and red cabbage if available, as the red adds a lovely color contrast.
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What if I don’t have a mandoline slicer for shredding the cabbage?
No problem! A sharp knife works just as well. Cut the cabbage in half lengthwise, then slice it thinly into strips. For even thinner shreds, roll the cabbage half into a tight cylinder and slice it lengthwise into thin strips. If you’re using a red cabbage, you may need to cut it into smaller pieces to achieve a uniform texture.
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How long can I store the slaw in the fridge?
This slaw keeps well in the fridge for about 4 to 5 days. To preserve freshness, store it in an airtight container. If the dressing separates slightly, gently stir it before serving. The cabbage may soften slightly over time, but it will still taste delicious.
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Can I make the dressing ahead of time and add it later?
Yes, you can prepare the dressing separately and mix it with the shredded cabbage just before serving. The dressing can be made up to 2 days ahead and stored in the fridge. To keep the slaw crisp, add the dressing right before eating or refrigerate it for no more than 1 hour before serving.
