Southern Style Coleslaw
Creamy, tangy southern style coleslaw made with shredded cabbage, carrots, mayonnaise, apple cider vinegar, and AP Seasoning. This easy side dish comes together in under 10 minutes and pairs perfectly with fried chicken, BBQ, and sandwiches.
Servings: 6 servings
Ingredients
- 2 cups shredded green cabbage about half a small head
- ½ cup shredded carrots about 1 medium carrot
- 2 tablespoons mayonnaise full-fat recommended
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar or honey
- ½ teaspoon AP Seasoning
- Salt and pepper to taste
Instructions
- Shred the green cabbage into thin strips using a sharp knife or mandoline. Shred the carrots using a box grater. Place both in a large mixing bowl.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, AP Seasoning, salt, and pepper until smooth.
- Pour the dressing over the shredded vegetables and toss until everything is evenly coated.
- Cover and refrigerate for at least 15 minutes before serving to let the flavors meld. Give it a final toss and taste for seasoning before plating.
Notes
This coleslaw can be made up to 24 hours ahead — the flavors actually improve as it rests in the fridge.
If the slaw gets watery after sitting, simply drain off the excess liquid before serving.
For a spicier version, add a teaspoon of cayenne pepper or a tablespoon of hot sauce to the dressing.
Nutrition
Calories: 52kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 85mg | Fiber: 1g | Sugar: 3g
