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The best Southern Coleslaw recipe that is made with vegan mayo, Paleo mustard, and a little bit of sugar.
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Southern Coleslaw Recipe

Southern Coleslaw is made with thinly sliced red or green cabbage, shredded carrots, and a dressing of mayonnaise, mustard, and a touch of sugar.  No summer picnic or backyard BBQ would be complete without this quick and healthy classic American side dish.

Course Dinner, lunch, Side Dish
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 10 servings
Calories 152 kcal
Author London

Ingredients

  • 1 head of cabbage red or green, about 8 cups
  • 2 large carrots peeled
  • ¾ cup mayonnaise Paleo or vegan if needed
  • 1 ½ Tbsp. Dijon mustard
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. sugar optional
  • ¼ cup sweet onion finely diced
  • ¾ tsp. salt to taste
  • ¼ tsp. black pepper to taste
  • 2 Tbsp. fresh parsley finely chopped

Instructions

  1. Cut and shred cabbage into ⅛-inch thick slices that are about 2 inches long.

  2. Shred carrots by using a large food processor with the grating attachment or a cheese grater.
  3. In a medium-sized bowl whisk together the mayonnaise, mustard, vinegar, sugar, salt, and pepper.
  4. Add shredded cabbage, carrots, onion, and parsley to a large bowl.
  5. Pour dressing over the ingredients. Toss to coat.
  6. Refrigerate for at least an hour or up to overnight before serving. Serve chilled with additional fresh parsley and enjoy!

Recipe Notes

  • Homemade coleslaw will last for up to 3-4 days when stored in the refrigerator in an airtight container.
Nutrition Facts
Southern Coleslaw Recipe
Amount Per Serving
Calories 152 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 305mg13%
Potassium 234mg7%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 5g6%
Protein 2g4%
Vitamin A 3093IU62%
Vitamin C 46mg56%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.