Homemade Southern Coleslaw Recipe
A creamy, easy Homemade Coleslaw Recipe that sticks to its Southern roots is super quick to make. Shredded cabbage and carrots are tossed with the best mayo and mustard dressing to create a low-carb side dish.
Servings: 10 servings
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
- Cut and shred cabbage into ⅛-inch thick slices that are about 2 inches long.
- Shred carrots by using a large food processor with the grating attachment or a cheese grater.
- In a medium-sized bowl whisk together the mayonnaise, mustard, vinegar, sugar, salt, and pepper.
- Add shredded cabbage, carrots, onion, and parsley to a large bowl.
- Pour dressing over the ingredients. Toss to coat.
- Refrigerate for at least an hour or up to overnight before serving. Serve chilled with additional fresh parsley and enjoy!
Notes
Prep-Ahead and Storage
- To Prep-Ahead: You can make this creamy coleslaw completely ahead of time. For the best texture, prepare the coleslaw no less than two hours and no more than eight hours before serving. If you want to meal prep it further in advance you can always make the dressing, shred the vegetables, and store them separately.
- To Store: Homemade coleslaw will last for up to three to four days when stored in the refrigerator in an airtight container. After about one to two days the cabbage will get softer and the dressing will get runnier. While the texture won't be as great, the flavor will still be there.
- To Freeze: This is not recommended as the dressing will separate and the texture will change.
Nutrition
Calories: 152kcal | Carbohydrates: 9g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 305mg | Potassium: 234mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3093IU | Vitamin C: 46mg | Calcium: 43mg | Iron: 1mg
