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Creamy Southern Coleslaw Recipe with Tangy Apple Cider Vinegar Bite

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A creamy southern coleslaw with a lively tang from apple cider vinegar that balances richness and adds a refreshing bite, perfect for summer cookouts and pairing with grilled meats.

Ingredients

Scale
  • 6 cups finely shredded green cabbage
  • 1 large carrot, peeled and grated
  • 3/4 cup mayonnaise
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon celery seed
  • 3/4 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • Optional: 2 tablespoons chopped green onions
  • Optional: 1 tablespoon finely chopped fresh parsley
  • Optional: 1/2 cup shredded sharp cheddar cheese

Instructions

  1. Rinse the green cabbage and pat dry. Remove any wilted outer leaves. Cut into quarters and slice away the core. Using a mandoline or sharp knife, finely shred the cabbage into thin ribbons (about 6 cups). Peel and grate one large carrot. Chop optional ingredients like green onions or parsley if using. (About 10 minutes)
  2. In a medium bowl, whisk together 3/4 cup mayonnaise, 3 tablespoons apple cider vinegar, 2 tablespoons granulated sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon celery seed, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth and creamy. Taste and adjust seasoning if needed. (About 5 minutes)
  3. Transfer the shredded cabbage and carrot into a large mixing bowl. Pour the dressing over the vegetables. Using a large spoon or spatula, gently fold the dressing into the slaw until evenly coated. Fold in shredded cheese or herbs if using. Avoid smashing the cabbage to keep it crisp. (3-5 minutes)
  4. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, preferably 2-3 hours, to let flavors meld and cabbage soften slightly while remaining crunchy.
  5. Before serving, stir the slaw and adjust salt or pepper if needed. If dressing is too thick, thin with a teaspoon or two of milk or more apple cider vinegar. Serve cold as a side to grilled meats or salads.

Notes

Do not overdress the slaw to keep it crisp. Use good-quality apple cider vinegar for best flavor. Letting the slaw chill for at least 1 hour (preferably 2-3) is crucial for flavor melding and texture. Adjust sugar and vinegar to taste depending on vinegar strength. Optional additions include green onions, parsley, sharp cheddar cheese, or a spicy twist with cayenne pepper or hot sauce. Store in an airtight container in the refrigerator for up to 3 days. Serve cold and do not reheat.

Nutrition

Keywords: southern coleslaw, creamy coleslaw, apple cider vinegar coleslaw, easy coleslaw recipe, summer side dish, barbecue side, tangy coleslaw

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