Hello hello! I am so glad to be back at the computer today with a new coleslaw recipe for ya’ll! We have all been sick in my house for the past week so it feels really good to get back into routine.
Today I want to talk about coleslaw. It’s one of those versatile sides that can be eaten alone or on a sandwich, or my favorite way – mixed in with pulled pork barbecue.
This recipe is actually my dad’s, except that it would never be a recipe at all if it weren’t for me. 😉 That’s because my dad is one of those really good cooks that just wings it and everything always turns out perfect. Ask him how he made this delicious dish and you’ll get a response like, “oh it’s nothing but cabbage and mayonnaise, salt and pepper.” Yet when you try to make it, it tastes nothing like his. This has annoyed me more than once in my life. So last summer, I watched him make the slaw and had him measure everything out while I wrote it down. After adding a couple of my own tweaks I now have a recipe for my favorite slaw ever! Thanks, Dad!
When it comes to coleslaw, some like it sweet and some like it savory. If you’ve tried many varieties of coleslaw in your life you probably know which one you prefer. This one is way on the savory/tangy side, which is my preference. If you love your sweet coleslaw, no problem. You’re just going to need to add more sugar.
Another thing about this coleslaw is that it’s just cabbage. There are no carrots, purple cabbage, or any other veggies. Just a simple recipe with the perfect amount of flavor.
Making my tangy southern coleslaw, like all my recipes, is simple! You can whip this up in all of 5 minutes and it contains just 7 ingredients, most of which you probably have at home right now:
- angel hair cabbage
- white vinegar
- celery seed
To make the slaw, you’re going to use 2 bags of angel hair cabbage (I find this at Food Lion consistently). I prefer the angel hair texture over bigger chunks of cabbage when making coleslaw. When you dump all this cabbage out it is going to seem like a lot. Don’t worry! It will become much more compact once you mix in all the wet ingredients.
The key is to add the ingredients one by one, and mix after each is added. Once you mix everything you will see it is pretty soupy at the bottom. You can mix all that liquid goodness right back in before serving.
This coleslaw can be made the day before and stored covered in the fridge overnight, but if you want to serve it right it away, just let it sit out for about 30 minutes to let the flavors combine a bit.
For the mayonnaise, I am a Duke’s girl all the way. If you don’t do mayo, I would love to know how this tastes with something else like a vegannaise. Tangy Southern Coleslaw is a perfect quick side for those upcoming Labor Day cookouts! Let me know how you like it by tagging your photos #kristensfixins on social media.
Need a dessert for your upcoming cookout? Check out my Pig Pickin’ Cake!
A savory and simple take on the classic side, with just 7 ingredients.
- 2 16 oz bags angel hair cabbage
- 1 tbsp salt
- 3/4 tsp pepper
- 1/4 cup white vinegar
- 1/2 cup mayonnaise
- 1 tbsp sugar (Add more sugar to taste if you prefer a sweeter coleslaw)
- 1/2 tsp celery seeds
Add cabbage to a large bowl.
One by one add the salt, pepper, vinegar, mayonnaise, sugar, and celery seeds (in that order), mixing well after adding each ingredient.
Allow coleslaw to sit for at least 30 minutes before serving. Mix again to combine before serving.