When I was younger, I didn’t like cole slaw. AT.ALL. I’m not sure why — maybe I never had any that was good! But now, I love all kinds of slaw, and always have cabbage on hand. My husband likes the traditional kind of slaw that you get at a seafood or bbq joint, so I thought I’d try this simple Southern slaw and see if it’s what he’s been craving.
- 14 oz bag of coleslaw
- 1/2 cup mayonnaise
- 1 1/2 tbsp lemon juice
- 3 tbsp apple cider vinegar
- 2 tbsp sugar
- 1 pinch celery salt small pinch
- salt for taste I used about 1/2 tsp
- 1/4 tsp pepper
I made half, since it was just for 2 of us, and we prefer the cabbage still crunchy. I always have cabbage in the fridge, and did have a purple one, but no green… So I went with half a bag.
Mix the sauce ingredients in a bowl (mayo through pepper). Pour over the cabbage and mix.
You can eat this right away, or let it sit for up to a few hours to soften the cabbage.
RATING: 3.5 stars
RP Servings: Half of this was 2-3
This wasn’t my favorite slaw, but my husband really liked it. I’d say 3, he said 3.5-4… So we settled at 3.5. However, it would be very easy to tweak this to your liking — I like mine more tangy, and my husband likes it a little more on the sweet side. It’s certainly a great base slaw recipe.
One note – a tiny pinch of celery salt does nothing except give you little dots in the slaw. I’d add a bit more and adjust the salt accordingly, or omit it. I’m not a huge fan of the taste, so I’d omit, but it’s a traditional part of Southern slaw so you might want more.