Southern Coleslaw Recipe
  • 1 cup mayo
  • 1 shredded head cabbage
  • ¼ cup apple cider vinegar
  • ½ cup sugar
  • 1 teaspoon celery seeds
  • 2 teaspoons ground black pepper
  • 2 teaspoons Kosher salt
  1. Start by shredding the large head of a cabbage. You can use an old fashioned box grater or a knife. Keep the shredded cabbage in a bowl or a 2.5-gallon zip-top bag to avoid any mess.
  2. The next step is to mix the dressing. Combine apple cider vinegar, sugar, and mayonnaise in a separate bowl. Season this dressing with black pepper, a little bit of celery seed, and kosher salt. Pour this mixture into the zip-top bag. Close the bag and squeeze out as much air as possible. Then toss the bag vigorously to coat the shredded cabbage with the dressing.
  3. Put the bag in a refrigerator for a minimum of 1 hour. This allows the dressing to pull out the moisture from the shredded cabbage, thus providing enough moisture to make the coleslaw mushy.
  4. You can reduce the moisture from the coleslaw by using tongs to transfer the mixture into a bowl. Otherwise, serve the coleslaw with some hot barbecue and enjoy your meal.
  5. Pro tip: You can prepare the dressing and cabbage way ahead of time. Don't mix them immediately. Wait until you are ready for your meal. Mix them before an hour and keep it in your refrigerator. Keeping the coleslaw in a zip-top bag makes it easy to transport.
Recipe by Country Recipe Book at