Southern-style coleslaw is the perfect side dish to serve with barbecue such as pulled pork or pastured ribs. It also works well with just about any type of sandwich or casual meal.
While buying coleslaw at the store deli might be tempting due to the convenience, it’s best to make it yourself if possible because commercial versions contain large amounts of (usually GMO) sugar and mayonnaise loaded with unhealthy fats and other additives.
I have purple cabbage growing in my Fall garden this season, so I look forward to making this in a few weeks using homegrown cabbage too!
If you have a food processor, making homemade coleslaw is a snap because you can chop and shred the veggies in just a few minutes. Even if you prefer to hand chop like I do, the process only takes about 10 minutes. I recommend using homemade mayo for the most nutritional value.
However, in a pinch, this mayo brand is acceptable.
Try your hand at making your own coleslaw next time you plan a backyard cookout and be sure to let me know what you think!
Southern Style Coleslaw
Easy Southern style recipe for homemade coleslaw using just a few simple ingredients and dressing using healthy fats.
Ingredients
- 1/2 head green or purple cabbage thinly sliced or shredded
- 2 medium carrots shredded
- 1/4 cup finely chopped onion optional
- 3/4 cup healthy mayonnaise homemade is best!
- 1/3 cup creme fraiche
- 1-2 tsp coconut sugar optional
- 2 tsp raw apple cider vinegar
- sea salt to taste
- freshly ground pepper to taste
Instructions
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Mix the shredded cabbage, carrots and optional onions together in a large bowl.
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In a separate mixing bowl, stir the mayo, creme fraiche, optional coconut sugar and apple cider vinegar until well blended.
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Just before serving toss the dressing with the slaw. Add sea salt and freshly ground pepper to taste.
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Alternatively, blend the dressing with the vegetables an hour or so ahead of the meal and chill in the fridge until ready to serve.
Recipe Notes
The exact amount of dressing that appeals to you will depend on the amount of cabbage you have, how much dressing you like, and personal taste on the seasonings.
Some like it sweeter, others like it a little tart, so adjust to best suit your family's taste buds.
So good. Just so darned good! This has become a regular at our house, made just as written–though I do add a green and red bell pepper when our organic garden is in season. Keeps a long time too. Thanks for another wonderful recipe, Sarah.