0 from 27 votes
Traditional Southern Coleslaw
This easy coleslaw is tangy and a little sweet. An easy, simple side dish that everyone loves with ribs, chicken and pulled pork. Perfect for summer picnicing.
Prep Time
15 mins
Total Time
15 mins
Servings: 8
Calories: 160 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
- ½ green cabbage about 6 cups, grated
- 1 large carrot grated (about 1/3-1/2 cup
- ½ cup red cabbage grated, optional
- ⅔ cup mayonnaise
- 3 tablespoons red wine vinegar or apple cider vinegar
- 2 tablespoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon celery seed
Instructions
- Grate the green cabbage with a box grater, food processor (grater or slicer attachment) or slice thinly with a sharp chefs knife. Transfer to a large bowl.
- Add the grated carrots and red cabbage and toss to blend. (Note: red cabbage can bleed its color into the dressing turning it more purple. If you want to keep it looking more green, toss in the red cabbage just before serving)
- In a small bowl, mix together the mayonnaise, red wine vinegar, sugar, kosher salt & celery seed. Whisk until smooth.
- Pour the dressing over the cabbage and gently toss. Refrigerate for 1-2 hours for flavors to marry. Best served on the same day its made so that the cabbage and carrots maintain their crunch.
Cup of Yum
Nutrition Information
Calories
160kcal
(8%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Cholesterol
8mg
(3%)
Sodium
428mg
(18%)
Potassium
139mg
(4%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1633IU
(33%)
Vitamin C
24mg
(27%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 160
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 428mg | 18% |
| Potassium | 139mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1633IU | 33% |
| Vitamin C | 24mg | 27% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.