Description
Paula Deen’s Coleslaw blends crisp cabbage with a creamy, tangy dressing that celebrates Southern comfort. Crunchy vegetables and zesty mayo create a perfect side dish for summer gatherings and backyard barbecues that you’ll want to savor again and again.
Ingredients
Scale
Main Vegetables:
- 1 (1.5 pounds/680 grams) head cabbage, quartered, cored, and shredded
- 2 (about 1 cup/240 milliliters) carrots, peeled and shredded
- 3 tablespoons red onion, finely chopped
Herbs and Seasonings:
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives
- 2 teaspoons sugar
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon celery seed
- 1.5 tablespoons lemon juice, freshly squeezed
Dressing:
- ½ cup (120 milliliters) mayonnaise
Instructions
- Peel and shred the green cabbage using a sharp knife or mandoline, creating thin, uniform strips that will provide a crisp texture to the coleslaw.
- Grate the carrots using a box grater or food processor, ensuring they are finely cut to blend seamlessly with the cabbage base.
- Finely chop the fresh parsley and chives, releasing their aromatic oils and adding a vibrant green color to the salad mixture.
- In a separate mixing bowl, whisk together the mayonnaise, finely minced red onion, freshly squeezed lemon juice, granulated sugar, kosher salt, freshly ground black pepper, and ground celery seed until the dressing becomes smooth and well-integrated.
- Transfer the shredded vegetables into a large mixing bowl, creating a colorful and textured foundation for the coleslaw.
- Gradually pour the creamy dressing over the vegetable mixture, using a spatula or large spoon to ensure every strand is evenly coated with the tangy mixture.
- Gently fold and toss the ingredients, making sure the dressing thoroughly penetrates and blends with the cabbage and carrot strands.
- Taste the coleslaw and fine-tune the seasoning, adding additional salt, pepper, or lemon juice to achieve your desired flavor profile.
- Cover the bowl and refrigerate for 15-20 minutes, allowing the flavors to meld and the vegetables to slightly soften while maintaining their crisp texture.
Notes
- Chilling transforms this classic side dish, allowing flavors to meld and intensify while creating a crisp, refreshing texture that elevates your entire meal.
- Resting the coleslaw for 10-15 minutes before serving helps break down the cabbage’s tough fibers, making each bite more tender and flavorful.
- Balancing the dressing requires careful tasting and adjusting, ensuring the perfect blend of tanginess, sweetness, and creaminess that complements the fresh vegetables.
- Shredding vegetables uniformly guarantees a consistent mix, preventing any chunky or uneven bites that might disrupt the coleslaw’s smooth texture.
- Selecting peak-fresh ingredients is crucial, as crisp cabbage and vibrant carrots will provide the ultimate crunch and natural sweetness to this beloved side dish.
- Prep Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg