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Creamy Southern Coleslaw is a favorite Southern barbecue and grill side dish, this method employing an uncommon ingredient which seriously enhances the flavor and creaminess!
Make ahead and let it hang out overnight in the fridge for a marvelous accompaniment to Oven Baked Deep South Barbecue Ribs, Perfectly Perfect Barbecue Chicken Drumsticks, or grilled steak with this AMAZING marinade.
Coleslaw is one of the most underrated barbecue and grilling side dishes. A classic southern side made up of shredded green and purple cabbages, sweet carrots, mayonnaise, apple cider vinegar, and sugar make up this favorite.
Horseradish is the secret ingredient to make this Creamy Southern Coleslaw recipe stand out. Quit wincing; this is THE BEST slaw! Just a little goes a long way to putting this combination of ingredients on the map.
An incredibly easy ten minutes worth of prep, and the creamiest, crunchiest addition to top off grilled franks or pile high atop pulled pork sandwiches is ready to roll. I love the thick, dressing this recipe yields largely because it seems to have the balance of tangy and sweet. It is excellent the first day you make it but look out on day two – you will swear this is the best thing you ever ate.
Let’s talk personality for a moment. If you are reading this and I haven’t lost your attention, imagine that forkful of restaurant slaw that we’ve all tasted that seems to have that ‘guitar-twang bite.’ You know, the ‘too much of something, and not enough of the other’ slaw that after tasting, you wisely ate around? Well, not this coleslaw.
This creamy southern coleslaw is moderately sweet, and “sweet” changes the coleslaw landscape!
It boasts a creamy dressing that lightly coats the shredded vegetables. With a handful of straightforward ingredients, a delicious, sweet slaw dressing is reached. A bag of coleslaw mix makes this recipe easy but if you want to shred your own vegetables as I do, I have the quantities you will need in the recipe card below. If I do buy an already shredded bag of cabbage with carrots in it, pulse it once or twice in the processor to get the mixture a little finer.
Creamy Southern Coleslaw
Ingredients
- 4 cups green cabbage, shredded or chopped fine
- 1 cup purple cabbage, shredded or chopped fine
- 1 cup carrots, shredded or chopped fine
- 1 cup mayonnaise
- ¼ cup sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon horseradish
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Whisk together mayonnaise, sugar, apple cider vinegar, horseradish, salt and pepper in a non-reactive bowl.
- Add the cabbage and carrot mixture and stir until all vegetables are well coated.
- Cover and chill until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I forgot to give it 5 stars!
HA!! Well, thank you!!
Made this tonight. Absolutely delicious.
Thank you.
Donna, thank you! I made and ported off to a Memorial Day party a couple of weeks ago and didn’t have any to bring home, so I guess people like it! I desperately need to reshoot the images because they do not do it justice. xo – Jenny
Made your coleslaw, minus the red cabbage, but only because I didn’t have it on hand. I love the combo of the red and green cabbage. If I hadn’t put the horseradish in myself I don’t think I could identify that little zippy taste. And that’s what it is to me, a little zippy after taste. Quite nice with corn casserole and breaded pork loins. Thank you for another winner!
Miss Penny, you flatter me! Isn’t that addition of horseradish just so subtle? I like what it does for the cabbage in this recipe. Glad to read from you, Lady!! 🙂 Jenny