Best Southern Coleslaw Recipe Ever Recipes

NANA'S SOUTHERN COLESLAW

Steps:

• Mix cabbage, carrots, and onion in a large salad bowl. Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved.
• Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.

SIMPLE CREAMY SOUTHERN COLESLAW RECIPE

Steps:

• Prep. First, read my article on The Science of Slawsome Slaw. Then decide how you want to cut the cabbage, carrot, and onion: Chopped, grated, or hashed and have at it. I prefer this recipe shredded or chopped.
• Salt. In a large strainer or colander, mix the cabbage, carrot, and onion with the salt and put it in the sink or over a bowl for an hour. The salt will draw out a lot of water that will otherwise dilute the dressing. Then rinse the mix with cold water to get rid of excess salt and pat dry. You can now hold it in the fridge for a day if you want.
• Dress. Whisk together the dressing in a large bowl. Add the cabbage, carrot, and onion mix. Taste, adjust seasonings, cover and chill for at least 1 hour if possible before serving.

THE BEST VINEGAR COLESLAW

Steps:

• Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
• Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

SOUTHERN COLESLAW

Steps:

• Mix together the 1st 3 ingredients.
• Add to slaw mix.
• Stir well.
• Sprikle top with paprika.
• Let chill in fridge for at least 1 hour but best over night.

COLESLAW (((THE BEST EVER)))

Steps:

• Shred the cabbage & in a food processor& set aside.
• Chop the bell peppers & onion.
• Place into a bowl & set aside.
• In a pot, mix together both vinegars, brown sugar, salt, celery seed, mustard seed & tumeric. You may also add granulated sugar to taste.
• Boil 5 to 8 minutes.
• Immediately pour over the cabbage/bell pepper/onion mixture.
• Stir well & then refrigerate.
• It will keep crisp & yummy for a month or longer.