Classic Cole Slaw
Recipe: #1306
October 24, 2011
Categories: Salads, Vegetable Salad, Side Dishes, Lemon, Cabbage, Southern, July 4th, Labor Day, Gluten-Free, Vegetarian, more
"There are three kinds of Southern slaws: barbeque slaw, cole slaw, and yellow slaw. Barbeque slaw is a western North Carolina tradition made with chopped cabbage, pungent vinegar, and red pepper. Cole slaw is what most people in Georgia consider slaw-primarily cabbage and mayonnaise. Yellow, or mustard slaw is more commonly found in South Carolina and Eastern North Carolina (main ingredients are cabbage and mustard). Try a spoonful of this slaw on Pulled Pork Sandwiches with Mama's Barbecue Sauce (see related recipe) for a sloppy, glorious treat. Cook time is chill time. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'All"."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (224.9 g)
- Calories 160.2
- Total Fat - 4.6 g
- Saturated Fat - 1 g
- Cholesterol - 7.1 mg
- Sodium - 231.8 mg
- Total Carbohydrate - 30.3 g
- Dietary Fiber - 3 g
- Sugars - 19.9 g
- Protein - 2.5 g
- Calcium - 74.8 mg
- Iron - 0.7 mg
- Vitamin C - 62 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large bowl, combine sugar, mayo, buttermilk, lemon juice, vinegar, onion and mustard.
Step 2
Whisk until smooth.
Step 3
Add the cabbages and carrot, mix well to combine.
Step 4
Season with salt & pepper.
Step 5
Cover with plastic wrap and refrigerate to marinate for at least 2 hours before serving.
Step 6
Adjust seasoning with salt & pepper
Tips
No special items needed.
2 Reviews
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