Southern Coleslaw
Submitted by BarbM
Creamy Southern coleslaw with buttermilk ranch dressing, apple cider vinegar, celery seeds, and whole mustard seeds. Make it ahead and let it marinate overnight for the best flavor.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
8 hrsThis is the slaw that belongs next to every plate of pulled pork, fried chicken, and barbecue ribs south of the Mason-Dixon line.
A creamy buttermilk ranch dressing gets sharpened with apple cider vinegar, a touch of sugar, and prepared mustard, then punched up with celery seeds, whole mustard seeds, and freshly cracked pepper.
Shredded cabbage, carrots, and chopped parsley soak in that dressing overnight, softening just enough to be tender while keeping a satisfying crunch.
The longer it sits, the better it gets. Two hours minimum, but overnight is where the magic really happens.
Chef Tips
- Shred the cabbage fine and even. Thick chunks don’t absorb the dressing and make for an unbalanced bite.
- Whole mustard seeds give little pops of sharp, spicy flavor as you chew. Don’t substitute with ground mustard. It’s not the same experience.
- Make this the day before a cookout. Overnight marinating lets the vinegar tenderize the cabbage and the flavors fully meld together.
- Keep it cold. This slaw lives and dies by temperature. Pull it from the fridge right before serving.
Ingredients
Directions
In medium bowl, combine salad dressing, vinegar, sugar, mustard, celery seed, mustard seed, and pepper.
In large bowl combine cabbage, carrots, and parsley.
Pour dressing mixture over cabbage mixture and toss gently to coat.
Cover, refrigerate overnight or until serving time, at least 2 hours.
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