Creamy coleslaw is the essential side dish that shows up everywhere—from outdoor barbecues and cookouts to fish fries and picnics. It’s hard to imagine any of them without a bowl on the table. Frequently it’s found as an essential topping on sandwiches or burgers as a substitute for lettuce. That makes it an important element of your cookbook.
Coleslaw generally falls into two camps: creamy, mayonnaise-based or sharp, vinegar-based versions. The creamy style is the classic, especially throughout the South. It’s rich, sometimes boosted with buttermilk, lightly sweetened, and balanced with a touch of lemon or vinegar.
Making Southern Style Creamy Coleslaw
This is a straightforward, creamy mix of cabbage and carrots with only a hint of sweetness – comforting, familiar, and exactly what you expect in the best way. It’s moderately “wet,” with a gentle tang from lemon and the natural freshness of cabbage. And the secret touch? A bit of Marzetti’s, just as Mom taught me, plus a final sprinkle of celery seed that adds a subtle flavor you can’t quite name but would miss if it weren’t there.
Choose cabbage that has tight leaves and feels dense and heavy for its size. Remove the outer leaves, then rinse it to make sure any dirt or sand is washed off. Quarter the cabbage head and cut off the core.
Use a food processor, a box grater or slice and chop by hand to reach your preferred texture. Mom liked a finely cut cabbage and used a box grater. I prefer a coarse bite, so I slice it into 1/8″ to 1/4″ ribbons and chop it to achieve that.
The red cabbage is optional, but I like the vibrant color it adds to the coleslaw.
Salting and Purging the Cabbage
Cabbage contains a lot of moisture and will make a soggy coleslaw after it sets for awhile and especially if left overnight. Purging that moisture helps the cabbage in the slaw remain crisp, tenderizing the cabbage and mellowing the flavor.
Place the chopped cabbage in a colander set over a bowl or in the sink. Sprinkle with 3 tsp sea salt. Toss the cabbage to ensure the salt is evenly distributed and let it set for 45-60 minutes. Rinse under cold running water, then use a salad spinner to remove the excess water and/or pat dry with paper towels.
Finishing the Coleslaw
While purging the cabbage, whisk together the mayonnaise, sugar, Marzetti’s, celery seed, lemon juice, 1/2 tsp salt, and pepper in a bowl and whisk until smooth. Refrigerate until the cabbage is ready.
Use a box grater to shred the carrot, and toss to combine with the cabbage, then fold together the dressing with the carrot and cabbage. Refrigerate for an hour or two. Re-mix before serving.
Creamy Coleslaw
Creamy coleslaw with red and green cabbage, carrot and celery seed
Ingredients
- 6 packed cups green cabbage, – quartered, cored, sliced and chopped
- 1 cup red cabbage – quartered, cored, sliced and chopped
- 1 large carrot – peeled and coarsely grated
- 1 cup mayonnaise
- 1 TBL granulated sugar
- 2 TBL Marzetti original slaw dressing
- 1 tsp celery seed
- 1 TBL lemon juice – freshly squeezed
- 3 tsp salt + 1/2 tsp – divide – more to taste
- 1/8 tsp ground white pepper
Instructions
- Remove the outer leaves of the cabbages, rinse and quarter them. Slice into 1/8” – 1/4” ribbons, then chop to your desired texture
- Purge moisture from the cabbage: Place the chopped cabbage in a colander set over a bowl or in the sink. Sprinkle with 3 tsp sea salt. Toss the cabbage to ensure the salt is evenly distributed and let it set for 45-60 minutes
- Place the mayonnaise, sugar, Marzetti’s, celery seed, lemon juice, 1/2 tsp salt, and pepper in a bowl and whisk until smooth. Refrigerate until the cabbage is ready
- The cabbage will become tender, less bitter and appear slightly wilted. Rinse under cold running water, then use a salad spinner to remove the excess water and/or pat dry with paper towels
- Use a box grater to shred the carrot, and toss to combine with the cabbage
- Fold together the dressing with the carrot and cabbage in a large bowl and refrigerate for an hour or two. Re-mix before serving
Notes
Purging with Salt:
- Prevents sogginess by drawing out moisture through osmosis. This ensures the coleslaw stays crisp.
- Improves texture by tenderizing the cabbage.
- Mellows flavor by drawing out the raw, slightly bitter taste of the cabbage