Best Southern Coleslaw 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.

SOUTHERN COLESLAW

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk the salad dressing, lime juice and cumin. Pour over coleslaw; toss to coat. Refrigerate until serving.

SOUTHERN STYLE QUICK COLESLAW

Steps:

• 1. Peel outer leaves from cabbage and cut into fourths. Remove core and cut into smaller pieces.
• 2. Place about 1/3 to 1/2 of the cut pieces into a Ninja, Vitamix, or a blender and add water to cover. Pulse a few times until cabbage is shredded.
• 3. Pour into a large strainer to drain off water. Repeat with remaining cabbage. Once all of the cabbage has been shredded and placed in the strainer, press out excess liquid using the back side of a spoon.
• 4. While the drained cabbage is still in the strainer, sprinkle with salt. Mix in vinegar and sugar. Let stand for about 10 to 15 minutes.
• 5. Using the back side of a spoon, press out any additional liquid. Once cabbage is fairly dry, transfer into a large bowl. Spoon in mayonnaise, as much or as little as you desire and mix well. Sprinkle with pepper (if desired), cover and refrigerate for at least one hour. Serve as a side or on hot dogs, hamburgers or pork barbecue sandwiches. Enjoy!

NANA'S SOUTHERN COLESLAW RECIPE - (4.6/5)

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.

SOUTHERN FRIED FISH WITH CREAMY REMOULADE COLESLAW

Steps:

• For the coleslaw: Stir together the mayonnaise, mustard, pickles, vinegar, hot sauce, ketchup, celery seed, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Stir in the coleslaw mix and scallions until evenly coated; taste and adjust the seasoning with salt and pepper. Cover with plastic wrap and refrigerate until you're ready to serve (the coleslaw will soften and develop even more flavor the longer it sits).
• For the southern fried fish: Heat 1 inch of oil in a large cast-iron skillet, large Dutch oven or large high-sided skillet over medium heat until the oil reaches 350 degrees F (a pinch of flour should immediately sizzle once it hits the hot oil). Set a wire rack inside a rimmed baking sheet.
• Whisk together the flour, cornmeal, Cajun seasoning, a pinch of salt and several grinds of pepper in a shallow baking dish or bowl. Whisk together the buttermilk, hot sauce, 1/2 teaspoon salt and several grinds of pepper in a second shallow baking dish or bowl.
• Coat 1 fillet in the flour mixture, then dip in the buttermilk mixture and shake off any excess. Firmly press again into the flour mixture, then set aside. Repeat with the remaining 3 fillets.
• Carefully slide the coated fish into the hot oil and cook until golden brown and crisp, 2 to 3 minutes per side. Drain on the prepared wire rack and season immediately with a pinch of salt. Serve warm with the coleslaw on the side.

SOUTHERN COLESLAW - NO MAYO

Steps:

• Place the tomato in a large bowl, and season with salt and pepper. Stir in the coleslaw mix and lime juice. Refrigerate for 10 minutes before serving.

SOUTHERN WILTED COLESLAW

Steps:

• Place cabbage in large glass or china bowl. Sprinkle with onions, then pepper and sugar.
• Bring vinegar, oil, salt, mustard and celery seeds to a boil. Pour over vegetables.
• Cover loosely and refrigerate 12 hours or up to 3 days. Toss before serving.

SOUTHERN COLESLAW

Steps:

• In a large bowl, stir together the vinegar, sugar, mayonnaise and mustard. Add the cabbage, eggs and bacon, and toss lightly to coat with the dressing. Season with salt and pepper. Refrigerate for 1 hour before serving to blend flavors.

SOUTHERN PEANUT COLESLAW

Steps:

• 1.Shred cabbages, grate carrots, and slice onions 2.Place all in a colander and lower into a bowl of ice water. Chill for 5 minutes. 3.Prepare dressing in a food processor by combining peanut butter, vinegar, sugar, cayenne and garlic. 4.With the machine running, pour in the oil in a thin stream to form a thick, creamy dressing. 5.Season with salt and pepper, pulsing the machine to combine. The dressing should be very highly seasoned. 6.Spin the chilled vegetables dry, and combine with the dressing; serve cold.

SOUTHERN STYLE COLESLAW

Steps:

• Mix cole slaw greens with onion in a large mixing bowl.
• Mix sour cream, mayonnaise, sugar, dry mustard, seasoned salt and pepper in a small mixing bowl until smooth.
• Add the sauce to the Cole slaw greens and toss thoroughly.
• Add paprika (for a nice color) and celery seed (for texture).
• Mix again and refrigerate for at least two hours before serving.

CREAMY SOUTHERN COLESLAW DRESSING

Steps:

• Whisk together the dressing in a large bowl. Add the cabbage, carrot, and onion. Cover, taste, and adjust seasonings. Chill for at least one hour.

SOUTHERN STYLE COLESLAW

Steps:

• beat egg, add sugar and flour stir until smooth. Add vinegar.Mix well no lumps. Cook on low to med. heat on stove top whisking constantly. Cook until thick as mayo. Do not stop stirring as you don't want scrambled eggs.Take off burner and let cool completely. When dressing has cooled add mayo. Season to taste. I like my sauce speckled with celery salt. This takes about 12 minutes to thicken.
• Cop cabbage and celery by hand. Grate carrots. How much celery and carrots you need depends on the size of your cabbage. Add to make look good. Chill well. The sauce will thin out as it sits. yield 1 1/2 pounds. I always make this hours ahead or the night before.

NANA'S SOUTHERN COLESLAW RECIPE

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.

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.

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.