Southern-style coleslaw is the perfect condiment for a classic slow-smoked pulled pork sandwich. It is a classic for a reason. You don’t need to add extra ingredients or dress it up in any way.
This classic Southern coleslaw recipe cuts all the frills out and sticks to the traditional.
Below are a couple of notes that’ll help you nail this Southern staple:
One: Let it rest in the fridge for at least a couple of hours before serving it. Even better, let it rest overnight. Letting it rest allows the salt and vinegar to do their job softening the cabbage.
Two: Don’t use purple cabbage. It’ll turn the whole thing pink. It’ll taste the same, but it’ll just look weird. Don’t be weird.
Southern Coleslaw Recipe
- 1/2 head green cabbage - very thinly sliced
- 1 large carrot - grated
- 1/4 small white onion - small thin slices
- 3/4 cup Duke's Mayo - Duke's is the best
- 1 tbsp. apple cider vinegar
- 1 1/2 tbsp. honey
- 1/4 tsp. Kosher salt
- 1/4 tsp. black pepper
- 1/2 tsp. celery seed
- Cut the cabbage in half from tip to stem. Wrap one half and put it in the refrigerator for later use.
- Cut the remaining half of cabbage in half again from tip to root. Cut out the core of each quarter. Thinly slice each quarter wedge of cabbage. Grate carrot on a box grater (large holes). Very thinly slice the onion.
- Mix all ingredients well in a bowl. Let stand in the refrigerator for at least two hours before serving. Mix well again before serving.