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 out all the frills and sticks to the classic. Some things are a classic for a reason. Generations of refinement have gone into it, and they simply don’t need improvement.
If you do want to add additional flavors, this recipe makes a great launching point. Feel free to throw some fennel or apple into it to dress it up.
Although this recipe is super-simple and quick to through together, below are a couple of things to keep in mind to make it even easier and tastier:
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 look weird.
Three: The thinner you slice the cabbage, the softer it will be. If you want it super-thin, a mandolin slicer will help quite a bit. Just watch your fingers.
Southern Coleslaw Recipe
- 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. Cover and place in the refrigerator for at least two hours. Mix well again before serving.