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This creamy Southern coleslaw is made with freshly shredded green cabbage, carrots, Duke’s mayonnaise, sweet salad cubes, and just a hint of sugar and apple cider vinegar. A perfect side dish for BBQs, hot dogs, sandwiches, or Sunday supper. A classic you’ll turn to all summer.
Ingredients
- 1 medium green cabbage, finely chopped or shredded (6 to 7 full cups.)
- 1 medium carrot, shredded
- 1 ¼ cups mayonnaise
- 2 tablespoons sweet salad cubes (not relish)
- ½ teaspoon apple cider vinegar
- ¼ cup granulated sugar (or to taste)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Chop or shred the cabbage: Finely chop using a knife for best texture, or use a mandoline. Place in a large mixing bowl.
- Add shredded carrots and sweet salad cubes.
- In a separate bowl, whisk together the dressing: Duke’s mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
- Pour the dressing over the cabbage and carrots, and toss gently until fully coated. Taste and adjust seasoning if needed (a little extra sugar, salt, or vinegar depending on preference).
Cover and chill for at least 30 minutes before serving. Serve cold.
Notes
Storage Tips and Entertaining Advice:
- Keep it chilled: If you’re serving it outdoors, place your bowl of coleslaw inside a larger bowl filled with ice to keep it safe and cold in the summer heat.
- Store leftovers in the fridge in an airtight container. It’s best within 1 day.
- Perfect for barbecues: This slaw is ideal on pulled pork sandwiches, hot dogs, or alongside baked beans and corn on the cob.