Cold side
Tangy Southern Slaw
This slaw leans into the dressing. It is sweet, sharp, and peppery, with enough punch to sit beside smoked pork or a juicy burger. Travis supplied the ingredient amounts and the eight serving yield.
- Makes
- 8 side servings
- Preparation
- About 15 minutes
- Cooking or chilling
- Chill for at least 1 hour
Get everything ready
Ingredients
8 side servings
What you need
Large bowl, whisk, sharp knife or shredder.
Time to cook
Method
Shred the cabbage
Remove the tough outer leaves and core. Shred the cabbage into thin strips and put it in a large bowl.
Mix the dressing
In a separate bowl, whisk the mayonnaise, sugar, apple cider vinegar, salt, and pepper until evenly combined.
Toss and chill
Pour the dressing over the cabbage and toss thoroughly. Cover and refrigerate for at least an hour, then stir again before serving. The cabbage releases liquid as it sits.
Before you make it
A bold dressing
These are Travis’s proportions, including the salt and pepper. For a milder version, start with less seasoning and taste before adding the rest. Salt crystal size changes how much fits in a teaspoon.
Head size matters
A head of cabbage can vary considerably in size. The eight serving yield is a starting point. Use a similar size head each time and note the shredded weight when you find the balance you like.
Serve it cold
Bring out a smaller bowl and refill it from the refrigerator rather than leaving the whole batch outside.
Cooking times and serving counts are estimates.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.