Carolina Creamy Crunch Coleslaw Classic
A refreshing gourmet coleslaw featuring crisp shredded cabbage, vibrant carrots, and a perfectly balanced creamy dressing made with mayonnaise, apple cider vinegar, Dijon mustard, and a touch of sweetness. This elevated American barbecue favorite delivers the ideal combination of crunch, tang, and creaminess, making it the perfect companion for pulled pork, fried chicken, burgers, seafood, and summer gatherings.
Carolina Creamy Crunch Coleslaw Classic
shopping_basketIngredients
- Green Cabbage1 medium head (about 2 lbs), finely shredded
- Red Cabbage1/2 small head, finely shredded
- Carrots3 medium, julienned or shredded
- Green Onions4, thinly sliced
- Fresh Parsley2 tbsp, finely chopped
- Mayonnaise3/4 cup
- Apple Cider Vinegar3 tbsp
- Dijon Mustard1 tbsp
- Honey2 tbsp
- Sour Cream1/4 cup
- Celery Seed1 tsp
- Garlic Powder1/4 tsp
- Fine Sea Salt1 tsp
- Freshly Ground Black Pepper1/2 tsp
- Lemon Juice1 tbsp
Nutrition Per Serving
Calories
165
Protein
2g
Fat
13g
Carbs
11g
restaurantInstructions
Prepare the Vegetables
Remove any damaged outer leaves from the cabbage. Using a sharp knife, mandoline, or food processor, finely shred the green cabbage and red cabbage. Peel and shred the carrots, then slice the green onions.
Thin, evenly shredded vegetables create the perfect texture and allow the dressing to coat every bite.
Season the Cabbage
Place the shredded cabbage and carrots in a large bowl. Sprinkle lightly with a pinch of salt and toss gently. Allow the vegetables to sit for 10 minutes, then lightly squeeze out excess moisture if desired.
Removing excess moisture prevents watery coleslaw while keeping the vegetables crisp.
Make the Creamy Dressing
In a separate bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, lemon juice, celery seed, garlic powder, salt, and black pepper until smooth and creamy.
Combine the Ingredients
Add the shredded cabbage mixture, green onions, and fresh parsley to the dressing. Toss gently until all vegetables are evenly coated with the creamy sauce.
Add the dressing gradually rather than all at once so the coleslaw remains crisp and fresh.
Rest the Coleslaw
Cover the bowl and refrigerate for at least 30 minutes before serving. This resting period allows the cabbage to slightly soften while absorbing the flavors of the dressing.
Adjust the Flavor
Remove the coleslaw from the refrigerator and toss gently. Taste and adjust with additional vinegar for tang, honey for sweetness, or salt and pepper for balance.
Create the Final Presentation
Transfer the coleslaw to a serving bowl and garnish with extra parsley, a sprinkle of celery seeds, or thinly sliced green onions for a polished appearance.
Serve
Serve chilled alongside pulled pork sandwiches, barbecue ribs, fried chicken, grilled burgers, fish tacos, or smoked meats. The creamy crunch provides a refreshing contrast to rich and smoky dishes.
Coleslaw is especially delicious when served alongside spicy foods because the creamy dressing balances heat.
Store Leftovers
Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. Stir gently before serving as some liquid may naturally release from the cabbage.
For the freshest texture, prepare the vegetables ahead but mix in the dressing a few hours before serving.
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