Best Southern Style Coleslaw Recipes

SOUTHERN STYLE QUICK COLESLAW

Steps:

• 1. Peel outer leaves from cabbage and cut into fourths. Remove core and cut into smaller pieces.
• 2. Place about 1/3 to 1/2 of the cut pieces into a Ninja, Vitamix, or a blender and add water to cover. Pulse a few times until cabbage is shredded.
• 3. Pour into a large strainer to drain off water. Repeat with remaining cabbage. Once all of the cabbage has been shredded and placed in the strainer, press out excess liquid using the back side of a spoon.
• 4. While the drained cabbage is still in the strainer, sprinkle with salt. Mix in vinegar and sugar. Let stand for about 10 to 15 minutes.
• 5. Using the back side of a spoon, press out any additional liquid. Once cabbage is fairly dry, transfer into a large bowl. Spoon in mayonnaise, as much or as little as you desire and mix well. Sprinkle with pepper (if desired), cover and refrigerate for at least one hour. Serve as a side or on hot dogs, hamburgers or pork barbecue sandwiches. Enjoy!

SOUTHERN STYLE COLESLAW

Steps:

• Mix cole slaw greens with onion in a large mixing bowl.
• Mix sour cream, mayonnaise, sugar, dry mustard, seasoned salt and pepper in a small mixing bowl until smooth.
• Add the sauce to the Cole slaw greens and toss thoroughly.
• Add paprika (for a nice color) and celery seed (for texture).
• Mix again and refrigerate for at least two hours before serving.

SOUTHERN STYLE COLESLAW

Steps:

• beat egg, add sugar and flour stir until smooth. Add vinegar.Mix well no lumps. Cook on low to med. heat on stove top whisking constantly. Cook until thick as mayo. Do not stop stirring as you don't want scrambled eggs.Take off burner and let cool completely. When dressing has cooled add mayo. Season to taste. I like my sauce speckled with celery salt. This takes about 12 minutes to thicken.
• Cop cabbage and celery by hand. Grate carrots. How much celery and carrots you need depends on the size of your cabbage. Add to make look good. Chill well. The sauce will thin out as it sits. yield 1 1/2 pounds. I always make this hours ahead or the night before.