By Mama and Roy hosted a porch dinner at Mama’s house Saturday. The first time Mama has hosted at her own place since I can remember. Roy made hamburgers on his small grill. I brought a Kentucky coleslaw — sweet vinegar-based slaw with shredded cabbage and carrots.
The recipe is below.
Kentucky Coleslaw
Prep Time: 15 min | Cook Time: 0 min | Total Time: 1 hr 15 min (includes chilling) | Servings: 8
Ingredients
- 1 medium head green cabbage, finely shredded (about 8 cups)
- 1/2 cup shredded carrots
- 1/4 cup finely diced white onion
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon celery seed
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prep the vegetables. Finely shred the cabbage using a sharp knife or mandoline. Shred the carrots and finely dice the onion. Combine all three in a large mixing bowl.
- Make the dressing. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth and fully combined.
- Dress the slaw. Pour the dressing over the cabbage mixture and toss thoroughly until every strand is evenly coated. Taste and adjust salt or sugar as needed.
- Chill before serving. Cover the bowl tightly and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the cabbage to soften slightly while staying crisp.
- Serve. Give the coleslaw a good stir before bringing it to the table. It holds well in the refrigerator for up to 3 days.
Nutrition (per serving)
Calories: 215 | Protein: 1g | Fat: 19g | Carbs: 11g | Fiber: 2g | Sodium: 290mg