Creamy Southern Coleslaw

The right slaw for pulled pork sandwiches and BBQ trays — crisp cabbage, buttermilk-mayo dressing, and just enough sweet and tang.

Prep

15 minutes

Cook

N/A

Rest

1 hour chill

Equipment

• Large mixing bowl
• Sharp chef's knife or mandoline
• Whisk
• Salad spinner (optional but helpful)

Ingredients

• 1 medium green cabbage (about 2 lbs), cored
• 1/2 small red cabbage, cored
• 2 large carrots, peeled
• 3 scallions, thinly sliced
• 3/4 cup mayonnaise (Duke's)
• 1/4 cup buttermilk
• 2 tbsp apple cider vinegar
• 2 tbsp granulated sugar
• 1 tbsp dijon mustard
• 1 tsp celery seed
• 1 tsp kosher salt
• 1/2 tsp coarse black pepper

Method

1. 01

   SHRED THE CABBAGE (10 min): Cut both cabbages into quarters and remove the cores. Shred as thin as possible with a chef's knife or mandoline. Aim for 8-9 packed cups total. Grate the carrots on the large holes of a box grater.

2. 02

   SALT AND DRAIN (10 min): Toss the shredded cabbage with 1 tsp kosher salt in a colander over a bowl. Let sit 10 minutes — this is the trick to slaw that doesn't turn into a watery puddle by hour two. Squeeze gently to release excess water, then transfer to a large mixing bowl. Add the carrots and scallions.

3. 03

   MAKE THE DRESSING: Whisk together the mayo, buttermilk, apple cider vinegar, sugar, dijon, celery seed, and black pepper. Taste — should be balanced sweet, tangy, and creamy.

4. 04

   TOSS: Pour the dressing over the cabbage and toss thoroughly. It will look under-dressed at first — the cabbage will release more moisture and loosen the mix.

5. 05

   CHILL 1 HOUR MINIMUM: Cover and refrigerate at least 1 hour so the flavors marry. Toss once more before serving and taste for salt.

How to serve

• The right slaw for pulled pork sandwiches — pile it on top of the pork on the bun.
• Also great on smoked chicken sandwiches, fish tacos, and next to hot links.