Creamy southern coleslaw is full of creamy goodness, with the perfect blend of sweet and sour. It’s consistently amazing, and goes well with so many dishes. What’s even better is that the food processor does most of the work.
Ingredients for Creamy Southern Coleslaw:
I used the following vegetables: Green cabbage, red cabbage, carrots, celery, and onions. For the sauce, I used mayonnaise, sugar, apple cider vinegar, dry mustard, salt, and freshly ground black pepper.
Making the Creamy Southern Coleslaw:
First, I shredded all of the vegetables using a medium shredding disk in the food processor. Then I mixed them all together in a large bowl.
Next, I made the sauce by whisking together the mayonnaise, sugar, vinegar, dry mustard, salt, and pepper. I usually do this in a measuring cup to make pouring the sauce a bit easier.
Once all of the sauce ingredients were well blended, I poured the sauce over the shredded vegetables. Then, I mixed everything well with a wooden spoon.
When the vegetables were well coated with the sauce, I covered and refrigerated the coleslaw. After a couple of hours in the refrigerator, the coleslaw was absolutely delicious Yum!