Creamy Southern Coleslaw is full of tasty 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, celery, carrots, 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 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.
Next, I shredded the cabbage, celery, carrots, and onions in my food processor and added them to a large bowl.
Then, I poured the sauce over the shredded vegetables and 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!
This delicious Creamy Southern Coleslaw recipe was first posted on April 1, 2017. The repost includes updated text, new photographs, and a video demonstrating how the coleslaw is made!
Creamy southern coleslaw is full of tasty 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.
- 1 small head green cabbage shredded
- 2 medium carrots peeled and shredded
- 2 stalks celery shredded
- 1 medium onion peeled and shredded
- 1 cup mayonnaise
- 3 Tablespoons sugar
- 2 Tablespoons apple cider vinegar
- 1/4 teaspoon dry mustard
- 1/4 teaspoon freshly ground pepper
- Dash of salt
- Combine mayonnaise and remaining ingredients in a small bowl. Whisk well to blend.
- Shred cabbages, carrots, celery and onion in food processor. Transfer to a medium bowl. Mix well; set aside.
Pour mayonnaise mixture over vegetables; toss gently to coat. Cover and refrigerate.
Yield: 4 to 6 servings