Homemade Southern Coleslaw

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Take a head of green cabbage and cut it in half, using only one half.

Cut the half into quarter pieces, remove the stem from each quarter, and slice into very thin strips.

Cut the cabbage strips in half to create shredded cabbage.

For the purple cabbage, cut it in half, use one quarter piece, remove the stem, and slice into thin strips.

Cut the purple cabbage strips in half to create shredded purple cabbage.

Take one large carrot, cut off the stem and the other end, and peel it with a potato peeler.

Cut the carrot in half lengthwise, then cut that half into thin strips, cutting those strips in half as well.

In a large bowl, combine 6 and 1/2 cups (14 ounces) of shredded green cabbage, 2 cups (5 ounces) of shredded purple cabbage, and 1/3 cup (1.5 ounces) of shredded carrot. Toss the mixture with hands.

Rinse the coleslaw mixture in a strainer with cold water, doing this twice to ensure it is well rinsed.

Transfer the coleslaw mixture into a salad spinner to remove excess water, spinning it twice.

In a separate bowl, prepare the dressing by combining 1 and 1/4 cups mayonnaise, 1/3 cup buttermilk, 2 tablespoons vinegar, 1 tablespoon Worcestershire sauce, 2 tablespoons sugar, 1/4 teaspoon Tony Chachere's Creole seasoning, 1/4 teaspoon Chef Poppadoms vegetable magic, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper (if desired). Stir until combined.

Pour the dressing over the coleslaw mixture and stir with a sturdy spoon until well combined.

Store the coleslaw in the refrigerator for up to three days, but do not freeze.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens