[title subtitle=”image: Catherine Frederick”][/title]
Slaw is a summer staple in the south. It’s the perfect side dish for many meals and great for potlucks or summer BBQs. I’ve rounded up some of my favorite recipes. Have a favorite slaw recipe? Share it with us: editors@DoSouthMagazine.com.
Last Minute Slaw
{ ingredients }
- Marketside Tri-Color Cole Slaw (in the salad section)
- Marzetti Original Slaw Dressing (in the salad section)
- 1 teaspoon celery salt
- ½ teaspoon celery seeds
- salt and pepper
{ method }
Pour cole slaw into large bowl. Add slaw dressing to your liking—start with a small amount, stir and taste. You can always add more. Add celery salt and celery seeds. Add salt and pepper to taste. Adjust spices if needed. Chill to blend flavors.
Chick-fil-A Coleslaw
{ ingredients }
- 4 teaspoons vinegar
- ¼ cup sugar
- ¼ teaspoon dry mustard
- ¼ teaspoon salt
- 1 cup mayonnaise
- 2 bags (10 oz.) finely shredded cabbage, chopped to 1/8 inch
- ¼ cup finely chopped carrots
{ method }
Whisk vinegar, sugar, mustard, and salt together until sugar is dissolved. Add mayonnaise, and whisk to mix. Add cabbage and carrots. Mix to combine. Refrigerate two hours and serve.
Cilantro Lime Slaw
{ ingredients }
- 4 teaspoons vinegar
- ¼ cup sugar
- ¼ teaspoon dry mustard
- ¼ teaspoon salt
- 1 cup mayonnaise
- 2 bags (10 oz.) finely shredded cabbage, chopped to 1/8 inch
- ¼ cup finely chopped carrots
{ method }
Slice green cabbage and green onions. Chop purple cabbage and cilantro. Toss together in a large bowl. In a separate bowl, combine sour cream, mayonnaise, sugar, and zest of one lime. Add salt and pepper to taste along with juice of one lime. Toss slaw with dressing mixture. Taste and adjust with more salt, pepper, lime juice if needed.
Apple-Poppy Slaw
{ ingredients }
- 4 teaspoons vinegar
- ¼ cup sugar
- ¼ teaspoon dry mustard
- ¼ teaspoon salt
- 1 cup mayonnaise
- 2 bags (10 oz.) finely shredded cabbage, chopped to 1/8 inch
- ¼ cup finely chopped carrots
{ method }
Combine cabbages, carrots, and apple in large bowl. In separate bowl, combine mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, and salt and pepper, to taste. Combine the cabbage and dressing mixtures, toss to coat. Chill for one hour before serving.
