Southern coleslaw is slightly tangy, sweet, and creamy. It is used as a barbecue side dish or on top of pulled pork, hamburgers, or hot dogs. This creamy coleslaw recipe is easy to put together and will be a favorite addition to all of your back yard cookouts.
Core 1 medium sized cabbage head, then shred with a food processor or box grater. (about 3 lbs)
In a mixing bowl, mix 1 cup mayonnaise, ⅓ cup sugar, 2 tbs sweet pickle relish, 1 teaspoon mustard, and ½ teaspoon celery salt.
Mix dressing with the shredded cabbage. Salt and pepper to taste. Refrigerate 2 or more hours before serving. Mix one more time before serving.
I don't add carrots to my slaw, but if you want to add carrots, add 2 shredded carrots for this recipe.Note: When the dressing is first mixed with the coleslaw, the sugar will be gritty and the slaw will not be very creamy. When resting in the refrigerator, the sugar and salt will draw out some of the moisture from the cabbage creating the desired creamy rich texture.Note: You can substitute with ¼ teaspoon of celery seed if you cannot find celery salt.