Southern Coleslaw (Robb's)
Submitted by juggallo
Robb’s creamy Southern coleslaw tossed in buttermilk ranch, apple cider vinegar, whole mustard seeds, and celery seeds. Best when chilled overnight for a tangy, crunchy BBQ side.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
140 minA good coleslaw recipe is worth its weight in gold at any Southern table, and Robb’s version nails it.
Creamy buttermilk ranch dressing meets the sharp bite of apple cider vinegar and prepared mustard, while celery seeds and whole mustard seeds add those little bursts of aromatic flavor that separate homemade slaw from store-bought.
Shredded cabbage and carrots soak up the dressing as they chill, getting more flavorful by the hour.
Fresh parsley scattered throughout keeps things bright and prevents the slaw from feeling heavy.
Kitchen Tips
- Chill for at least 2 hours, but overnight is the sweet spot. The vinegar softens the cabbage and the flavors really come together.
- Toss gently so the cabbage stays in long, crisp shreds instead of getting bruised and waterlogged.
- This slaw pairs with just about anything from the grill: pulled pork, fried catfish, hot dogs, burgers, you name it.
- If the slaw seems dry after sitting overnight, stir in a splash more dressing right before serving to freshen it up.
Ingredients
Directions
In medium bowl, combine salad dressing, vinegar, sugar, mustard, celery seed, mustard seed, and pepper.
In large bowl combine cabbage, carrots, and parsley.
Pour dressing mixture over cabbage mixture and toss gently to coat.
Cover, refrigerate overnight or until serving time, at least 2 hours.
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