Name: Southern Coleslaw
Prep time: 10 min
Total time: 10 min
Yield: 10 Servings
Cuisine: American

From the Cook

1/8

Warning0 allergens identified

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In a large bowl, combine together the mayonnaise, sour cream, horseradish, mustard, apple cider vinegar, lemon juice, sugar, salt and pepper.

Add cabbage, carrots and onion.

Mix well and refrigerate for 1 hour.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Salt Your Cabbage Early ⏰
Toss shredded cabbage with salt 15-20 minutes before dressing to draw out excess moisture, creating a crunchier texture and preventing a watery slaw.
Balance Acid and Creaminess 🎯
Whisk your dressing ingredients separately first, then slowly combine mayo and sour cream to maintain a smooth emulsion while the vinegar and lemon juice brighten the flavor.
Horseradish Heat Control 🔥
Start with half the recommended horseradish and adjust upward—fresh horseradish can vary greatly in intensity, so taste as you go to avoid overpowering the slaw.
Julienne Your Vegetables Thin 🔪
Cut carrots and cabbage into thin, uniform pieces using a mandoline or sharp knife so they absorb the dressing evenly and maintain maximum crunchiness.
Chill Before Serving 🧊
Refrigerate the finished slaw for at least 2 hours to allow flavors to meld and the vegetables to firm up, resulting in the best texture and taste when served.