Paula Deen Coleslaw Recipe
The Paula Deen Coleslaw Recipe is creamy, crunchy and full of fresh flavor. It is a classic Southern side dish that many families love.
Ingredients
- 4 cups green cabbage finely shredded
- 1 cup red cabbage finely shredded
- 1 large carrot grated
- ¾ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon celery seeds
- 2 tablespoons milk
Instructions
Prepare the Vegetables
- Start by shredding the green cabbage and red cabbage into thin strips. Grate the carrot using a grater. Place all the vegetables in a large mixing bowl.
Make the Dressing
- In a small bowl, add mayonnaise, apple cider vinegar, sugar, milk, salt, black pepper and celery seeds. Whisk everything together until the dressing becomes smooth and creamy.
Combine Vegetables and Dressing
- Pour the prepared dressing over the cabbage mixture. Use a spatula or spoon to gently mix everything together. Make sure all the vegetables are coated well.
Taste and Adjust
- Taste the coleslaw and adjust the seasoning if needed. You can add a little more sugar for sweetness or vinegar for extra tanginess.
Chill the Coleslaw
- Cover the bowl with plastic wrap and place it in the refrigerator. Let it chill for at least one hour so the flavors can blend.
Stir Before Serving
- Before serving, give the coleslaw a quick stir. This helps mix the dressing again and keeps the texture fresh and creamy.
Garnish and Serve
- Serve the coleslaw in a bowl and garnish with a few carrot shreds or fresh herbs if desired. Enjoy it as a refreshing side dish.
Notes
- Use fresh cabbage for the best crunchy texture.
- Let the coleslaw chill for at least one hour before serving.
- Adjust sugar and vinegar to balance sweetness and tanginess.
- Add a little extra milk if the dressing feels too thick.
- Mix gently so the cabbage stays crisp.
- Make the coleslaw a few hours early for better flavor.