Sandra Creamy apple cider vinegar and sweet granulated sugar elevate this coleslaw to a backyard staple you’ll always want in your picnic basket. It’s delicious with pulled pork, fried chicken, burgers, grilled fish; in fact most things.
Joanna Gaines Coleslaw Recipe Ingredients
- 1 small cabbage, shredded and chopped (about 6 cups)
- 1 large carrot, shredded
- 1 cup mayonnaise
- 1/3 cup granulated sugar
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon salt (more or less to taste)
- 1/8 teaspoon black pepper
How To Make Joanna Gaines Coleslaw Recipe
- Prep the cabbage: Cut the cabbage in half and carefully remove the core from each side, then use a sharp knife to cut very thin slices and chop those slices into small pieces. Place the prepared cabbage into a large mixing bowl to give yourself plenty of room for tossing.
- Shred the carrot: Use a box grater or a food processor to shred the large carrot into fine pieces, then add it to the cabbage. Using fresh vegetables rather than a pre-bagged mix ensures a much crisper texture and a brighter flavor.
- Whisk the dressing: In a medium bowl, combine the mayonnaise, sugar, apple cider vinegar, lemon juice, salt, and pepper. Mix vigorously until the sugar has mostly dissolved and the dressing is silky, smooth, and perfectly creamy.
- Toss and chill: Pour the homemade slaw dressing over the cabbage and carrots, mixing thoroughly to ensure every bit of vegetable is well coated. Place the bowl in the refrigerator and let it sit for a few hours—or better yet, a full day—mixing it a few times as it rests to allow the flavors to fully meld together.
Recipe Tips
- How to get the best crunch: Always start with a fresh, heavy head of cabbage rather than a bag of pre-shredded mix; bagged cabbage often contains preservatives that can give it a slightly metallic or bitter aftertaste.
- Why the “chill time” matters: Coleslaw is one of those rare dishes that actually improves with age. Letting it sit in the fridge for at least 4 hours allows the dressing to draw a bit of moisture out of the cabbage, softening it slightly while intensifying the flavors.
- How to adjust the sweetness: If you prefer a more tangy slaw, start with 1/4 cup of sugar and taste before adding the rest; Joanna’s version is famously sweet and creamy.
- Best way to shred: If you like a very fine “restaurant style” slaw, use a box grater for both the cabbage and the carrot. For a more rustic, crunchy texture, stick to hand-chopping with a sharp chef’s knife.
What To Serve With Joanna Gaines Coleslaw Recipe?
This Joanna Gaines Coleslaw Recipe is a fresh, creamy side that needs a savory, smoky pairing! A pile of Slow-Cooked Pulled Pork is the classic choice to balance the sweet and tangy dressing. For a lighter touch, a piece of Grilled Salmon adds a lovely richness that pairs perfectly with the crisp cabbage! A cold Glass of Sweet Tea or a Chilled Pilsner pairs wonderfully with the zesty, lemon-infused notes.
How To Store Joanna Gaines Coleslaw Recipe
- Refrigerate: Store the coleslaw in an airtight container in the fridge for up to 3 to 5 days.
- Maintain Texture: If the slaw becomes too watery after a few days (which is natural as the salt draws out moisture), simply give it a good stir or drain a little of the excess liquid before serving.
- Freezing: It is not recommended to freeze coleslaw, as the mayonnaise base will separate and the cabbage will lose its signature crunch once thawed.
Joanna Gaines Coleslaw Recipe Nutrition Facts
- Calories: 246 kcal
- Total Fat: 21 g
- Saturated Fat: 3 g
- Cholesterol: 12 mg
- Sodium: 485 mg
- Total Carbohydrates: 14 g
- Protein: 1 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can use purple cabbage or a mix of both red and green. Just be aware that purple cabbage can sometimes “bleed” its color into the creamy dressing, turning the whole slaw a light pink color.
White vinegar or white wine vinegar can be used in a pinch, but apple cider vinegar provides a specific fruity tang that complements the sugar and lemon juice best.
Yes, as long as your mayonnaise is certified gluten-free, the rest of the ingredients are naturally gluten-free.
Try More Recipes:
- Joanna Gaines Greek Pasta Salad Recipe
- Joanna Gaines Brussel Sprout Salad Recipe
- Joanna Gaines Pasta Salad Recipe
Joanna Gaines Coleslaw Recipe
Description
A classic, sweet, and creamy Southern-style coleslaw featuring fresh shredded cabbage and carrots tossed in a zesty apple cider vinegar dressing.
Ingredients
Instructions
- Core and finely slice the cabbage, then chop into small pieces.
- Shred the carrot and combine with the cabbage in a large bowl.
- In a separate bowl, whisk mayo, sugar, vinegar, lemon juice, salt, and pepper until smooth.
- Pour dressing over the vegetables and toss thoroughly to coat.
- Refrigerate for at least 4 hours (ideally overnight) before serving.
- Mix a few times while it sits to distribute the dressing.
Notes
- Use a fresh head of cabbage for the best taste and crunch.
- Adjust salt and pepper at the very end after the flavors have melded.
- Serve cold for the best experience.
