Sandra This Paula Deen Coleslaw Recipe is a creamy and classic recipe, which is made with fresh cabbage and mayonnaise. It’s the perfect side dish for BBQs, ready in about 15 minutes plus chilling time.
Paula Deen Coleslaw Recipe Ingredients
- 2 tablespoons sugar
- 1/4 teaspoon coarsely ground Black pepper
- 1/2 teaspoon Paula Deen’s Silly Salt
- 1/2 cup mayonnaise
- 1/2 head cabbage
- 1/2 large chopped carrot
- 1/8 cup chopped fresh parsley
- 1 chopped green onion
- 1/2 chopped bell pepper
- 1/4 teaspoon Paula Deen’s Lemon-Pepper Seasoning
- 1 tablespoon white vinegar
How To Make Paula Deen Coleslaw
- Process the vegetables: In a food processor, gently pulse the bell pepper, onion, carrot, and parsley. Be careful not to over-process them.
- Chop the cabbage: Cut half of the cabbage into chunks and lightly process it in the food processor, making sure it doesn’t become mushy. Thinly slice the remaining cabbage by hand.
- Combine the vegetables: In a large bowl, combine the processed vegetables, the processed cabbage, and the hand-sliced cabbage.
- Make the dressing: In a separate, smaller bowl, mix the mayonnaise, sugar, vinegar, Silly Salt, black pepper, and Lemon-Pepper Seasoning until smooth.
- Combine and chill: Pour the mayonnaise dressing over the cabbage mixture and toss until everything is well coated. Chill for at least 1 hour before serving to allow the flavors to meld.
Recipe Tips
- How do I get the perfect coleslaw texture? The key is to not over-process the vegetables. Pulsing them gently in the food processor and combining them with some hand-sliced cabbage creates a great texture that isn’t too fine or mushy.
- How do I keep my coleslaw from getting watery? Chilling the coleslaw for at least an hour is crucial. This allows the cabbage to soften slightly and the flavors of the dressing to meld without it becoming watery.
- Can I make this without a food processor? Yes. You can finely chop all the vegetables by hand or use the shredding disc on your food processor for the cabbage and carrots for a more traditional shredded texture.
- Can I make this ahead of time? Absolutely. This coleslaw is designed to be made ahead. The mandatory 1-hour chilling time is the minimum; it often tastes even better after 2-3 hours in the refrigerator.
What To Serve With Coleslaw
This classic, creamy coleslaw is the perfect side dish for any casual meal, cookout, or potluck. It pairs perfectly with:
- BBQ pulled pork or chicken sandwiches
- Fried chicken
- Grilled hamburgers and hot dogs
- Fish tacos
How To Store Coleslaw
Refrigerate: Store leftover coleslaw in an airtight container in the refrigerator. It is best enjoyed within 2 days, as the cabbage will continue to soften over time. Freeze: Freezing is not recommended for this recipe, as the mayonnaise-based dressing will separate and the vegetables will become watery upon thawing.
Coleslaw Nutrition Facts
- Calories: 180 kcal
- Carbohydrates: 12g
- Protein: 2g
- Fat: 14g
- Saturated Fat: 2g
- Sodium: 450mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Yes, a 14-16 ounce bag of pre-shredded coleslaw mix (cabbage and carrots) is a great shortcut. You can just finely chop the bell pepper, onion, and parsley and mix it all together.
Yes. If you don’t have white vinegar, apple cider vinegar would be a great substitute and would add a slightly different tangy flavor.
Absolutely. You can reduce the amount of sugar in the dressing to suit your taste, or omit it entirely for a more savory, tangy coleslaw.
Try More Recipes:
Paula Deen Coleslaw Recipe
Description
A classic, creamy, and crunchy Southern coleslaw with a tangy mayonnaise-based dressing.
Ingredients
Dressing:
Instructions
- Lightly process the bell pepper, onion, carrot, and parsley in a food processor. Add half of the cabbage (in chunks) and pulse briefly.
- Thinly slice the remaining cabbage by hand. Combine all the vegetables in a large bowl.
- In a separate bowl, whisk together all the dressing ingredients until smooth.
- Pour the dressing over the vegetables and toss to combine.
- Chill for at least 1 hour before serving.
Notes
- Be careful not to over-process the vegetables in the food processor; you want them chopped, not puréed.
- Chilling the coleslaw is a crucial step to allow the flavors to meld.
- For a shortcut, you can use a bag of pre-shredded coleslaw mix.
- This coleslaw is best enjoyed within 2 days of being made.
