My mom, Syble Mae Honeycutt Ruppe, made her North Carolina mountain coleslaw on the creamy/sweet side. Indie Sewell Tyler Bunting, my son’s grandmother, relied on apple-cider vinegar and celery seed for her sour/crisp Tidewater Virginia version. This recipe honors both of these ladies. What makes this coleslaw “southern?” Why, Duke’s Mayonnaise of course! And what makes it mine is the addition of a healthy ration of horseradish. Those of us from the South tend to think that bland is blah, and that a little heat never hurt anyone. BTW, both Syble and Indie chopped the cabbage and onion by hand. I use a food processor. Just be sure to squeeze out any liquid produced by the processor. And be sure to include a slotted spoon for serving. Try this at your next cookout, you’ll like it!
Glyn’s Southern Style Coleslaw
1 large head of cabbage, finely chopped
1 medium onion, finely chopped
1 c (or more) Duke’s Mayonnaise (or vegan substitute)
1/4 organic apple cider vinegar
1 heaping tsp celery seeds
2 tsp prepared horseradish
1/4 cup sugar or equivalent sweetener
salt to taste
Remove any tough outer leaves from the cabbage. (keep them for stuffed cabbage rolls) Chop the cabbage and onion in batches in the food processor. Transfer to a large bowl, squeezing out any excess liquid. Add the remaining ingredients and stir well. Taste and adjust to your preferences. If you want a sweeter, creamier slaw, use additional mayonnaise and sugar. More vinegar and horseradish will make the slaw more tart.
~ Dayenu! Glyn