Large bowl, wooden spoon
Whisk
Food processor
Tidewater Creamy Coleslaw
- 1½ cups Mayonnaise
- ½ cup White vinegar
- ⅓ cup Sugar
- 1 tbsp Celery seed
- 1 head Cabbage, shredded
- 1 medium Carrots, peeled and finely grated
- Kosher salt and fresh ground pepper, to taste
Lexington Red Coleslaw
- ⅔ cup Apple cider vinegar
- ½ cup Ketchup
- ¼ cup Sugar
- 2 tsp Black pepper
- 2 tsp Hot sauce (Tabasco or Texas Pete's)
- 1 medium Head Cabbage, finely chopped
- 1 large Carrot, peeled and chopped with cabbage
- ⅔ cup Sugar
- ⅓ cup Kosher salt
Piedmont Vinegar Coleslaw
- 1 medium Cabbage, cored and chopped
- ¼ cup Ketchup
- 3 tbsp Sugar
- 2 tbsp Apple cider vinegar
- ½ tsp Kosher salt
- ½ tsp Black pepper
- ½ tsp Hot sauce
Tidewater Creamy Coleslaw
Shred cabbage and carrots in a food processor with shredder attachment. Whisk mayonnaise, vinegar, sugar, celery seed, and salt and pepper to taste. Add shredded cabbage and carrot to bowl with dressing. Mix well and refrigerate until ready to serve.
Lexington Red Coleslaw
Chop cabbage and carrot until small squares in a food processor. In a large bowl, toss cabbage/carrot with ⅔ cup sugar and ⅓ cup salt. Let stand 5 minutes, then rinse in colander. Layout a kitchen towel and spread cabbage over it to dry. Pat top with paper towels.In the same bowl, whisk together mayonnaise, vinegar, ketchup, black pepper, and hot sauce. Add cabbage and mix thoroughly. Refrigerate until ready to use.
Piedmont Vinegar Coleslaw
- Store bought bags of shredded cabbage work well. A medium head of cabbage equals 5-6 cups of shredded.
Calories: 653kcal | Carbohydrates: 67g | Protein: 3g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 7195mg | Potassium: 438mg | Fiber: 4g | Sugar: 60g | Vitamin A: 2044IU | Vitamin C: 58mg | Calcium: 102mg | Iron: 2mg