Culinary Explorer
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Southern Sweet Creamy Coleslaw
Created by Chef Remy
Crisp ribbons of cabbage and carrot dressed in a tangy, sweet, and creamy sauce that gets better as it sits, the kind of coleslaw that disappears first at every church supper and family reunion.
Good coleslaw is not an afterthought. It is the cool, creamy counterpoint that makes fried catfish sing and pulled pork taste complete. At Lagniappe, we go through fifty pounds of cabbage a week because folks expect that bowl of slaw next to their plate, and they notice when it is not there.
My grandmother Evangeline taught me the balance: enough sugar to round the edges, enough vinegar to cut the richness, enough salt to wake everything up. She never measured a thing, just tasted and adjusted until it hit right. That's the bayou way. You build the dressing, you taste it, you fix what needs fixing.
The secret most folks miss is time. Fresh-made coleslaw is fine, but coleslaw that sits for an hour transforms into something special. The salt draws moisture from the cabbage, the dressing penetrates the vegetables, and all those flavors get acquainted. Patience turns good coleslaw into great coleslaw.
Ingredients
green cabbage
Quantity
1 medium head (about 2 pounds)
carrots
Quantity
3 medium
peeled
red onion
Quantity
1/2 small
very thinly sliced
| Ingredient | Quantity |
|---|---|
| green cabbage | 1 medium head (about 2 pounds) |
| carrotspeeled | 3 medium |
| red onionvery thinly sliced | 1/2 small |
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