This is an old-school coleslaw. The slightly sweet and creamy kind you might crave with a fried catfish platter or pile onto a barbecue sandwich.
Only this slaw has something different about it. Something you can’t quite put your finger on at first.
It’s the texture.
Most slaws are made with cabbage that’s been thinly sliced, shredded, chopped or grated. But this one benefits from combining those techniques. Half of its cabbage is sliced; the other half is chopped and processed lightly in the food processor.
You wouldn’t think something so simple could make that much of a difference, but it gives the slaw a more interesting texture, letting it dance in your mouth instead of just clumping together.
If you’re a coleslaw fan, you’ve got to try this technique. It’s unstoppable!
The Lady’s Coleslaw
Adapted from Paula Deen’s “The Lady & Sons Savannah Country Cookbook”
Makes 6 servings
- 1/2 cup mayonnaise
- 1/2 teaspoon seasoning salt (recommended: Jane’s Krazy Mixed-up salt)
- 1/4 teaspoon coarsely ground black pepper
- 2 tablespoons sugar
- 1/4 teaspoon lemon-pepper seasoning
- 1 tablespoon white vinegar
- 1/2 green bell pepper, chopped
- 1 green onion, chopped
- 1/2 large carrot, chopped
- 1/8 cup chopped fresh parsley leaves
- 1/2 cabbage head
- In a medium bowl, combine the mayonnaise, salt, pepper, sugar, lemon-pepper seasoning and vinegar. Set aside.
- Using a food processor, gently pulse the carrot 2 to 3 times. Add the bell pepper, onion, and parsley, and pulse 3 times, until the vegetables are finely chopped but not mushy.
- Transfer the vegetable mixture to the dressing, and stir to combine. Set aside.
- Take the 1/2 cabbage head, and divide it in half. Slice one half thinly, and set aside. Cut the other half into chunks, place them in the food processor, and process lightly, making sure the cabbage doesn’t become mushy.
- Transfer all of the cabbage to the bowl with the processed vegetables and dressing. Toss to combine, and chill for 1 hour.