Paula Deen Coleslaw Recipe

A bowl of creamy coleslaw sits tantalizingly on the table, its vibrant colors hinting at the crunchy and flavorful experience that awaits with each bite. This Paula Deen Coleslaw Recipe comes together in under 30 minutes, providing a delightful balance of textures and tastes that complement any summer gathering or barbecue. The combination of fresh vegetables and a tangy dressing guarantees a coleslaw that stands out.

This recipe is perfect for those who appreciate crisp, homemade salads that are easy to prepare and packed with flavor. Ideal for picnics, barbecues, or family gatherings, this coleslaw can be made ahead of time and stored in the refrigerator.

Why You’ll Love This Recipe

• The coleslaw features fresh and crunchy cabbage and carrots.
• Quick prep time makes it a hassle-free side dish.
• Easy technique allows for customization based on your taste.
• Creamy dressing enhances the freshness of the vegetables.

What You’ll Need

Gather these ingredients to create a delightful coleslaw.

For the Salad

• 1 (1.5 pounds/680 grams) head cabbage, quartered, cored, and shredded
• 2 (about 1 cup/240 milliliters) carrots, peeled and shredded
• 3 tablespoons red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives

For the Dressing

• 2 teaspoons sugar
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon celery seed
• 1.5 tablespoons lemon juice, freshly squeezed
• ½ cup (120 milliliters) mayonnaise

Add more lemon juice for extra tang.

Substitutions & Swaps

• Use white onion instead of red.
• Swap chives for green onions.
• Greek yogurt can replace mayonnaise.
• Omit celery seed for a simpler flavor.

How to Make It

Follow these steps to create your coleslaw.

Peel and shred

Peel and shred the green cabbage using a sharp knife or mandoline, creating thin, uniform strips that will provide a crisp texture to the coleslaw.

Grate carrots

Grate the carrots using a box grater or food processor, ensuring they are finely cut to blend seamlessly with the cabbage base.

Chop herbs

Finely chop the fresh parsley and chives, releasing their aromatic oils and adding a vibrant green color to the salad mixture.

Whisk dressing

In a separate mixing bowl, whisk together the mayonnaise, finely minced red onion, freshly squeezed lemon juice, granulated sugar, kosher salt, freshly ground black pepper, and ground celery seed until the dressing becomes smooth and well-integrated.

Combine veggies

Transfer the shredded vegetables into a large mixing bowl, creating a colorful and textured foundation for the coleslaw.

Coat with dressing

Gradually pour the creamy dressing over the vegetable mixture, using a spatula or large spoon to ensure every strand is evenly coated with the tangy mixture.

Fold and toss

Gently fold and toss the ingredients, making sure the dressing thoroughly penetrates and blends with the cabbage and carrot strands.

Taste and adjust

Taste the coleslaw and fine-tune the seasoning, adding additional salt, pepper, or lemon juice to achieve your desired flavor profile.

Chill

Cover the bowl and refrigerate for 15-20 minutes, allowing the flavors to meld and the vegetables to slightly soften while maintaining their crisp texture.

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, vegetables will become mushy.
Reheat: not applicable; serve cold.

Tips for Best Results

• Ensure the cabbage is shredded finely for the best texture.
• Use freshly squeezed lemon juice for a brighter flavor.
• Allow chilling time for the best flavor development.
• Adjust sugar and seasoning according to your preference.

Serving Suggestions

• Pair it with grilled meats for a classic BBQ experience.
• Serve beside fried chicken for a Southern-style feast.
• Use as a topping for sandwiches or burgers for added crunch.