Introducing Duke’s Coleslaw Dressing: Elevate your salads with the creamy perfection of Duke’s Coleslaw Dressing. Made from premium ingredients and crafted with care, our dressing adds a delightful tangy twist to any coleslaw recipe. Experience the authentic taste that has made Duke’s a beloved household name for generations. Perfect for picnics, barbecues, or simply enjoying at home, Duke’s Coleslaw Dressing is the secret ingredient that will take your salads to new heights.

CLASSIC SOUTHERN COLESLAW RECIPE

This Southern coleslaw recipe has been passed down through generations in my family and is a staple at any gathering. The simple yet flavorful combination of tangy vinegar, earthy celery salt, and creamy Dukes Mayo makes this coleslaw a perfect side dish for your next cookout. It can also be used as a condiment on pulled pork or BBQ sandwiches.

To make the classic Southern coleslaw, whisk together Duke’s Mayonnaise, vinegar, celery salt, and chopped parsley until smooth in a large bowl. Add in the shredded cabbage mix and toss until fully combined. Chill the coleslaw for at least 1 hour before serving to let the flavors meld together.

Avoid using red cabbage in this recipe as it will turn purple once the dressing is added. Pre-shredded cabbage mix with carrots is recommended for convenience, but if you prefer to shred your own cabbage, make sure to do so evenly using a mandolin. Duke’s Mayonnaise is the preferred mayo for this recipe, but Hellmans can be used as an alternative.

For optimal flavor, prepare the coleslaw at least a few hours ahead of time or even the night before to allow the flavors to absorb into the cabbage. Southern coleslaw is known to taste even better on the second day! If serving outside in summer, place the coleslaw bowl inside a larger bowl filled with ice to keep it chilled.

MY FAMILY SOUTHERN COLESLAW RECIPE

This Southern coleslaw recipe has been passed down in my family for generations and is a staple at any gathering. The flavors are simple yet delicious, with tangy vinegar and earthy celery salt complemented by creamy Duke’s Mayonnaise. Whether served as a side dish or as a condiment on pulled pork or BBQ sandwiches, this coleslaw is sure to be a hit at your next cookout.

I have made two small changes to the original recipe – substituting apple cider vinegar for white vinegar and adding fresh chopped parsley for added color and freshness. However, the essence of the recipe remains true to its original form, as it was taught to me years ago.

If you’re following a keto diet, I also provide an alternative version of this recipe using Allulose as a substitute for table sugar. This makes the coleslaw keto-friendly and suitable for those looking to cut calories and carbs. It’s a perfect option for diabetic family members or anyone seeking healthier alternatives.

MESSING WITH TRADITION

MESSING WITH TRADITION

This Southern coleslaw recipe has been passed down through generations in my family, and it has always been a classic staple at our gatherings. The recipe is simple and straightforward, but the flavors are perfectly balanced, from the tangy vinegar to the earthy celery salt. The creamy Duke’s Mayonnaise brings all the ingredients together, making this coleslaw a must-have side dish for any cookout or gathering.

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While coleslaw is commonly served as a side dish, it can also be used as a condiment on pulled pork or BBQ pulled chicken sandwiches. I recommend serving a ½ cup portion as a side dish and a ¼ cup portion as a condiment for BBQ sandwiches.

I have made two small changes to the original recipe that was taught to me years ago. Instead of using white vinegar, I use apple cider vinegar for added depth of flavor. Additionally, I add fresh chopped parsley to give the coleslaw some color and freshness. These changes enhance the original recipe without compromising its traditional taste.

HOW TO MAKE SOUTHERN COLESLAW

To make Southern coleslaw, start by whisking together Duke’s Mayonnaise, vinegar, celery salt, and chopped parsley in a large bowl until smooth. Make sure to use Duke’s Mayonnaise for that authentic Southern flavor.

Next, add the pre-shredded cabbage mix (without red cabbage) to the bowl and toss until fully combined with the dressing. It’s okay to use pre-shredded cabbage to save time, but if you prefer to cut your own cabbage, make sure to shred it evenly using a mandolin.

Once everything is mixed together, chill the coleslaw in the refrigerator for at least 1 hour before serving. This will allow the flavors to meld together and enhance the taste of the coleslaw. For best results, prepare the coleslaw a few hours ahead of time or even overnight so that the flavors have more time to develop.

If you’re serving the coleslaw outdoors during summer, place it in a smaller bowl and then put that bowl into a larger bowl filled with ice. This will help keep the coleslaw chilled and fresh throughout your gathering.

COLESLAW RECIPE

This Southern coleslaw recipe has been passed down through generations in my family. It’s a classic and simple recipe, but the flavors are spot-on, from the tangy vinegar to the earthy celery salt. The creamy Dukes Mayo brings everything together, making this coleslaw a staple for any cookout or gathering. It can be served as a side dish or used as a condiment on pulled pork or BBQ pulled chicken.

To make this coleslaw, whisk together Duke’s Mayonnaise, vinegar, celery salt, and chopped parsley in a large bowl until smooth. Add in the shredded cabbage mix and toss until fully combined. Chill for at least 1 hour before serving.

I made two small changes to the original recipe by using apple cider vinegar instead of white vinegar and adding fresh chopped parsley for added color and freshness. However, you can choose to make the original version or my updated version based on your preference.

INGREDIENTS

– 16 oz Shredded Cabbage (pre shredded mix with carrots, no red cabbage)

– 1 cup Duke’s Mayonnaise

– 2 tablespoons Vinegar (white vinegar or apple cider vinegar)

– 1 teaspoon Celery Salt

– 2 tablespoons Chopped Parsley

INSTRUCTIONS

1. In a large bowl, whisk together Duke’s Mayonnaise, vinegar, celery salt, and chopped parsley until smooth.

2. Add the shredded cabbage mix to the bowl and toss until fully combined.

3. Chill the coleslaw in the refrigerator for at least 1 hour before serving.

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4. If serving outside in the summer, place the coleslaw in a smaller bowl and then place that bowl into a larger bowl filled with ice to keep it chilled.

5. Avoid using red cabbage as it will turn purple once the dressing is added.

6. It is recommended to prepare the coleslaw at least a few hours ahead of time or even make it the night before to allow the flavors to absorb into the cabbage.

7. Serve as a side dish with a ½ cup serving or use as a condiment for BBQ sandwiches with a ¼ cup serving.

8. For a keto-friendly version, substitute Allulose for table sugar.

9. Enjoy!

KETO VERSION OF SOUTHERN COLESLAW

If you’re following a keto diet or looking to reduce your calorie and carb intake, you can easily make a keto-friendly version of this southern coleslaw recipe. Simply substitute Allulose in place of table sugar. Allulose is a keto sweetener that doesn’t have an aftertaste and is only about 75% as sweet as sugar. It’s perfect for anyone looking to cut calories and carbs, including those with diabetes.

To make the keto version of this coleslaw, whisk together Duke’s Mayonnaise, Vinegar, Celery Salt, and Chopped Parsley in a large bowl until smooth. Then add in the shredded cabbage mix and toss until fully combined. Chill the coleslaw for at least 1 hour before serving.

If you’re making this coleslaw for a gathering or have family members with different dietary needs, you can double the recipe and make half with real sugar and half with Allulose. This way, everyone can enjoy this delicious side dish without compromising their health goals.

TIPS FOR MAKING SOUTHERN COLESLAW

1. Use Duke’s Mayonnaise: Duke’s Mayonnaise is the preferred mayo for this coleslaw recipe as it adds a rich and creamy flavor. If you can’t find Duke’s, you can use another brand of mayonnaise, but the taste may vary.

2. Chill before serving: It’s important to refrigerate the coleslaw for at least 1 hour before serving. This allows the flavors to meld together and gives the cabbage a chance to soften slightly.

3. Avoid using red cabbage: While red cabbage may look appealing, it can turn your coleslaw purple once it comes in contact with the dressing. Stick to using pre-shredded cabbage mix with carrots for best results.

4. Make ahead of time: Southern coleslaw is often better the next day as the flavors have had time to develop. Consider making it a few hours or even the night before your gathering to allow the flavors to fully absorb into the cabbage.

5. Keep chilled when serving outdoors: If you’re serving coleslaw outside during hot summer months, place the coleslaw bowl inside a larger bowl filled with ice to keep it chilled and prevent spoilage.

Classic Southern Coleslaw Recipe

This classic Southern coleslaw recipe has been passed down through generations in my family. It’s a simple yet delicious recipe that always makes an appearance at our gatherings. The flavors are perfectly balanced, from the tangy vinegar to the earthy celery salt. The creamy Duke’s Mayonnaise brings everything together, making this coleslaw a staple side dish for any cookout or barbecue.

To make this coleslaw, start by whisking together Duke’s Mayonnaise, vinegar, celery salt, and chopped parsley in a large bowl until smooth. Then add in the shredded cabbage mix and toss until fully combined. Chill the coleslaw for at least 1 hour before serving to allow the flavors to meld together.

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One tip is to avoid using red cabbage in this recipe, as it can turn the coleslaw purple once dressed. If you prefer to shred your own cabbage, make sure to do so evenly using a mandolin. And when serving the coleslaw outside in the summer, place it in a smaller bowl inside a larger bowl filled with ice to keep it chilled.

Ingredients

– 16 oz Shredded Cabbage (pre-shredded mix with carrots, no red cabbage)

– Duke’s Mayonnaise

– Vinegar

– Celery Salt

– Chopped Parsley

Instructions

In a large bowl, whisk together Duke’s Mayonnaise, vinegar, celery salt, and chopped parsley until smooth.

Add the shredded cabbage mix to the bowl and toss until fully combined.

Chill the coleslaw in the refrigerator for at least 1 hour before serving.

Notes

This Southern coleslaw recipe has been passed down through generations in my family. It is a classic and simple recipe that never fails to impress. The tangy vinegar and earthy celery salt add delicious flavor to the coleslaw, while the creamy Dukes Mayo brings it all together.

Coleslaw is not only a popular side dish but also a versatile condiment. It pairs perfectly with pulled pork or BBQ pulled chicken sandwiches. I recommend serving it as a ½ cup side dish or a ¼ cup condiment for BBQ sandwiches.

I made two small changes to the original recipe. Instead of white vinegar, I used apple cider vinegar for added depth of flavor. I also added fresh chopped parsley to enhance the color and freshness of the coleslaw. However, you can choose whether to make the original version or my slightly updated one.

If you follow a keto diet or have diabetic family members, I have provided an option to make this coleslaw recipe keto-friendly. Simply substitute Allulose for table sugar, and you’ll have a low-carb version of this delicious side dish.

No matter which version you choose, this southern coleslaw recipe is sure to be a hit at your next cookout or gathering!

Nutrition

This Southern coleslaw recipe is a delicious and versatile side dish that can be enjoyed at cookouts, barbecues, or as a condiment on sandwiches. The classic recipe combines shredded cabbage with tangy vinegar, earthy celery salt, and creamy Duke’s Mayonnaise. With just a few simple ingredients, this coleslaw is packed with flavor.

As a side dish, it is recommended to serve a ½ cup serving of coleslaw. As a condiment for BBQ sandwiches, a ¼ cup serving is suggested. The addition of fresh chopped parsley adds color and freshness to the coleslaw. While the original recipe calls for white vinegar, apple cider vinegar can be used as an alternative.

For those following a keto diet or looking to cut calories and carbs, this coleslaw recipe can be easily modified. Substitute Allulose in place of table sugar to make it keto-friendly. Allulose is a favorite keto sweetener because it does not have an aftertaste and is only about 75% as sweet as sugar. This modification allows everyone, including diabetic family members, to enjoy this delicious coleslaw.

In conclusion, Duke’s Coleslaw Dressing offers a delectable and creamy addition to any coleslaw dish. Its rich flavor and smooth texture enhance the overall taste, making it a popular choice among consumers. Whether you’re enjoying it at home or in a restaurant, Duke’s Coleslaw Dressing is sure to elevate your coleslaw experience.

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