Salad: United States – Great Plains United States — South Dakota – South Dakota Coleslaw

Serving Size: 6

Approximate Time

Prep 20 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 10 min

Ingredients

- 6 cups (about 480 g) shredded green cabbage, packed
- 1 cup (about 100 g) shredded red cabbage
- 2 cups (about 220 g) grated carrot
- 1/2 cup (about 75 g) thinly sliced red onion
- 1/3 cup (about 95 g) sweet pickle relish
- 1/4 cup (about 15 g) chopped fresh parsley
- 1 cup (240 g) mayonnaise
- 1/2 cup (120 g) sour cream
- 3 tbsp (45 ml) apple cider vinegar
- 2 tbsp (30 ml) granulated sugar
- 1 tbsp (15 ml) Dijon mustard
- 1/2 tsp (1.5 g) celery seed
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) milk or buttermilk (optional, to thin)

Instructions

Short Description:
A crisp, creamy coleslaw with shredded cabbages and carrots dressed in a tangy-sweet, mayonnaise-sour cream dressing brightened by apple cider vinegar — a classic South Dakota side for picnics and potlucks.

Regional Notes:
This South Dakota version emphasizes a creamy base rounded with a noticeable but balanced apple cider vinegar tang and a touch of sweetness, reflecting local preferences for tangy-sweet profiles at family suppers and community meals. It’s milder and creamier than sharper vinegar-only Midwest slaws and commonly appears alongside grilled meats and hearty Midwestern fare.

1. In a very large bowl, combine the shredded green cabbage, shredded red cabbage, grated carrot, sliced red onion, and sweet pickle relish. Toss to mix evenly.
2. In a medium bowl or measuring cup, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and pepper until smooth. If you prefer a slightly thinner dressing, whisk in the milk or buttermilk a tablespoon at a time to reach desired consistency.
3. Pour the dressing over the cabbage mixture and toss thoroughly until all vegetables are evenly coated. Taste and adjust seasoning — add a touch more vinegar for brightness or a little more sugar for sweetness, keeping the balance tangy-sweet typical of this regional style.
4. Stir in the chopped parsley, then cover and refrigerate for at least 1 hour (preferably 2–4 hours) to let flavors meld and the cabbage soften slightly.
5. Before serving, give the coleslaw a final toss and adjust salt and pepper if needed. Serve chilled as a side at barbecues, potlucks, or family suppers.