Salad: United States – Appalachian and Southern United States (Kentucky) – Kentucky Coleslaw

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr

Additional 1 hr

Total 2 hrs 15 min

Ingredients

- 1 medium green cabbage, about 1.5 lb (680 g), cored and thinly shredded
- 2 large carrots, about 8 oz (225 g), peeled and grated
- 1 small red onion, about 3 oz (85 g), thinly sliced
- 1/2 cup (120 ml) apple cider vinegar
- 2 tbsp (25 g) granulated sugar
- 3 tbsp (45 ml) neutral oil (vegetable or canola)
- 1 tbsp (15 ml) yellow mustard
- 1/2 tsp (1.5 g) celery seed
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) mayonnaise (optional — for a hint of creaminess without turning it into a creamy slaw)
- 2 tbsp (8 g) chopped fresh parsley (optional, for garnish)

Instructions

Short Description:
A crisp, vinegar-forward coleslaw featuring local cabbage and shredded carrots, brightened with apple cider vinegar and a touch of sweetness. This version is tangy and light rather than heavy and creamy.

Regional Notes:
Kentucky coleslaw is typically a vinegar-based slaw with a hint of sugar, distinguishing it from the mayonnaise-heavy slaws of other regions. It highlights fresh regional cabbage and carrots and often includes celery seed and a bit of mustard for depth.

1. Combine the shredded cabbage, grated carrots, and thinly sliced red onion in a large mixing bowl; toss to distribute evenly.
2. In a separate bowl or jar, whisk together the apple cider vinegar, granulated sugar, neutral oil, yellow mustard, celery seed, salt, and black pepper until the sugar is mostly dissolved and the dressing is emulsified. Stir in the mayonnaise if using.
3. Pour the dressing over the cabbage mixture and toss thoroughly to coat all the vegetables.
4. Let the slaw sit at room temperature for 20–30 minutes or chill in the refrigerator for at least 1 hour to allow flavors to meld. Toss again before serving.
5. Taste and adjust seasoning with additional salt, sugar, or vinegar if desired. Garnish with chopped parsley if using and serve chilled or at cool room temperature.