Salad: United States – Arkansas (Ozark Mountains, Southern United States) – Ozark Mountain Slaw

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

- 6 cups (about 480 g) thinly shredded green cabbage
- 1 1/2 cups (about 150 g) shredded carrots
- 1 medium tart apple (Granny Smith), cored and julienned, about 6 oz (170 g)
- 1/2 small red onion, thinly sliced (about 2 oz / 60 g)
- 2 green onions (scallions), thinly sliced (about 2 tbsp / 15 g)
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) vegetable oil or neutral oil
- 2 tbsp (25 g) packed light brown sugar
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (1 g) celery seed
- 1 tsp (6 g) kosher salt (adjust to taste)
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 cup (30 g) chopped toasted pecans (optional)

Instructions

Short Description:
A crisp, tangy cabbage slaw from the Ozark region featuring shredded cabbage, carrots, and tart apple, dressed in a bright apple-cider vinegar–forward dressing. It’s a refreshing, slightly sweet-and-sharp side that mellows as it sits.

Regional Notes:
This Ozark version highlights the inclusion of apples and an apple-cider-vinegar–based dressing rather than a heavy mayonnaise base, a distinctive trait in Arkansas mountain slaws. The balance of tang, a touch of brown sugar, and simple pantry spices reflects local Mid-South preferences and contrasts with creamier coleslaws found elsewhere.

1. Prepare the produce: thinly shred the cabbage and carrots, julienne the apple, and thinly slice the red onion and green onions. If using pecans, toast them lightly in a dry skillet over medium heat for 3–4 minutes, stirring, then cool.
2. Make the dressing: in a medium bowl whisk together the apple cider vinegar, vegetable oil, light brown sugar, Dijon mustard, celery seed, salt, and black pepper until the sugar is mostly dissolved and the dressing is emulsified.
3. Combine slaw and dressing: place the shredded cabbage, carrots, apple, red onion, and green onions in a large bowl. Pour the dressing over the vegetables and toss thoroughly to coat.
4. Let flavors meld: cover and refrigerate the slaw at least 20–30 minutes (up to 2 hours) to allow the vinegar to soften the cabbage and meld flavors; taste and adjust salt or sugar if needed.
5. Finish and serve: just before serving, toss in the toasted pecans if using for crunch. Serve chilled or at cool room temperature as a salad side.