Salad: United States – Midwestern United States (Missouri) – St. Louis-Style Slaw

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 45 min

Total 1 hr

Ingredients

- 6 cups (about 10 oz / 280 g) shredded green cabbage
- 1 cup (about 4 oz / 115 g) shredded carrot
- 1 small green bell pepper, seeded and finely diced (about 1/2 cup / 70 g)
- 1/4 cup (about 1.5 oz / 45 g) finely chopped red onion
- 1 small celery stalk, finely diced (about 1 oz / 30 g)
- 3/4 cup (180 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (2.5 ml) celery seeds, lightly crushed
- 1 tsp (6 g) kosher salt (adjust to taste)
- 1/4 tsp (0.5 g) freshly ground black pepper (adjust to taste)
- 2 tbsp (8 g) chopped fresh parsley (optional, for garnish)

Instructions

Short Description:
A crisp cabbage-and-carrot slaw tossed in a creamy, slightly sweet mayonnaise dressing with a distinct hint of celery seed and diced green bell pepper for Midwestern crunch. Serve chilled as a picnic or barbecue side.

Regional Notes:
This St. Louis-style version uses a mayonnaise-forward dressing with a touch of sugar and celery seed, and commonly includes diced green bell pepper for extra texture and flavor—features that set it apart from vinegar-forward southern coleslaws or the tangier versions found elsewhere in the Midwest.

1. In a large mixing bowl, combine the shredded cabbage, shredded carrot, diced green bell pepper, chopped red onion, and diced celery. Toss to mix evenly.
2. In a separate medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, lemon juice, granulated sugar, Dijon mustard, crushed celery seeds, kosher salt, and black pepper until smooth and homogenous.
3. Pour the dressing over the cabbage mixture and toss thoroughly until all vegetables are evenly coated.
4. Taste and adjust seasoning—add more sugar for sweetness, vinegar or lemon for brightness, or salt and pepper as needed.
5. Cover and refrigerate for at least 30 minutes (preferably 1–2 hours) to let flavors meld and for the cabbage to soften slightly.
6. Just before serving, give the slaw a final toss and sprinkle with chopped fresh parsley if using. Serve chilled.