Salad: United States – Alabama, Southern United States – Alabama Slaw

Serving Size: 6

Approximate Time

Prep 20 min

Cook 5 min

Additional 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 6 cups (540 g) green cabbage, thinly shredded
- 1 cup (100 g) red cabbage, thinly shredded (optional for color)
- 1 1/2 cups (150 g) carrots, shredded (about 2 medium)
- 1/2 cup (75 g) red onion, thinly sliced
- 2 scallions (green onions), trimmed and thinly sliced (about 20 g)
- 1/3 cup (15 g) fresh parsley, chopped
- 3 tbsp (45 ml) apple cider vinegar
- 2 tbsp (30 ml) distilled white vinegar
- 1 tbsp (15 ml) prepared yellow mustard
- 2 tbsp (25 g) granulated sugar
- 1/3 cup (80 ml) neutral oil (canola or vegetable)
- 1 tsp (2 g) celery seed
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1-2 tsp (5-10 ml) hot sauce (optional, to taste)

Instructions

Short Description:
A crisp, tangy cabbage salad dressed in a vinegar-forward vinaigrette with a bright mustard note and a touch of sweetness. Served cold, it’s a classic Southern side that cuts through rich barbecue and fried foods.

Regional Notes:
This Alabama version is vinegar-based rather than creamy—typical of many Southern slaws—and often includes a hint of prepared mustard and celery seed for extra tang and depth. Unlike creamier coleslaws, it relies on oil-and-vinegar emulsion and a little sugar to balance acidity.

1. Trim and thinly shred the green and red cabbage; place in a large mixing bowl. Add shredded carrots, sliced red onion, scallions, and chopped parsley.
2. In a separate bowl or a jar with a lid, combine apple cider vinegar, distilled white vinegar, prepared yellow mustard, granulated sugar, celery seed, kosher salt, black pepper, and hot sauce if using. Whisk or shake until sugar and salt begin to dissolve.
3. Slowly stream in the oil while whisking (or add oil to the jar and shake vigorously) until the dressing emulsifies into a smooth vinaigrette.
4. Pour the dressing over the cabbage mixture and toss thoroughly to coat all vegetables evenly. Taste and adjust salt, sugar, or vinegar for balance.
5. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours, to let flavors meld and the cabbage soften slightly. Toss again before serving.
6. Serve chilled as a salad or side dish alongside barbecue, fried chicken, or other Southern mains.