Salad: United States – Tennessee – Tennessee Slaw

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 small green cabbage, about 2 lb (900 g), cored and thinly sliced
- 3 medium carrots, about 8 oz (225 g), peeled and grated
- 1 small red onion, about 4 oz (115 g), thinly sliced
- 3 scallions (green onions), about 2 oz (60 g), white and green parts thinly sliced
- 1/2 cup (120 ml) apple cider vinegar
- 1/3 cup (80 ml) vegetable oil or other neutral oil
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) yellow mustard (or Dijon for a sharper note)
- 1 tsp (2 g) celery seed
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (5 ml) hot sauce (optional, for a faint heat)
- 2 tbsp (8 g) fresh parsley, chopped (optional, for brightness)

Instructions

Short Description:
A crisp, tangy cabbage slaw dressed with an apple-cider vinegar and mustard vinaigrette, accented with carrot, onion, and celery seed for a bright Southern bite. Served chilled or at room temperature alongside barbecued meats or fried chicken.

Regional Notes:
This Tennessee version uses a vinegar-based dressing rather than a creamy mayonnaise base, reflecting the state's preference for tangy, bright flavors. A touch of mustard and celery seed gives the slaw a characteristic Southern tang and aroma distinct from creamier regional slaws.

1. In a very large bowl, combine the sliced cabbage, grated carrots, sliced red onion, and sliced scallions. Toss briefly to mix.
2. In a medium bowl or measuring cup, whisk together the apple cider vinegar, granulated sugar, yellow mustard, celery seed, kosher salt, black pepper, and hot sauce (if using) until the sugar dissolves and the mustard is evenly dispersed.
3. Slowly whisk in the vegetable oil in a steady stream until the dressing is smooth and slightly emulsified.
4. Pour the dressing over the cabbage mixture and toss thoroughly to coat all the vegetables evenly. Taste and adjust seasoning—add a pinch more salt, a little extra sugar for sweetness, or a splash more vinegar for tang if needed.
5. Fold in the chopped parsley if using. Cover the bowl and refrigerate for at least 30 minutes, preferably 1–2 hours, to let the flavors meld. The slaw will soften slightly as it rests.
6. Before serving, give the slaw a final toss and adjust seasoning again if necessary. Serve chilled or at cool room temperature alongside grilled or smoked meats.
7. Make-ahead note: This slaw keeps well in the refrigerator for 2–3 days; toss again before serving.