Salad: United States – Mississippi – Mississippi Comeback Slaw

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 6 cups (510 g) thinly shredded green cabbage
- 1 cup (110 g) shredded carrots
- 1/2 cup (75 g) red bell pepper, thinly sliced
- 4 green onions, white and green parts thinly sliced (about 2 oz / 60 g)
- 1/4 cup (25 g) chopped fresh parsley (optional)
- 1 cup (240 g) mayonnaise
- 1/3 cup (80 g) ketchup
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 g) sweet pickle relish
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 ml) hot sauce (or 1/4–1/2 tsp cayenne pepper, to taste)
- 1 tsp (2 g) onion powder
- 1 tsp (2.8 g) garlic powder
- 1/2 tsp (1.5 g) smoked paprika
- 1/2 tsp (3 g) kosher salt (adjust to taste)
- 1/4 tsp (0.5 g) freshly ground black pepper
- Optional garnish: extra sliced green onion and a dusting of smoked paprika

Instructions

Short Description:
A crisp cabbage-and-carrot salad tossed in tangy, creamy Mississippi Comeback Sauce for a sweet-savory, slightly spicy side salad. Bright vegetables and a rich, mayo-ketchup–based dressing make this a classic Southern picnic or plate-lunch accompaniment.

Regional Notes:
This version is specifically Mississippi-style because the dressing is Mississippi Comeback Sauce: a mayonnaise- and ketchup-forward, Worcestershire-savored creamy dressing with spices and relish that sets it apart from generic coleslaws. The sauce gives a tangy, slightly sweet and savory profile distinct to the Gulf South and Mississippi Delta traditions.

1. In a medium bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, sweet pickle relish, apple cider vinegar, sugar, hot sauce, onion powder, garlic powder, smoked paprika, salt, and black pepper until smooth and fully combined. Taste and adjust seasoning (more hot sauce for heat, more sugar for sweetness, or a splash more vinegar for tang).
2. In a large mixing bowl, combine the shredded cabbage, shredded carrots, red bell pepper, and sliced green onions. Add the chopped parsley if using.
3. Pour about three-quarters of the Comeback Sauce over the vegetables and toss thoroughly to coat. Reserve the remaining dressing for guests to add at the table or to loosen the slaw after chilling.
4. Cover and refrigerate the slaw for at least 30 minutes, preferably 1–2 hours, to let the flavors marry and the cabbage soften slightly. For best flavor, chill up to 4 hours or overnight; stir and add reserved dressing if the slaw looks dry before serving.
5. Just before serving, taste and adjust seasoning. Garnish with extra sliced green onion and a light dusting of smoked paprika if desired. Serve chilled.