Side Dish: United States – Appalachian United States (West Virginia) – West Virginia Coleslaw

Serving Size: 6

Approximate Time

Prep 20 min

Cook 20 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 1 small head green cabbage, about 1 lb (450 g), shredded
- 2 medium carrots, about 6 oz (170 g), peeled and grated
- 6 ramps (wild leeks), cleaned and thinly sliced, or 3 green onions (scallions), thinly sliced
- 3/4 cup (180 ml) mayonnaise
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) granulated sugar
- 1 tbsp (15 ml) yellow mustard
- 1/2 tsp (2.5 ml) celery seed
- 1/2 tsp (2.5 ml) kosher salt, plus more to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 1 tbsp (15 ml) finely chopped fresh parsley (optional)
- 1–2 tbsp (15–30 ml) whole milk or buttermilk, optional (to thin dressing if desired)

Instructions

Short Description:
A crunchy, tangy-sweet coleslaw dressed with mayonnaise, vinegar, and sugar, finished with the bright oniony note of ramps or green onions. Crisp cabbage and grated carrot make it a classic Appalachian side for barbecue, fried chicken, or potluck plates.

Regional Notes:
This West Virginia version emphasizes a tangy, slightly sweet dressing of mayonnaise, apple cider vinegar, and sugar and commonly incorporates local ramps (wild leeks) or green onions for a garlicky-onion lift. Compared with some regional slaws that are creamier or vinegar-only, this balances both sweet and tangy to suit Appalachian tastes.

1. Prepare the vegetables: shred the cabbage thinly and place in a large bowl. Grate the carrots and add to the bowl. Add the sliced ramps or green onions.
2. Salt and drain (optional but recommended): sprinkle 1/2 tsp kosher salt over the cabbage mixture, toss, and let sit 10 minutes to draw out excess moisture. After resting, squeeze the cabbage lightly in a clean kitchen towel or between hands to remove excess liquid; return to the bowl.
3. Make the dressing: in a medium bowl whisk together the mayonnaise, apple cider vinegar, granulated sugar, yellow mustard, celery seed, 1/4 tsp kosher salt (reserve the rest), and black pepper until smooth. If you prefer a thinner dressing, whisk in 1–2 tbsp (15–30 ml) milk or buttermilk. Stir the sliced ramps or green onions into the dressing to meld flavors.
4. Combine: pour the dressing over the cabbage and carrots and toss thoroughly so everything is evenly coated. Taste and adjust seasoning with the remaining salt and more pepper or sugar if needed.
5. Chill and marry flavors: cover and refrigerate at least 30 minutes, preferably 1–2 hours, to allow flavors to meld. Stir once before serving and sprinkle with chopped parsley if using.
6. Serve: transfer to a serving bowl and serve cold as a side to fried chicken, barbecue, or other Appalachian main dishes. Leftovers keep 2–3 days refrigerated; stir before serving.