Paula Deen Coleslaw Recipe

There is nothing quite like a classic side dish to bring a meal together. The Paula Deen Coleslaw Recipe is the ultimate example of Southern comfort food.

This Paula Deen Coleslaw Recipe is creamy, sweet, and perfectly tangy. Many people wonder how to make Paula Deen Coleslaw Recipe at home.

It is actually very simple and quick to prepare. This Paula Deen Coleslaw Recipe uses fresh ingredients that create a wonderful crunch in every single bite.

What Makes This Paula Deen Coleslaw Special

This coleslaw stands out because of its perfect balance of flavors. Paula Deen is known for her rich and soulful Southern cooking.

Her coleslaw recipe follows that tradition beautifully. It is not just a pile of shredded cabbage. It is a creamy masterpiece that tastes like a summer picnic.

The secret lies in the dressing. It uses a blend of mayonnaise and vinegar for a sharp kick. A hint of sugar adds that classic Southern sweetness we all love.

It feels nostalgic, like something your grandmother would serve at a Sunday dinner. The texture stays crunchy even after the dressing is added. This makes it the perfect companion for heavy or fried main courses.

Equipment List

• Large mixing bowl
• Small whisk or fork
• Sharp knife or food processor
• Measuring cups
• Measuring spoons
• Rubber spatula
• Airtight container for storage

Recipe Overview

• Recipe Name: Paula Deen Coleslaw
• Servings: 8 people
• Prep Time: 15 mins
• Cook Time: 0 mins
• Total Time: 15 mins (plus chilling time)
• Course: Side Dish
• Cuisine: Southern American
• Calories: 145 kcal per serving

Ingredients You Need for Paula Deen Coleslaw Recipe

• 1 medium head of green cabbage (shredded)
• 2 large carrots (grated)
• 1 small yellow onion (grated or finely minced)
• 1 cup high-quality mayonnaise
• 1/4 cup yellow mustard
• 2 tablespoons apple cider vinegar
• 1/3 cup granulated sugar
• 1 teaspoon celery seed
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Step-by-Step Guide

1. Prepare the Vegetables

Start by cleaning your vegetables thoroughly. Shred the cabbage into thin strips using a knife or grater. Grate the carrots and the onion into a large bowl. Mix them together until the colors look bright and even.

2. Make the Creamy Dressing

In a separate small bowl, combine the mayonnaise and mustard. Add the apple cider vinegar and sugar to the mix. Whisk everything together until the sugar dissolves completely. The dressing should look smooth and pale yellow.

3. Season the Dressing

Add the celery seed, salt, and black pepper to the wet ingredients. Whisk again to distribute the spices evenly. Taste a tiny bit to ensure the balance of sweet and salty is right. Adjust the salt if you prefer more savory notes.

4. Combine Cabbage and Dressing

Pour the creamy dressing over the shredded cabbage and carrots. Use a large spatula or spoons to toss the vegetables. Ensure every piece of cabbage is well-coated in the sauce. The mixture will look very creamy at this stage.

5. Chill Before Serving

Cover the bowl tightly with plastic wrap or a lid. Place the coleslaw in the refrigerator for at least one hour. This time allows the flavors to meld together perfectly. It also softens the cabbage just a tiny bit.

6. Give it a Final Toss

Take the bowl out of the fridge right before serving. The dressing may settle at the bottom of the bowl. Give it one more good stir to bring the moisture back up. Serve it cold for the best experience.

Expert Tips & Variations

• Use a Food Processor: Use the shredding blade to save time on the cabbage.
• Keep it Cold: Always serve coleslaw chilled to maintain the best crunch.
• Add Some Color: Mix in a bit of purple cabbage for a beautiful visual pop.
• Spiced Version: Add a pinch of cayenne pepper if you like a little heat.
• Low Sugar: You can reduce the sugar if you prefer a more vinegar-forward taste.
• The Onion Secret: Grating the onion makes the flavor blend better than chopping it.
• Make it Early: It actually tastes even better the next day after sitting.

Interesting Facts About Coleslaw

Coleslaw has a very long and interesting history. The name actually comes from the Dutch word “koolsla,” which means cabbage salad. It has been a staple in American homes since the late 1700s.

In the South, coleslaw is more than just a salad. It is often used as a topping for sandwiches and hot dogs. Paula Deen’s version highlights the importance of mayonnaise in Southern dressings.

It is one of the most requested side dishes at barbecues across the United States. Cabbage is also very affordable, making this a budget-friendly meal addition.

Perfect Dishes to Serve With Paula Deen Coleslaw

This coleslaw pairs perfectly with smokey and savory flavors. It is the best friend of Slow-Cooked Pulled Pork sandwiches. The crunch of the cabbage cuts through the richness of the meat.

You can also serve it alongside Fried Catfish or Crispy Chicken. It is a traditional side for Baby Back Ribs at a backyard BBQ.

If you are having a simple lunch, try it with a grilled cheese sandwich. It even works well with grilled shrimp or blackened salmon.

Storage and Reheating Tips

• Refrigeration: Store leftovers in an airtight container immediately.
• Shelf Life: It stays fresh in the fridge for 3 to 5 days.
• Do Not Freeze: Coleslaw does not freeze well because the mayonnaise will separate.
• Keep it Covered: Cabbage can absorb other smells in the fridge if not covered.
• Drain Excess Liquid: If it gets too watery after a day, simply drain the extra juice.

Nutrition Information

Nutrient	Amount Per Serving
Calories	145 kcal
Total Fat	11g
Cholesterol	10mg
Sodium	280mg
Total Carbohydrates	12g
Dietary Fiber	2g
Sugars	9g
Protein	1g

Health Benefits

Cabbage is a powerhouse of nutrition that often goes overlooked. It is packed with Vitamin C, which helps boost your immune system.

It also contains Vitamin K, which is essential for bone health. The fiber in the cabbage and carrots supports a healthy digestive system.

Even though this recipe has a creamy dressing, the base is made of healthy vegetables. Eating raw cabbage provides antioxidants that help reduce inflammation in the body.

FAQs about Paula Deen Coleslaw Recipe

Can I use a pre-packaged coleslaw mix for this recipe?

Yes, you can certainly use a bagged mix to save time. Just make sure the bag is fresh and the cabbage is still crunchy. You will still need to make the homemade dressing for that authentic Paula Deen flavor.

Why is my coleslaw watery after sitting in the fridge?

Cabbage contains a lot of water. Once you add salt and sugar, the vegetables release their moisture. This is normal! Simply stir it well before serving or drain a little liquid if you prefer it thicker.

Can I use Miracle Whip instead of mayonnaise?

You can, but it will change the flavor significantly. Miracle Whip is much sweeter and has more spices than plain mayonnaise. If you use it, you might want to reduce the extra sugar in the recipe.

How long should I let the coleslaw sit before eating?

At least one hour is the magic number for the best flavor. However, if you are in a rush, you can eat it immediately. The flavors just won’t be as deep and combined as they would be later.

Final Thoughts

The Paula Deen Coleslaw Recipe is a true classic that never goes out of style. It brings a sweet and creamy touch to any dinner table.

Whether you are hosting a big summer bash or a quiet family dinner, this dish fits perfectly. I hope you enjoy making this simple, delicious recipe for your loved ones today!