Southern Vinegar Slaw

Dill pickles are my favorite addition to slaw and makes it incredibly flavorful and delicious.  Using a small batch gourmet variety makes it even more amazing.  I used a locally made pickle from Athens, GA called Phickles in this southern vinegar slaw.

I love supporting small, local companies.  They use fresh dill, garlic and peppers in their brine and I could seriously eat the whole jar in one sitting….so good.  I have a thing for pickles.  I remember getting cups of pickle juice on ice at the skating rink when I was a kid.  I clearly enjoyed overdosing on sodium, but I thought it tasted so good!  That’s kind of gross to me now,  but some people swear by pickle juice as a post-workout electrolyte replacement.  I think I’ll just stick to my protein shake concoction and get my pickle fix in other ways.

Slaw is a southern staple.

You just can’t have barbecue in the south without vinegar slaw and with grilling season heating up, I’ll be making this a lot more often.  I don’t like my slaw drowning in mayonnaise, I want to taste the fresh, crunchy vegetables that make up this classic side dish.

A few of my other favorite slaw recipes are Paleo Coleslaw with Fresh Dill,  Caribbean Lime Coleslaw that’s also Paleo-friendly and this scrumptious Brussels Sprouts Slaw that got my husband to like Brussels Sprouts again.  Enjoy~

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Southern Vinegar Slaw

Prep Time

5 mins

Total Time

5 mins

 

Servings: 6 -8 servings

Author: Amee Livingston

Ingredients

• 16 oz diced green cabbage
• 2 large carrots peeled and shredded
• 1/4 cup dill pickles chopped
• 1/2 cup finely diced green peppers
• 1/4 cup red wine vinegar
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil mayo blend orPaleo mayonnaise
• 2 tbsp light olive oil or canola oil
• 2 1/2 tbsp raw turbinado sugar
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. In a shaker jar, add vinegars, mayo, oil, sugar, salt and pepper
2. Shake until blended and sugar is dissolved
3. Mix cabbage, carrots, pickles and green peppers together in a large bowl.
4. Pour dressing over mixture and toss to coat
5. Cover and chill until ready to serve