Southern Vinegar Slaw with Dill Pickles

A creamy vinegar slaw recipe made with diced cabbage, carrots, green pepper, onions, and dill pickles.

Course Side Dish

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 91kcal

Author Amee

16 oz chopped green cabbage -finely shredded (or use a bag of slaw for convenience)
1-2 carrots -peeled and shredded (I do 2 small carrots or one large carrot)
½ cup green peppers -finely diced
½ cup sweet onion -finely diced
¼ cup dill pickles -finely chopped- refrigerated or artisan pickles recommended

In a shaker jar, add the vinegars, mayo, sugar, salt, and pepper.
Shake until blended and sugar is dissolved.
Mix cabbage, carrots, green peppers, onions, and pickles together in a large bowl.
Pour dressing over mixture and toss to coat.
Cover and chill until ready to serve. Be sure to give it a good stir before serving.

To save time, use a food processor to shred your cabbage, or simply buy a pre-shredded coleslaw blend. I prefer the taste of freshly shredded cabbage, so I try to use fresh unless I'm in a pinch. I use a salad shooter to shred the carrots so they aren't too finely shredded.
Plan so you have enough time to chill your slaw before serving. The veggies taste much better when they've had some time to marinate.
I usually double this recipe when I'm feeding a larger group. A large head of cabbage should easily make a double batch. I recommend weighing the shredded cabbage on a food scale to ensure the perfect slaw-to-dressing ratio. I love this recipe because it's not swimming in mayo, but has plenty of dressing for incredible flavor.
I always serve a side of extra-chopped pickles for all the pickle lovers. If you don't like pickles, this slaw is amazing without them!