The quintessential American barbecue side dish. Crunchy shredded green cabbage and carrots are tossed in a creamy, tangy, and slightly sweet mayonnaise-based dressing. This slaw is the perfect refreshing counterpoint to rich meats like pulled pork or brisket, and adds a delightful crunch when piled onto sandwiches.
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10 items
Shred the green cabbage thinly using a sharp knife or mandoline. Grate the carrots on a box grater.
Combine the shredded cabbage and grated carrots in a large mixing bowl.
Whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, dijon mustard, celery seed, salt, and black pepper in a separate small bowl until smooth.
Pour the dressing over the cabbage mixture and toss well to coat everything evenly.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.
