Smith House - Coleslaw


Coleslaw is a major issue throughout the nation, but especially in the South, where the variations are nearly as diverse as different kinds of barbecue. "The entrée and your own taste determine which slaw is best," Tom says. "This one is good with barbecue, on the side or in a sandwich along with the pork."

  • Prep Time: 10 minutes
  • Yield: 6 Servings
  • ¼ cup apple cider vinegar
  • ¼ cup sugar
  • ½ cup mayonnaise
  • ½ cup fresh lemon juice
  • 2 tsp celery seed
  • 2 tbsp chopped parsley
  • ½ head green cabbage shredded and chopped
  • 2 carrots grated
  • Salt and pepper
  • Pour the vinegar into a saucepan over medium heat. Add the sugar and stir until dissolved. Pour the vinegar mixture into a mixing bowl. Add the mayonnaise, lemon juice, celery seed, and parsley. Stir to combine. Fold in the cabbage and carrots. Add the salt and pepper to taste. Serve chilled.

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