Classic Coleslaw

Serves 6 (Or tops 8 Pulled Pork Sandwiches)
This is a simple, basic coleslaw. Serve it on the side with Brined and Fried Chicken or pile it high on a pulled pork sandwich (see page 165) as a cool, creamy, crunchy counterpoint.


  • 1 Vidalia onion, halved and thinly sliced
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon celery seeds
  • 1/2 medium green cabbage, cored, quartered, and thinly sliced (8 cups)


  1. Place onions in a bowl, cover with cold water, and steep 10 minutes.
  2. In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, salt, pepper, and celery seeds.
  3. Drain onions. Add to bowl along with cabbage and stir until well combined. Cover and store in fridge. Remove from fridge 30 minutes before serving.
cook's note
If you are shy about using raw onions because of their pungent flavor, soak the sliced onions in cold water for 10 minutes. It pulls out some of the strong sulphur flavor notes and crisps them up in the process.
Need help with the ingredients? Check our pantry list: