Print Recipe

Southern Coleslaw



  • 1 firm head green cabbage, about 2 pounds
  • 1 large carrot, peeled
  • 1/2 small sweet onion, peeled and chopped fine
  • 1/4 cup diced salad pickles
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • Pinch of black pepper


  1. Remove and discard any bruised or undesirable outside leaves from the cabbage. Quarter the cabbage and grate it into a large bowl using the coarse side of a hand grater or the shredding blade of a food processor.
  2. Grate the carrot and add to the cabbage, tossing together to combine.
  3. Add onion, pickles, mayonnaise, salt and pepper. Stir together until thoroughly mixed.
  4. Chill for at least 1 hour before serving.

Makes 6 servings.

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