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Creamy Southern White Slaw

Creamy Southern White Slaw

Course Side Dish
Cuisine American
Total Time 30 minutes
Servings 5
Author Tera Bare


  • 1 head cabbage depending on the size you may not need the whole head
  • 3 heaping tbsp. mayonnaise I use JFG another thing we Southerners fight about:
  • 1/2 Tsp. salt
  • 1/8 Tsp. pepper
  • 2 Tsp. sugar


  1. I had a rather large head and only used 1/3 of the cabbage, you may need more or less depending on the size of the cabbage. Cut off a good chunk and slice the cabbage really thin and then go back and chop/dice it, or use a food processor to shred and chop it for you. Just be careful not to over do it and turn it into water. You can slice it or dice it by hand if you like which is what I did, but if I’m doing it for a large crowd, then I’m pulling out the food processor.

  2. Put cabbage in a medium size bowl and add seasonings and then mayonnaise. Stir well making sure to coat everything and making sure that the mayonnaise is well incorporated. Taste. At this point, I would be careful. You can always add more of everything but it’s really hard to take it away. If it seems dry add a little more mayo. The more you stir, or the more salt you add or the more you allow it to sit, the more moisture that will be drawn out of the cabbage. So don’t overdo it with the mayo. If it’s bitter add a little more sugar.
  3. When you think you’ve got it close to how you want it to taste, allow it to sit for a few minutes in the fridge. You’ll notice that it is a little creamier due to the salt drawing out the moisture. Stir well again and re-taste. Adjust the seasonings to your liking. If you wind up with more cream than you’d like to add a little more cabbage. Store in the fridge until you’re ready to serve.