Coleslaw is one of my favorite side dishes, but I don't eat it nearly as much as I'd like to because I just can't seem to make it the right way. The classic salad, made primarily from finely shredded raw cabbage, is fresh and crunchy and the flavors can range from sweet and tangy to creamy, depending on the dressing you use. I prefer a good mix of tangy and sweet, the way they make it at diners in the South.
I recently found a coleslaw recipe by content creator @mamawgailcooks and it's made exactly like you would find in a diner. That's probably because Mamaw Gail used to own a diner and this is her personal recipe. If you like a good classic coleslaw , try this one! You won't regret it!
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In her TikTok video, Mamaw Gail says that this is her "famous" recipe, and she adds that she doesn't measure anything, so her grandson, who was behind the camera, had to guess the measurements for her. According to his calculations, this recipe is made using two heads of cabbage, a half cup of sugar, 1 cup of mayo (plus two more spoonfuls) and some salt to taste. The sugar is the ingredient I've been missing!
To make this diner-style slawa, you just chop the cabbage (Mamaw Gail uses a Tupperware chopper), add the salt and sugar, then add the mayo. I prefer to add in some pepper and a dash of Cajun seasoning, as well, but that's not necessary. The mayo and sugar make a wonderful tangy-sweet combo, and you can stop there, but if you want a little kick of spice, the pepper and Cajun seasoning are great additions.
Mamaw Gail's cabbage is finely chopped. If you prefer thicker cabbage shreds you can cut it with a knife. If you want to skip the chopping altogether, you can also buy a bag of chopped cabbage (without dressing) or coleslaw mix at the grocery store. The bagged options often include red and green cabbage mixed with carrots, which is my personal favorite cabbage blend because it gives you a nice mix of flavors and textures.
Once you make the coleslaw, you can serve it immediately, or put in the refrigerator for an hour to chill. It will stay good in the fridge for up to five days, so I can see this being a regular side dish in our house.
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