This traditional coleslaw recipe is the answer to your question, “What can I make that’s crunchy and a little creamy but has enough vinegary pizzaz to keep things light and bright?” This is precisely the colorful and cooling side your hot chicken dinner needs, which makes sense, considering the recipe was created by the braintrust at iconic Hattie B’s in Nashville. It’s packed with shaved and julienned cabbage and carrots (for health!) and dressed in the holy coleslaw triumvirate: apple cider vinegar, honey, and mayonnaise (though you can substitute with tangier Greek yogurt or sour cream if you prefer). And if you want to go all out, be sure to whip up some black-eyed pea salad to serve alongside.
Editor’s note: This recipe was originally published August 11, 2016.
tablespoon apple cider vinegar
teaspoon celery seeds
teaspoon kosher salt
teaspoon freshly ground black pepper
medium green cabbage, very thinly sliced (about 4 cups)
medium red cabbage, very thinly sliced (about 4 cups)
medium carrots, peeled; julienned or grated