Cracker Barrel Coleslaw
Cracker Barrel's coleslaw recipe offers a perfect balance of creamy, tangy, and crunchy textures. This simple yet delicious coleslaw is made with fresh shredded cabbage, grated carrots, and a flavorful dressing that combines mayonnaise, sugar, vinegar, and seasonings. It’s the perfect side dish for any occasion, from casual barbecues to holiday feasts, and it’s easy to make with just a few ingredients. Whether you're serving it alongside fried chicken, grilled meats, or seafood, this coleslaw is sure to be a crowd favorite.
Equipment
- 1 Large Mixing Bowl (for combining ingredients)
- 1 Small Mixing Bowl – For preparing the dressing
- 1 Box Grater or Food Processor – For grating the carrots
- 1 Knife and Cutting Board – For chopping cabbage
- 1 Spoon or Whisk – For mixing the dressing and coleslaw
Ingredients
- 1 small head of green cabbage about 5-6 cups, shredded
- 2 medium carrots about 1 cup, grated
- 1 cup mayonnaise preferably full-fat
- 3 tablespoons sugar
- 2 tablespoons apple cider vinegar or white vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon mustard optional, for extra tang
- 1 tablespoon lemon juice optional, for added brightness
Instructions
Shred the Cabbage and Grate the Carrots
- Shred the cabbage into thin, bite-sized pieces using a sharp knife or mandoline slicer. Grate the carrots using a box grater or food processor to get fine, even shreds.
Make the Dressing
- In a small bowl, whisk together the mayonnaise, sugar, apple cider vinegar, salt, and pepper. If using, add the mustard and lemon juice for extra flavor and tang. Stir until the sugar is dissolved and the dressing is smooth.
Combine the Cabbage, Carrots, and Dressing
- In a large mixing bowl, add the shredded cabbage and grated carrots. Pour the dressing over the vegetables and toss gently until everything is evenly coated.
Chill the Coleslaw
- Cover the bowl and refrigerate the coleslaw for at least 1 hour, preferably 3-4 hours or overnight, to allow the flavors to meld together.
Serve and Enjoy
- Once the coleslaw has chilled, give it one last gentle toss and serve as a delicious side dish to your favorite main courses.
Notes
- Sweetness and Tang: Feel free to adjust the sugar and vinegar to your taste. If you prefer a sweeter coleslaw, add more sugar. For extra tang, increase the vinegar.
- Make-Ahead: This coleslaw can be made a day ahead of time. The flavors intensify as it sits in the refrigerator.
- Vegan Option: Substitute the mayonnaise with a plant-based alternative to make this coleslaw vegan.
- Texture Tips: Avoid overmixing the cabbage and dressing to maintain the crunch of the cabbage.
- Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.