Permanent Slaw Recipe

5.0
(4)
4 Reviews

Like a cross between a vinegar-based coleslaw and chowchow, Permanent Slaw is tender and tangy. This easy salad is designed to be prepared in advance. Made with finely shredded angel hair cabbage, carrot, bell pepper, sweet onions, and a sweet and sour apple cider vinegar dressing, the longer this side dish sits, the more flavorful it becomes (hence the name). Serve the dish on its own at a cookout (it's delicious with grilled chicken or pork) or use it to top pulled pork or chicken sandwiches.

By
Southern Living Test Kitchen
Southern Living Test Kitchen
Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

Southern Living's editorial guidelines
Updated on January 24, 2022
Permanent Slaw
Photo: Photo: Hector Manuel Sanchez; Prop Styling: Lydia Pursell; Food Styling: Toni Brogan
Active Time:
15 mins
Chill Time:
12 hrs
Total Time:
12 hrs 15 mins
Yield:
8 serves

Ingredients

  • 1 cup granulated sugar

  • 1 cup water

  • 1 cup apple cider vinegar

  • 1 1/2 teaspoons celery seeds

  • 1 1/2 teaspoons mustard seeds

  • 1 teaspoon kosher salt

  • 2 (10-oz.) pkg. angel hair cabbage

  • 1 1/4 cups shredded carrot

  • 1 cup thinly sliced red bell pepper

  • 1 cup thinly sliced Vidalia or other sweet onion

  • 1/4 cup thinly sliced scallions (about 1 scallion)

Directions

  1. Combine sugar, water, vinegar, celery seeds, mustard seeds, and salt in a medium saucepan; bring to a boil over high, stirring occasionally. Boil 1 minute.

  2. Combine cabbage, carrot, bell pepper, and onion in a large bowl. Pour hot vinegar mixture over slaw mixture; cover with plastic wrap, and chill at least 12 hours or up to 7 days. Sprinkle with scallions just before serving.

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