In the South every family has their signature dish that they take to family reunions and for my mother there were two: her South Georgia Style Coleslaw and Beef Consume Rice dish. The best way to describe mom’s slaw is to simply say that I’ve seen more than one slaw hater who could not get enough of this recipe.
It is also the perfect accompaniment to Gullah Gravy pulled pork BBQ sandwiches and tacos. Mound some Gullah Gravy BBQ Pork on a bun or in a flour tortilla and don’t be shy with the bark, spoon a pile of Nancy Feagin’s slaw on top, drizzle with some Gullah Gravy Low Country Moppin’ Sauce and enjoy the best mess you’ll ever eat!
- 1 head of cabbage
- Hellman’s Mayonnaise (Dukes is a good alternate)
- 2 tsp. celery seed
- 3-4 dill pickles
- 2-3 tbs. of reserved pickle juice
- Remove the core from the cabbage and discard. Using a food processor, chop the cabbage to fine but careful not to “juice” it.
- Chop the pickle until the same size as the chopped cabbage.
- In a large mixing bowl, add enough mayonnaise to the chopped cabbage and pickle to barely bind the the ingredients.
- Add the celery seed, reserved pickle juice along with salt and pepper to taste.
- Mix ingredients well and adjust the seasoning to your liking. Careful on the salt as it becomes more pronounced once the slaw has rested.
- While you can eat the slaw right away, I find that it is best after it has been in the refrigerator for 4-6 hours. This slaw will keep for up to 3 days.
Serve in a sandwich or tortilla with Gullah Gravy Low Country Moppin’ Sauce pulled or chopped pork, chicken, venison, etc. We like to drizzle extra sauce on our sandwiches and tacos and sometimes we just dunk the hot mess in a bowl of sauce and eat it that way too. Tasty!