Food and Recipes Recipes Mrs. R's Coleslaw Be the first to rate & review! Coleslaw makes for the perfect barbecue party side. By 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 Published on April 19, 2022 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Food Styling: Ruth Blackburn; Prop Styling: Kay E. Clarke Active Time: 20 mins Chill Time: 1 hrs Total Time: 1 hrs 20 mins Servings: 8 It's not a barbecue without coleslaw. A bowl of homemade coleslaw adds a welcome, refreshing note to the barbecue spread, which might be otherwise dominated by heavier items like Potato Salad or Baked Beans. This side dish is reminiscent of the slaw you'll find at basically every Southern fried fish restaurant. Made with a medley of bell pepper, onion, celery, and green cabbage, this coleslaw is bright and colorful. Apple cider vinegar brings a touch of tang to the silky, mayo-based dressing, which is accented with two tablespoons of mustard. Allow the slaw to chill for at least one hour, at which point the cabbage begins to wilt and break down. This simple but special coleslaw recipe comes from the Southern Living Party Cookbook, which was published in 1972, but is anything but outdated. Mrs. R's Coleslaw is proof that some recipes really do stand the test of time. Serve this homemade coleslaw along with any summer cookout spread, atop pulled pork sandwiches or hot dogs, or with any dish that needs a lively side dish. Ingredients 1 medium-size green bell pepper, chopped (about 1 cup) 1 medium-size red bell pepper, chopped (about 1 cup) 1 small yellow onion, chopped (about 1 cup) 2 medium celery stalks, chopped (about ½ cup) 1 cup mayonnaise ¼ cup apple cider vinegar 2 tablespoons yellow mustard 2 teaspoons kosher salt 1 teaspoon black pepper 1 small head green cabbage, cored and shredded (about 8 cups) Directions Stir together chopped bell peppers, onion, celery, mayonnaise, apple cider vinegar, mustard, salt, and pepper in a large bowl until well combined. Stir in cabbage. Cover and chill for at least 1 hour or up to overnight (12 hours). Stir well before serving. Rate it Print