If you’ve ever watched Brenda Gantt in the kitchen, you know she brings more than just ingredients to the table-she brings heart. Brenda Gantt Coleslaw Recipe is no exception. It’s the kind of dish that makes you feel right at home, whether you’re cooking on a cold Alabama morning or preparing lunch for a weekend gathering.
Brenda says she needs her “SLO” at least once a month, and we get it-this creamy, crunchy side dish pairs beautifully with barbecue, fried chicken, or a simple sandwich. Packed with finely grated cabbage, celery for extra crunch, sweet relish, and creamy mayonnaise, it’s coleslaw just the way Grandma made it.
No food processor? No problem. Brenda shows how to do it the old-fashioned way-by hand-with just a box grater, a knife, and some love. So pull up a chair and let’s make this Southern classic together.
What Does Brenda Gantt Coleslaw Taste Like?
Brenda’s coleslaw is all about balance. The cabbage is finely grated, giving it a soft texture that blends perfectly with the crunch of celery and just a hint of onion. The flavor is fresh, slightly sweet from the relish, and gently tangy thanks to a creamy mayo base.
What really makes it stand out is the sweet pickle relish. Instead of using chopped pickles, Brenda uses pre-made relish, giving the coleslaw a consistent texture and pop of flavor in every bite. Add a little salt and pepper, and you’ve got a well-rounded side dish.
Even those who don’t usually like celery or onion will appreciate how finely they’re chopped. The end result? A creamy, flavorful bowl of coleslaw that’s light, not gloopy-and always crowd-pleasing.
Ingredients Required for Brenda Gantt Coleslaw Recipe
Here’s the list of Ingredients you’ll need to make this Brenda Gantt Coleslaw
- 1 medium green cabbage
- 1 small onion (very finely chopped)
- 1 stalk celery (thinly sliced, then chopped)
- 1 medium carrot (grated)
- 5 heaping spoonfuls of sweet pickle relish
- 6–7 large spoonfuls of mayonnaise (adjust to creaminess)
- Salt (to taste)
- Black pepper (to taste)
- Optional: 1–2 teaspoons of sugar
Kitchen Utensil You’ll Need
- Box grater
- Sharp knife
- Cutting board
- Large mixing bowl
- Spoon or spatula for mixing
- Storage container with snap lid
Prep time: 25 minutes
Cook time: None
Yield: Serves 6–8 people
Copycat Brenda Gantt Coleslaw Recipe
Simply follow the steps given below to make your Brenda Gantt Coleslaw at home
1. Prepare the cabbage:
Remove outer leaves and wash thoroughly. Use a box grater (large hole side) to finely grate the cabbage into a large bowl. You may also chop it by hand if you prefer.
2. Add the crunch:
Thinly slice celery into long strips, then chop into small pieces. Grate one carrot using the same grater side and add both to the bowl.
3. Chop onion finely:
Use a sharp knife to dice the onion into very small bits. The key is to keep the pieces small so they flavor the slaw without overpowering it.
4. Add relish:
Mix in 5 generous spoonful of sweet pickle relish for that classic Southern zing.
5. Cream it up:
Start with 5 spoonful of mayonnaise and stir well. Add 1–2 more spoonful if the slaw isn’t creamy enough for your taste.
6. Season:
Add salt and pepper to taste. If desired, stir in 1–2 teaspoons of sugar to balance the tang with a little sweetness.
7. Mix thoroughly:
Keep folding and mixing until everything is well incorporated and creamy throughout.
8. Chill and serve:
For best flavor, refrigerate for at least an hour before serving.
Some Tasty Ways To Customize and Serve This Brenda Gantt Coleslaw
1. Pulled Pork Sandwiches
One of our absolute favorite pairings. We love piling Brenda’s coleslaw right on top of juicy pulled pork inside a toasted bun. That creamy crunch with tender, smoky meat? Pure magic.
2. Fried Chicken Dinners
Nothing screams Southern comfort like a plate of crispy fried chicken with a scoop of homemade coleslaw on the side. The cool, tangy slaw balances the richness of the chicken perfectly-we’ve done it more times than we can count.
3. BBQ Ribs or Brisket
Any time we fire up the smoker, this slaw is right there with us. Whether it’s sticky ribs or slow-cooked brisket, a helping of coleslaw cuts through the heaviness and keeps the plate fresh.
4. Fish Tacos
We’ve topped fish tacos with Brenda’s coleslaw and let us tell you-it’s next-level. That crunch and creaminess pairs beautifully with flaky white fish and a squeeze of lime.
5. Hot Dogs or Sausages
We’ve even used this slaw as a hot dog topper! Add it to a grilled sausage or hot dog with a little mustard or BBQ sauce and it turns into something special.
6. Baked Beans & Cornbread Combo
At potlucks or church lunches, we’ve served this slaw right next to baked beans and a slice of warm cornbread. It rounds out the plate and adds a light, cool bite.
7. Fried Catfish or Shrimp Plates
Brenda’s coleslaw is a must with crispy catfish or fried shrimp. It gives the whole plate that satisfying mix of textures and makes you feel like you’re at a fish fry.
8. On a BBQ Chicken Pizza
Okay, this one’s a little out-of-the-box, but we’ve tried adding a handful of cold slaw on top of a hot slice of BBQ chicken pizza-and it’s a hit. It cools everything down and adds crunch to every bite.
9. Meatloaf & Mashed Potatoes
Sometimes we pair coleslaw with hearty meatloaf and creamy mashed potatoes. It adds a fresh element and lightens up the plate, especially when the meatloaf is rich.
10. Straight From the Fridge for a Snack
Let’s be honest-we’ve stood in the kitchen, fridge door open, sneaking forkfuls of this coleslaw right from the container. It’s just that good on its own.
Some Tips on This Brenda Gantt Coleslaw Recipe
1. Use fresh cabbage.
Fresh cabbage makes your coleslaw taste better. Look for one that feels firm and heavy.
2. Grate it small.
Use a box grater or cut it tiny with a knife. Tiny cabbage makes it soft and easy to mix.
3. Chop the onion real small.
If onion is too big, it tastes strong. Chop it tiny so it just adds flavor.
4. Add celery for crunch.
Chop celery into little bits. It makes the slaw extra crunchy!
5. Don’t skip the pickle relish.
Sweet pickle relish gives it a yummy pop. It’s Brenda’s special touch!
6. Use enough mayo.
Start with a few spoonfuls and add more if it looks too dry. It should be creamy, not runny.
7. Mix it well.
Use a big spoon and mix until everything is coated. No dry cabbage allowed!
8. Let it chill.
Put it in the fridge for a while. Cold slaw tastes even better after resting.
9. Taste before adding salt.
Just a little salt goes a long way. Taste it first so it’s not too salty.
10. Store it right.
Keep it in a closed box with a lid so it stays fresh and doesn’t smell up the fridge.
How to Store Brenda Gantt Coleslaw Properly
Store your coleslaw in an airtight container with a snap lid to keep the onion smell contained. It will stay fresh in the refrigerator for up to 3 days. No reheating needed-just stir and serve cold.
Brenda Gantt Coleslaw Recipe
Ingredients
- 1 medium green cabbage
- 1 small onion very finely chopped
- 1 stalk celery thinly sliced, then chopped
- 1 medium carrot grated
- 5 heaping spoonfuls of sweet pickle relish
- 6 –7 large spoonfuls of mayonnaise adjust to creaminess
- Salt to taste
- Black pepper to taste
- Optional: 1–2 teaspoons of sugar
Instructions
- Remove outer leaves and wash thoroughly. Use a box grater (large hole side) to finely grate the cabbage into a large bowl. You may also chop it by hand if you prefer.
- Thinly slice celery into long strips, then chop into small pieces. Grate one carrot using the same grater side and add both to the bowl.
- Use a sharp knife to dice the onion into very small bits. The key is to keep the pieces small so they flavor the slaw without overpowering it.
- Mix in 5 generous spoonful of sweet pickle relish for that classic Southern zing.
- Start with 5 spoonful of mayonnaise and stir well. Add 1–2 more spoonful if the slaw isn’t creamy enough for your taste.
- Add salt and pepper to taste. If desired, stir in 1–2 teaspoons of sugar to balance the tang with a little sweetness.
- Keep folding and mixing until everything is well incorporated and creamy throughout.
- For best flavor, refrigerate for at least an hour before serving.
Video
Notes
Common Queries on This Brenda Gantt Coleslaw Recipe
Here, we’ve got you covered with some common questions about the Brenda Gantt Coleslaw that people often ask.
1. What is coleslaw made of?
From our experience, classic coleslaw is made from shredded cabbage, often paired with carrots, and dressed in a creamy base like mayonnaise, sometimes with a hint of vinegar, sugar, and seasonings. Brenda Gantt’s version keeps it traditional but adds celery and sweet pickle relish for extra crunch and tang, which really takes the flavor up a notch.
2. What is KFC coleslaw made of?
We’ve tasted and recreated KFC-style slaw before, and it’s definitely creamier and a bit sweeter than most homemade versions. Their blend typically includes finely chopped green cabbage, carrots, and onions, all mixed with a sweet and tangy mayo-based dressing that includes buttermilk and vinegar. Brenda’s coleslaw has a similar comforting flavor but feels more rustic and homemade.
3. Can I make this recipe without a food processor?
Absolutely! Brenda herself often skips the food processor and uses a box grater and sharp knife instead. It takes a little more effort, but we’ve found it gives better texture control and feels more like the traditional way coleslaw should be made.
4. How long does homemade coleslaw last in the fridge?
From our kitchen tests, this coleslaw stays fresh and tasty for about 3 days in the fridge. Just be sure to store it in an airtight container-Brenda uses one with a snap-top to keep the onion smell contained and the slaw nice and crisp.
5. Can I add sugar to this coleslaw?
Yes, and we sometimes do! Brenda usually adds just a teaspoon or two of sugar for a light sweetness. But honestly, the sweet pickle relish already gives it a nice balance, so we often skip the extra sugar-especially if we’re serving dessert after!
6. Is it okay to use bagged coleslaw mix instead of fresh cabbage?
We’ve tried both, and while bagged mix is convenient, it doesn’t compare to the freshly grated cabbage Brenda uses. If you’ve got the time, fresh is the way to go-it’s more flavorful and absorbs the dressing better.
7. What kind of mayonnaise works best?
We recommend a classic full-fat mayo for the creamiest result. Light versions work in a pinch, but they don’t have the same rich flavor. Brenda doesn’t specify a brand, but we find Duke’s or Hellmann’s work beautifully.
8. Can I make this recipe vegan or dairy-free?
Definitely! Just swap the regular mayo for a vegan mayo, and double-check that your sweet relish doesn’t contain any hidden dairy. We’ve done this before and it still turns out creamy and flavorful.
9. What meals does this coleslaw pair well with?
It’s a side dish superstar! We love serving it with BBQ, fried chicken, pulled pork sandwiches, grilled fish, or even as a topping for burgers. Brenda often enjoys hers for lunch on a cold day-simple and satisfying.
10. Can I prep this coleslaw ahead of time?
Yes, and it actually tastes better after it sits for a few hours! We usually make it 2–4 hours in advance and store it in the fridge so the flavors have time to meld. Just give it a quick stir before serving.
Brenda Gantt’s coleslaw recipe is a Southern staple that’s simple to make but full of flavor. With just a few fresh ingredients and a little bit of elbow grease, you’ll have a creamy, crunchy side dish perfect for any meal.
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