Brenda Gantt Coleslaw Recipe
If you’ve ever watched Brenda Gantt in the kitchen, you know she brings more than just ingredients to the table-she brings heart. Her homemade 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.
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
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.