Paula Deen The Son’s Slaw

Paula Deen The Son’s Slaw tosses shredded cabbage and broccoli slaw in a tangy Greek yogurt and mayo dressing with lemon and vinegar. It takes 15 minutes to put together, chills for an hour, and feeds 6. For a cookout side that holds up on the table all afternoon, this is a staple in Southern kitchens.

The dressing makes or breaks this slaw. Paula keeps the mayo to just 2 tablespoons and leans on nonfat Greek yogurt for body. The lemon juice, zest, and vinegar do the heavy lifting on flavor. Too much mayo and it turns heavy. That lighter ratio is why the slaw still tastes clean after sitting in the fridge.

Shred the cabbage thin so it softens at the same rate as the broccoli slaw. Give it the full hour in the fridge before serving. The dressing needs time to soak in and pull the vegetables together. Make it the morning of your cookout and it holds through dinner.

Paula Deen The Son’s Slaw

0.0 from 0 votes

Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking timeminutes

Calories

110

kcal

A cold slaw that brings together shredded cabbage and broccoli slaw in a creamy dressing made from Greek yogurt, mayo, lemon, and apple cider vinegar, chilled until the flavors meld.

Ingredients

• 3 cups broccoli slaw
  

• 1 head shredded cabbage
  

• 1/4 cup Nonfat Greek yogurt
  

• 2 tablespoons mayonnaise
  

• 1 tablespoon freshly squeezed lemon juice
  

• 1 tablespoon fresh lemon zest
  

• 1 tablespoon apple cider vinegar
  

• 2 teaspoons honey
  

• 1/2 teaspoon Paula Deen House Seasoning
  

• 1/8 cup chopped fresh parsley leaves
  

• 1 green onion

Directions

• Combine the slaw: Combine the broccoli slaw and cabbage in a large bowl. Whisk together the yogurt, mayonnaise, lemon juice and zest, vinegar, honey and House Seasoning.
• Dress and chill: Pour the dressing over the slaw and toss well to coat. Add the parsley and green onions and toss again. Cover with plastic wrap and chill for 1 hour before serving.
• Make the House Seasoning: Mix together the salt, garlic powder and pepper until well combined.

Tools for this recipe

• Microplane zester grater, Benriner Japanese mandoline, Zulay metal lemon squeezer, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular yogurt instead of nonfat Greek yogurt?

You can, but the dressing will be thinner and won’t cling to the vegetables as well. Greek yogurt is thicker and holds its shape when mixed. Full-fat Greek yogurt also works and makes the dressing a little creamier.

How long does this slaw keep in the fridge?

It stays good for about 2 days in a covered container. After that the cabbage releases water and the dressing gets thin. For the best texture, make it the day of or the night before.

Can I make the dressing ahead and toss it later?

Yes. Mix the dressing up to 2 days ahead and refrigerate it on its own. Toss it with the vegetables about an hour before serving so everything has time to soften and absorb the flavor.

Why does my slaw get watery after sitting overnight?

The salt in the House Seasoning draws moisture out of the cabbage over time. If you need to hold it longer, pour off any liquid that pools at the bottom and give it a fresh toss before serving.

What is Paula Deen House Seasoning?

It’s her signature blend of salt, garlic powder, and pepper. The recipe includes how to make it in the last step. You can also buy her premade version, but mixing equal parts of the three at home works the same way.