Can I use pre-shredded cabbage to save time?

You can, but Dolly's recipe specifically calls for minced cabbage rather than shredded. Pre-shredded cabbage is typically cut in longer strips, which gives a different texture. If you're short on time, pulse store-bought shredded cabbage in a food processor to get it finer.

Is there a substitute for sweet pickle juice if I don't have any?

If you don't have sweet pickle juice, you can substitute with 3 tablespoons of apple cider vinegar mixed with 1 tablespoon of sugar. It won't have quite the same depth of flavor, but it will provide the sweet-tangy element the recipe needs.

How far in advance can I make this coleslaw?

This coleslaw can be made up to 2 days ahead of when you plan to serve it. In fact, many people feel it tastes better on the second day when the flavors have had time to develop and meld together.

My coleslaw seems too watery after sitting. How can I fix this?

If your coleslaw becomes watery, drain off excess liquid, then stir in a little more mayo to refresh the dressing. In the future, you can salt your cabbage and let it sit for 15-30 minutes in a colander before mixing with the dressing to draw out excess moisture.

Dolly Parton's Coleslaw Recipe

Name: Dolly Parton's Coleslaw Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Southern
Ingredients: 1/4 cup sweet pickle juice; 1/4 cup white vinegar; 1 cup mayonnaise; 1 1/2 tablespoons sugar; 1/8 teaspoon celery salt; 1/4 teaspoon black pepper; 1 teaspoon salt; 1 tablespoon dill pickle relish; 1 medium head cabbage, minced; 1 medium onion, finely minced; 1 carrot, minced or grated; 1/2 bell pepper, minced

Description

Dolly Parton’s Coleslaw is a creamy, tangy Southern classic made with a blend of cabbage, fresh veggies, and a flavorful mayo-based dressing livened up with sweet pickle juice and dill relish. This easy coleslaw is perfect for picnics, barbecues, and potlucks, delivering a satisfying crunch and a deliciously balanced sweet-and-tangy flavor.

Ingredients

Units Scale

Dressing

- 1/4 cup sweet pickle juice
- 1/4 cup white vinegar
- 1 cup mayonnaise
- 1 1/2 tablespoons sugar
- 1/8 teaspoon celery salt
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon dill pickle relish

Vegetables

1 medium head cabbage, minced
1 medium onion, finely minced
1 carrot, minced or grated
1/2 bell pepper, minced

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Instructions

Prepare the dressing: In a small bowl, combine the sweet pickle juice, white vinegar, mayonnaise, sugar, celery salt, black pepper, and salt. Mix thoroughly until the sugar and seasonings are fully dissolved and the dressing is smooth.
Mix the vegetables: In a large mixing bowl, add the minced cabbage, finely minced onion, grated or minced carrot, and minced bell pepper. Add the dill pickle relish and toss all the vegetables together until well combined.
Combine dressing and vegetables: Pour the prepared dressing over the vegetable and relish mixture. Toss everything together thoroughly to ensure the vegetables are evenly coated with the creamy dressing.
Chill the coleslaw: Cover the coleslaw and refrigerate for at least 1 hour before serving. This allows the flavors to meld and develop, resulting in a tastier coleslaw.

Notes

Chilling for at least 1 hour is essential for the best flavor development; overnight is even better.
You can shred or mince the vegetables finer or coarser depending on your texture preference.
For a lighter version, you can use light mayonnaise or Greek yogurt.
This coleslaw can be made ahead and keeps well in the fridge for up to 2 days.

Nutrition

Serving Size: about 1 cup
Calories: 180
Sugar: 6g
Sodium: 600mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 2g
Cholesterol: 10mg