Brenda Gantt Coleslaw Recipe

You know, there’s something comforting about old-fashioned recipes. They take us back to a time when food was made slow and with love. The Brenda Gantt Coleslaw Recipe is one of those dishes for me.

I remember watching Brenda Gantt on her Facebook videos, sharing her recipes and talking just like she was in the kitchen next door. It felt real. I decided to give her coleslaw a try after seeing how simple and fresh it looked.

This isn’t your store-bought, soggy cabbage salad. No way. This is crispy, creamy, a little tangy, and just plain good. It reminded me of the kind of food folks bring to a neighbor’s porch or pass around at Sunday supper.

If you’re looking for a coleslaw recipe that feels like home, you’ve found it. This Brenda Gantt Coleslaw Recipe is not only easy to make, but it tastes amazing too. Let me show you how I do it, right from my kitchen to yours.

What Does Copycat Brenda Gantt Coleslaw Taste Like?

When you take a bite of this coleslaw, the first thing you notice is the creaminess from the mayonnaise, which coats each piece of cabbage and carrot perfectly.

But then, there’s a slight tang from the vinegar and mustard that cuts through the richness, making it refreshing.

The sugar adds just a hint of sweetness that balances everything out. The fresh parsley gives it a little extra flavor and color.

Overall, it’s a harmonious blend of textures and tastes that makes you want to keep coming back for more.

Brenda Gantt Coleslaw Ingredients

• Green Cabbage (about 4 cups when chopped): Cabbage is the main part of the salad. I use green cabbage because it’s sturdy and holds up well with the dressing. Make sure to slice it thin for the best texture.
• 1 medium carrot (grated, about 1/4 cup): Carrots add a slight sweetness and a bright orange color. Grating them makes sure they mix well with the cabbage and don’t overpower the dish.
• 1 small red onion (finely chopped): Red onion brings a sharp, zesty bite that balances the creamy dressing. Chopping it small keeps it from being too strong.
• 1 red bell pepper (diced): This adds a sweet crunch and vibrant color.
• 1/4 cup raisins: These little gems add a chewy, sweet surprise in every bite. They’re optional, but I think they make the coleslaw extra special.
• 1/2 cup mayonnaise: Mayo gives the dressing its creamy base. I use full-fat for richness, but light mayo works if you want a lighter version.
• 1/4 cup plain natural yogurt: Yogurt lightens up the dressing and adds a tangy kick. It also makes the coleslaw feel fresher and less heavy.
• 1 tablespoon yellow mustard: Mustard adds a subtle tang and depth to the dressing. It’s not spicy, just flavorful.
• 1 tablespoon apple cider vinegar: This gives the dressing a bright, tangy edge that cuts through the creaminess.
• 2 tablespoons olive oil: Olive oil smooths out the dressing and adds a touch of richness.
• 1/2 tablespoon sugar: A little sugar balances the tangy vinegar and mustard, making the dressing just right.
• Salt (to taste): Salt brings all the flavors together. I start with a pinch and adjust as needed.
• Black pepper (to taste): A sprinkle of pepper adds a mild kick to round out the dressing.
• 1/4 cup canned corn (optional): I sometimes toss in corn for extra sweetness and texture. It’s not traditional, but it’s a fun twist.

Helpful Swaps for Flexibility

If you’re missing an ingredient or want to put your own spin on this recipe, here are some helpful swaps:

1. Cabbage: If you don’t have green cabbage, red cabbage works too, though it will give the coleslaw a slightly stronger flavor and a purple hue.
2. Carrot: Try parsnips or jicama for a different texture.
3. Red Onion: Sweet onion or scallions can be used if red onion is too strong.
4. Red Bell Pepper: Green bell pepper is milder, or you can skip it altogether.
5. Raisins: Swap with dried cranberries or chopped apples for a fresh twist.
6. Mayonnaise: Use vegan mayo for a plant-based version.
7. Yogurt: Plain Greek yogurt or even sour cream can work.
8. Apple Cider Vinegar: White wine vinegar or lemon juice are good substitutes.
9. Olive Oil: Any neutral oil like canola or vegetable oil will do.
10. Sugar: Honey or maple syrup can replace sugar, though they’ll slightly alter the flavor.

Kitchen Equipment Needed

1. Sharp knife: For chopping the cabbage, onion, and bell pepper.
2. Cutting board: A sturdy one makes prep easy.
3. Box grater: For grating the carrot.
4. Large glass or plastic bowl: To mix the veggies and dressing.
5. Small bowl: For whisking the dressing.
6. Whisk or fork: To mix the dressing until smooth.
7. Spoon or spatula: For tossing everything together.
8. Measuring cups and spoons: To get the dressing just right.
9. Colander (optional): If you want to rinse the cabbage after chopping.

How To Make Brenda Gantt Coleslaw

Step 1 | Prepare the Cabbage

Grab half a head of green cabbage. Cut it into thin slices, then chop those slices into small, bite-sized pieces. Toss it into a large glass bowl.

Step 2 | Add Some Corn (Optional)

If you’re using corn, drain 1/4 cup of canned corn and sprinkle it over the cabbage. It adds a sweet pop, but you can skip it if you want to keep things classic.

Step 3 | Season Lightly

Sprinkle a pinch of salt over the cabbage and corn. Mix it well with a spoon. This helps the cabbage soften just a bit while you prep the other veggies.

Step 4 | Chop the Bell Pepper

Take your red bell pepper and cut it in half. Remove the seeds and stem. Slice it into thin strips, then chop those strips into small cubes. Add the cubes to the bowl with the cabbage.

Step 5 | Dice the Onion

Peel your small red onion and cut it into thin slices. Then chop those slices into small cubes. Toss them into the bowl.

Step 6 | Grate the Carrot

Use a box grater to shred your carrot into fine pieces. You’ll need about 1/4 cup. Add it to the bowl.

Step 7 | Toss in Raisins

Sprinkle 1/4 cup of raisins over the veggies. Mix everything in the bowl until it’s well combined.

Step 8 | Make the Dressing

In a small bowl, scoop in 1/2 cup mayonnaise and 1/4 cup plain yogurt. Add 1 tablespoon yellow mustard, 1 tablespoon apple cider vinegar, 2 tablespoons olive oil, 1/2 tablespoon sugar, a pinch of salt, and a dash of black pepper.

Whisk it all together with a fork or whisk until it’s smooth and creamy. Taste the dressing to make sure it’s just right—adjust the salt or sugar if you need to.

Step 9 | Combine Everything

Pour the dressing over the veggies in the large bowl. Use a spoon or spatula to mix it all up. Make sure every piece of cabbage and veggie is coated with that creamy, tangy goodness.

Step 10 | Chill and Serve

Cover the bowl with plastic wrap or a lid and pop it in the fridge for at least 1 hour. This lets the flavors come together and makes the coleslaw even tastier. When you’re ready to serve, give it a quick stir and enjoy!

Tips for Success

• Let it Chill: Don’t skip the fridge time. It helps all the tastes mix together.
• Tweak the Dressing: Like it super creamy? Add more mayo. Want more zing? Splash in extra vinegar.
• Add Crunch: Toss in some chopped nuts or seeds right before you serve it.
• Spice it Up: If you love heat, mix a tiny bit of cayenne pepper into the dressing.

What to Serve with Coleslaw Recipe

This Brenda Gantt Coleslaw goes great with all sorts of simple meals. I like it next to baked chicken or fried catfish. It also makes a nice side for burgers and hot dogs.

If you’re making some ribs or grilled meat, it adds a nice, cool crunch. Even with something plain like boiled potatoes or roasted veggies, this slaw brings in flavor.

It also tastes real nice with a sandwich or tucked inside a wrap.

Make Ahead & Storage Tips

You can make this coleslaw early in the day or even the night before. Just keep it in a sealed bowl in the fridge. It stays fresh for up to 3 days. The flavors blend better as it sits.

I don’t recommend freezing it because the cabbage gets mushy. But if you make the dressing ahead and keep the veggies separate, you can mix it fresh when you’re ready.

To re-stir after storing, just give it a good toss. If it looks a little dry, add a spoon of yogurt or mayo to freshen it up.

Brenda Gantt Coleslaw Recipe FAQs

1. Can I make this coleslaw without mayo?

Yes, you can. Try using all yogurt or mix yogurt with a little sour cream. It will taste lighter but still creamy and tasty.

2. How do I keep my coleslaw from getting soggy?

To keep coleslaw crisp, slice the cabbage thin and salt it lightly before mixing with the dressing. Let it sit for a few minutes, then drain any water before adding the other ingredients. Mixing just before serving also helps keep it crunchy.

3. How do I make the dressing lighter?

Use light mayo or more yogurt instead of all the mayo. It cuts the richness but keeps it creamy and tasty.

4. Why do you add raisins to coleslaw?

Raisins add a sweet, chewy bite that makes the coleslaw more interesting. They balance the tangy and creamy flavors.

5. Can I add meat or protein to this coleslaw?

You sure can. Sometimes I add grilled chicken or chopped boiled eggs to turn it into a full meal. It still tastes great with the dressing.

This Brenda Gantt Coleslaw Recipe is one of those dishes that never fails. It’s quick, it’s fresh, and it makes everything on your plate taste better.

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