
Ingredients:
- 1/2 Medium Vidalia Onion
- 1 Tbsp. Yellow Mustard
- 1/3 Cup Sugar
- 1/3 Cup White Distilled Vinegar
- 1 Tsp. Celery Seed
- 1 Cup Vegetable Oil
- 2 Tsp. Bearded Butcher Bold Blend Seasoning
- 2 Tbsp. Mayonnaise
- 1 Tsp. Salt
- 3 Cups Shredded Green Cabbage
- 2 Cups Shredded Red Cabbage
- 2 Cups Shredded Carrots
Instructions:
- Grate the onion or blend all the ingredients on high in a blender to make the dressing: Vidalia onion, yellow mustard, sugar, white distilled vinegar, celery seed, vegetable oil, Bearded Butcher Bold Blend Seasoning, and mayonnaise.
- Shred the vegetables including red cabbage, green cabbage, and carrots.
- Add them to one bowl, along with the teaspoon of salt. This will drain any excess water from the vegetables into the bottom of the bowl. After about 10 minutes, gently squeeze the vegetables to release any extra moisture, and pour the remaining water in the bowl out.
- Add the dressing to the shredded cabbage and carrots. Mix everything together and
adjust seasoning. - Allow it to rest in the refrigerator at least one hour before serving.
- Most of the moisture in the vegetables will drain out from the salt in the dressing. Be sure to adjust the seasoning content before serving. Enjoy!
Watch our Culinary Specialist, Hannah, craft this Savory and Sweet Vidalia Coleslaw from scratch in this YouTube video—fresh, flavorful, and made with care from start to finish!
This coleslaw is super simple, full of fresh flavor, and perfect for any summer barbecue or family cookout. Serve it alongside smoked mac 'n' cheese and your favorite smoked meats for a meal everyone will remember. We hope you give this recipe a try and enjoy it as much as we do!

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