This chicken broth coleslaw is a savory, tangy twist on the classic creamy coleslaw. Instead of a mayonnaise-based dressing, the shredded cabbage and carrots are simmered briefly in a flavorful chicken broth with vinegar, sugar, and spices, creating a warm, pickle-like slaw that’s perfect alongside barbecue, sandwiches, or grilled meats. It’s a Southern-style side that’s both simple and surprisingly refreshing.
Ingredients
- 1 medium head green cabbage (about 2 lb / 900 g), shredded
- 2 large carrots (about 6 oz / 170 g), peeled and grated
- 1 cup (240 ml) chicken broth (low-sodium if possible)
- 1/2 cup (120 ml) apple cider vinegar
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon (5 g) kosher salt
- 1/2 teaspoon (1 g) celery seeds
- 1/4 teaspoon (0.5 g) black pepper
- 1/4 cup (60 ml) vegetable oil (or canola oil)
- 1 small yellow onion (about 4 oz / 115 g), thinly sliced (optional)
Instructions
- In a large pot or Dutch oven, combine the chicken broth, apple cider vinegar, sugar, salt, celery seeds, and black pepper. If using onion, add it now. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt.
- Once boiling, add the shredded cabbage and grated carrots. Stir well to coat with the liquid. Reduce heat to medium-low, cover, and simmer for 10–12 minutes, stirring once halfway through, until the cabbage is tender but still has a slight crunch. Do not overcook; it should not become mushy.
- Remove the pot from heat. Stir in the vegetable oil until fully incorporated. The oil adds richness and helps the dressing cling to the cabbage.
- Transfer the slaw to a large serving bowl. It can be served warm immediately, or cooled to room temperature and then chilled. For the best flavor, let it sit at least 30 minutes before serving to allow the flavors to meld.
Tips
- Substitutions: Use red cabbage or a mix of green and red for a more colorful slaw. Replace apple cider vinegar with white vinegar or rice vinegar for a milder tang. For a gluten-free version, ensure your chicken broth is certified gluten-free.
- Storage: Store leftover slaw in an airtight container in the refrigerator for up to 4 days. The flavor will deepen as it sits, making it even better the next day.
- Common Mistake: Overcooking the cabbage will result in a limp, soggy slaw. Keep an eye on the timer and taste a piece at the 10-minute mark; it should be tender but still have a bit of bite.
- Make Ahead: This slaw can be made a day ahead and refrigerated. The cabbage will absorb more of the dressing, making it more flavorful. Just give it a good stir before serving.
Serving Suggestions
Serve this chicken broth coleslaw as a side dish with pulled pork sandwiches, grilled sausages, barbecue chicken, or fried fish. It also pairs well with simple weeknight meals like roasted chicken or pork chops. For a Southern-style spread, serve it alongside collard greens and cornbread. It can be served warm, at room temperature, or cold, depending on your preference.
Variations
- Spicy Coleslaw: Add 1/2 teaspoon of red pepper flakes or a finely minced jalapeño to the simmering liquid for a kick of heat.
- Apple and Fennel: Replace one cup of cabbage with a thinly sliced apple and a small fennel bulb (shaved) for a fresh, anise-flavored twist.
- Bacon-Infused: Cook 2 slices of bacon until crisp, crumble, and stir into the finished slaw. Use the bacon drippings in place of the vegetable oil for a smoky flavor.
- Honey-Mustard: Reduce the sugar to 2 tablespoons and stir in 1 tablespoon of Dijon mustard and 1 tablespoon of honey along with the oil.
Storage and Reheating
Refrigerate leftover coleslaw in an airtight container within 2 hours of cooking. It will keep for up to 4 days. The slaw can be served cold straight from the fridge, or reheated gently in a saucepan over medium-low heat until just warmed through. If reheating, add a splash of chicken broth or water to refresh the dressing. Do not freeze, as the cabbage will become water-logged and lose its texture.
Frequently Asked Questions
Can I use a bagged coleslaw mix instead of shredding my own cabbage? Yes, a 14-ounce (400 g) bag of shredded cabbage and carrots will work perfectly. You can skip the grating step and just add the mix to the pot.
Is this coleslaw served hot or cold? It can be served either way. Traditionally, this type of slaw is served warm, but it is equally delicious chilled. The choice is yours—try it warm first, then refrigerate leftovers and enjoy cold.
Why did my coleslaw turn out too watery? The cabbage releases water as it cooks. To avoid a watery slaw, make sure to simmer with the lid on to reduce evaporation, and don’t add extra broth beyond what’s specified. If it’s still too watery, use a slotted spoon to serve, leaving excess liquid behind.
Can I make this coleslaw with vegetable broth instead? Absolutely. Vegetable broth will work as a substitute, though the flavor will be less savory. Add a pinch of poultry seasoning or a bay leaf to mimic the depth of chicken broth.
How long does this coleslaw last? Stored properly in the refrigerator, it will last for up to 4 days. The cabbage will continue to absorb the dressing, so the flavor will intensify. Stir before serving.
Can I reduce the sugar? Yes, you can reduce the sugar to 2 tablespoons for a more tart slaw, or replace it with a zero-calorie sweetener if desired. Keep in mind the sugar balances the vinegar, so adjust to taste.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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