This classic Southern Coleslaw is creamy and tangy and goes perfect with all of your cookout favorites.
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Why this recipe works
Creamy coleslaw is a great choice for a side dish for summer potluck barbecues. The crisp coleslaw with creamy, tangy dressing helps cut through common fatty main dishes like pulled pork, ribs, and burgers.
This southern coleslaw recipe hits all of the right notes and has a hint of sweetness to balance out the flavors. It's also quick and easy to make. And if you're really in a hurry, you can make it even faster using store bought coleslaw mix.
Ingredient Notes
- Cabbage - I use 1 head of green cabbage for this coleslaw recipe. But you can also incorporate red cabbage as well or to save time, use two bags of store bought coleslaw mix.
- Mayonnaise - The main ingredient in the dressing is mayonnaise. I reccomend Duke's or Blue Plate which have more tanginess than some other brands. If you prefer to use less mayonnaise you can reduce the amount and replace with sour cream or greek yogurt.
- Apple Cider Vinegar - This southern style coleslaw uses cider vinegar, which has a tart and fruity flavor profile. You can substitute white vinegar, rice vinegar or even lemon juice to alter the flavor of the coleslaw.
How to Make Coleslaw Dressing
This classic coleslaw dressing is simple, but flavorful. It combines tanginess from the apple cider vinegar, creaminess from the mayonnaise, a hint of sweetness, and a slight earthy bitterness from the celery seed. It's a refreshing combination and here's how to make it:
- Add the mayonnaise, dijon mustard, cider vinegar, milk, sugar, celery, seed, salt, and pepper to a small bowl and whisk until smooth.
Step-by-Step Instructions
- Add the shredded cabbage, carrot, and onion to a large mixing bowl.
- Pour around ⅔ of the dressing overtop and fold. If the coleslaw seems to dry add more dressing until the cabbage mixture is well coated, then cover and refrigerate for at least 1 hour. Give the coleslaw a quick stir before serving to redistribute any dressing that has settled to the bottom.
How to Prevent Watery Coleslaw
As the coleslaw marinates in the dressing, water will be drawn out of the cabbage. This will dilute the dressing and can result in watery coleslaw if you let it sit for too long.
To prevent this I recommend serving the slaw within 2 to 3 hours after applying the dressing.
If you must add the dressing further ahead, you can salt the cabbage and let it sit in a colander for 1-2 hours. This will draw out the water. Squeeze out as much moisture as possible, then add the dressing and refrigerate until ready to serve.
If the slaw is too watery for your liking when you go to serve it, drain the water and add a tablespoon or two more mayonnaise to the mix to thicken it up.
What to Serve with Coleslaw
Creamy coleslaw is an American cookout and picnic classic side dish. It is perfect to cut through the fat and spice of many traditional favorites. It also goes great with fried chicken and fish
- Smoked Pulled Pork Barbecue
- Grilled Chicken Legs
- Smoked St. Louis Spare Ribs
- Smoked Whole Chicken
- Smoked Chuck Roast
Recipe Tips and FAQs
Store leftovers in an airtight container and refrigerate. It's best within 2 to 3 days, but will keep for up to 5 days. Stir before serving to redistribute the dressing.
As it sits it may become watery as the cabbage releases more water. To thicken, drain the water and add another tablespoon or two of mayo.
Using a chef's knife, cut the cabbage into quarters. Take one quarter and cut the core from the bottom at and angle. From the top end,thinly slice along the cabbage until you reach the bottom end. Repeat with the remaining quarters.
You can also use the shredding blade of a food processor to speed up the process. It will result in a little finer texture than shredding with a knife.
Unfortunately, no. I do not recommend freezing this coleslaw.
More of my Favorite Side Dish Recipes
- Hawaiian Mac Salad
- Instant Pot Baked Beans
- Mexican Street Corn Salad
- Broccoli Salad {Chicken Salad Chick Copycat}
- Creamy Bacon Mac and Cheese
📖 Recipe
Southern Coleslaw Recipe
Ingredients
- 1 medium head green cabbage, shredded, around 6 cups
- 2 medium carrots, shredded, around 1 cup
- 1 tablespoon onion, grated
Coleslaw Dressing
- ¾ cup mayonnaise
- 2 tablespoons milk
- 1 ½ teaspoons dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon celery seeds
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Add the mayonnaise, dijon mustard, cider vinegar, milk, sugar, celery, seed, salt, and pepper to a small bowl and whisk until smooth.
- Add the shredded cabbage, carrot, and onion to a large mixing bowl. Pour around ⅔ of the dressing over top and stir to combine. Add more dressing as needed until the slaw is well coated.
Nutrition Facts
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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