Southern Coleslaw

Why This Recipe Works

• Classic Southern flavor: Creamy mayonnaise, tangy apple cider vinegar, a little sugar, Dijon mustard, and celery seed give this slaw that familiar sweet-tangy flavor.
• Quick and easy: Shred the vegetables, whisk the dressing, toss everything together, and let it chill.
• Great for BBQ: The creamy, tangy dressing cuts through rich smoked meats like pulled pork, ribs, brisket, and burgers.
• Perfect as a topping: This coleslaw is just as good piled on pulled pork sandwiches and hot dogs as it is served on the side.
• Easy shortcut option: Use bagged coleslaw mix when you need a faster cookout side dish.

Ingredient Notes

• Green cabbage: I use one medium head of green cabbage, which gives you around 6 cups shredded. Green cabbage is crisp, sturdy, and holds up well with creamy dressing.
• Carrots: Shredded carrots add color, sweetness, and crunch. You can shred them yourself or use pre-shredded carrots.
• Onion: A small amount of grated onion adds savory flavor without overpowering the slaw. Grating it helps it blend into the dressing and cabbage.
• Mayonnaise: Mayo makes the dressing creamy. I like Duke's or Blue Plate for Southern-style coleslaw because they have a tangier flavor than some other brands.
• Apple cider vinegar: Apple cider vinegar adds the tangy bite that balances the creamy dressing. White vinegar, rice vinegar, or lemon juice can work in a pinch.
• Dijon mustard: Dijon adds a little sharpness and helps round out the dressing. It will not make the coleslaw taste mustardy.
• Sugar: A small amount of sugar balances the vinegar and gives the slaw that classic sweet-tangy flavor.
• Celery seed: Celery seed gives coleslaw its familiar deli-style flavor. A little goes a long way.

How to Make Southern Coleslaw

1. Make the dressing: Add the mayonnaise, milk, Dijon mustard, apple cider vinegar, sugar, celery seed, salt, and pepper to a small bowl. Whisk until smooth and well combined.

2. Prep the vegetables: Shred the cabbage and carrots, then grate the onion. Add everything to a large mixing bowl.

3. Toss the slaw: Pour about two-thirds of the dressing over the cabbage mixture and toss until evenly coated. Add more dressing as needed until the coleslaw is creamy but not overloaded.

4. Chill before serving: Cover and refrigerate for at least 1 hour to let the flavors blend and the cabbage soften slightly.
5. Stir and finish: Give the coleslaw a good stir before serving. If it seems too dry, add a little more dressing. If it seems watery, drain off excess liquid and stir in a spoonful of mayo.

How to Prevent Watery Coleslaw

Cabbage naturally releases water as it sits, especially after it is mixed with salt and dressing. That is why coleslaw can get watery if it is dressed too far ahead.

Dress close to serving: For the best texture, add the dressing about 1 to 3 hours before serving.

Salt and drain if making ahead: If you need to make the slaw further ahead, toss the shredded cabbage with a little salt and let it drain in a colander for 1 to 2 hours. Squeeze out excess moisture, then mix with the dressing.

Use only as much dressing as needed: Start with about two-thirds of the dressing, then add more after tossing. This keeps the slaw creamy without making it soupy.

Stir before serving: Dressing can settle at the bottom of the bowl, so give the coleslaw a good stir before serving.

Fix watery slaw: If the coleslaw gets watery, drain off the extra liquid and stir in a tablespoon or two of mayonnaise to thicken it back up.

Storage

Store leftover coleslaw in an airtight container in the refrigerator for up to 3 to 5 days. For the best texture, it is best within the first 2 to 3 days.

The cabbage will continue to release water as it sits. Stir before serving, and drain off any excess liquid if needed.

I do not recommend freezing creamy coleslaw. The cabbage and mayonnaise-based dressing will not hold their texture well after thawing.

Make-Ahead Tips

Southern coleslaw is best when it has a little time to chill, but not so much time that it becomes watery.

• Best timing: Make and dress the coleslaw 1 to 3 hours before serving.
• For longer prep: Shred the cabbage and carrots up to 1 day ahead and store them separately from the dressing.
• For parties: Make the dressing the day before, prep the cabbage mixture ahead, then toss everything together a few hours before serving.

What to Serve with Southern Coleslaw

Creamy Southern coleslaw is a classic cookout and picnic side dish. It's also one of the best toppings for pulled pork sandwiches because the tangy dressing balances the smoky, rich pork.

Serve it with:

• Smoked Pulled Pork Barbecue
• Grilled Chicken Legs
• Smoked St. Louis Spare Ribs
• Smoked Whole Chicken
• Smoked Chuck Roast

It's also great with fried chicken, fried fish, hot dogs, grilled pork chops, and BBQ sandwiches.

Coleslaw FAQs