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Home » Side Dishes

Southern Coleslaw

Published: Aug 28, 2022 by Scott · This post may contain affiliate links where I earn a commission, at no charge to you, if you make a purchase using my link. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

This classic Southern Coleslaw is creamy and tangy and goes perfect with all of your cookout favorites.

Close up of finished coleslaw in a large serving bowl.
Jump to:
  • Why this recipe works
  • Ingredient Notes
  • How to Make Coleslaw Dressing
  • Step-by-Step Instructions
  • How to Prevent Watery Coleslaw
  • What to Serve with Coleslaw
  • Recipe Tips and FAQs
  • More of my Favorite Side Dish Recipes
  • 📖 Recipe
  • You May Also Like

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.
Ingredients for the coleslaw and dressing shown arranged on a counter.

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:

  1. Add the mayonnaise, dijon mustard, cider vinegar, milk, sugar, celery, seed, salt, and pepper to a small bowl and whisk until smooth.
Coleslaw dressing shown in a small mixing bowl after mixing.

Step-by-Step Instructions

  1. Add the shredded cabbage, carrot, and onion to a large mixing bowl.
Shredded cabbage, carrot, and onion in a large stainless steel mixing bowl.
  1. 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.
Dressing being poured onto the cabbage mixture.

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.

Coleslaw shown in a mixing bowl after being refrigerated with the dressing.

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
Overhead of the finished coleslaw in a large blue serving bowl.

Recipe Tips and FAQs

How to Store

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.

How to Shred Cabbage for Coleslaw

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.

Can I Freeze Coleslaw?

Unfortunately, no. I do not recommend freezing this coleslaw.

If you try this recipe don't forget to leave a RATING or COMMENT below. I would love to hear from you!!! And FOLLOW me on Pinterest, Facebook, and Instagram for all the latest recipes!

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

This classic Southern Coleslaw is creamy and tangy and goes perfect with all of your cookout favorites.
4.50 from 2 votes
Print Pin Share Rate
Prep Time: 10 mins
Resting Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 10
Calories: 145kcal

Equipment

  • Chefs Knife
  • Cutting board
  • Measuring Spoons
  • Measuring Cups
  • Stainless Steel Mixing Bowls

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

Calories: 145kcalCarbohydrates: 7gProtein: 1gFat: 12gCholesterol: 7mgSodium: 316mgPotassium: 140mgFiber: 2gSugar: 5g

* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.

Course: Side Dish
Cuisine: American
Keyword: coleslaw
Tried this recipe?Don't forget to leave a rating above and mention @disheswithdad or tag #disheswithdad on social media!

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About Me

Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

Read More →

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About Me

Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

Read More →

Lighter Favorites

  • Grilled Balsamic Steak Salad
  • Asian Chicken Meatballs
  • Kale and Farro Salad with Roasted Butternut Squash
  • Greek Chicken Souvlaki Kebabs
  • Tropical Green Smoothie
  • Baked Lemon Dill Salmon

See More →

Featured Recipes

  • Cheesy Chicken and Rice Casserole (Without Soup!)
  • Enchiladas with Green Sauce
  • Lasagna with Homemade Noodles
  • Instant Pot Pork Roast and Potatoes
  • Brioche French Toast Casserole
  • Creamy Tuscan Chicken Pasta

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