Southern Coleslaw Recipe
This classic Southern coleslaw is creamy, tangy, lightly sweet, and perfect for pulled pork sandwiches, BBQ plates, cookouts, and summer potlucks.
Servings: 10
Calories: 145kcal
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
- Make the dressing: Add the mayonnaise, milk, Dijon mustard, apple cider vinegar, sugar, celery seed, salt, and pepper to a small bowl and whisk until smooth.
- Prep the vegetables: Add the shredded cabbage, shredded carrots, and grated onion to a large mixing bowl.
- Toss the coleslaw: Pour about two-thirds of the dressing over the cabbage mixture and toss to combine. Add more dressing as needed until the slaw is evenly coated.
- Chill before serving: Cover and refrigerate for at least 1 hour to let the flavors blend.
- Stir and serve: Stir before serving to redistribute the dressing. If the coleslaw seems dry, add a little more dressing. If it seems watery, drain excess liquid and stir in a spoonful of mayonnaise.
Notes
- Two 14-ounce bags of coleslaw mix can be used in place of the cabbage and carrots.
- For the best texture, dress the coleslaw 1 to 3 hours before serving.
- If making further ahead, store the dressing and shredded vegetables separately.
- If the slaw gets watery, drain off excess liquid and stir in a little mayonnaise.
- Store leftovers in the refrigerator for 3 to 5 days. Best texture is within 2 to 3 days.
- I do not recommend freezing creamy coleslaw.
Nutrition
Calories: 145kcal | Carbohydrates: 7g | Protein: 1g | Fat: 12g | Cholesterol: 7mg | Sodium: 316mg | Potassium: 140mg | Fiber: 2g | Sugar: 5g