This classic southern coleslaw is a must-have for any barbecue or picnic, with its creamy dressing and perfect crunch. It’s also quick to prepare and goes well with just about anything.

This recipe is actually based on the famous dressing from our local barbecue joint, and let me tell you, it’s the only coleslaw I’ll ever eat. Your guests will definitely love the perfect balance of tang and sweetness in every single bite!

A bowl of coleslaw with shredded green cabbage, bits of carrot, and a touch of purple cabbage for color, all mixed together with a creamy dressing.

Classic Southern Coleslaw

A simple and delicious creamy coleslaw dressing.

Prep Time 20

Chilling time 1

Total Time 20

Serving Size servings

Ingredients

Dressing

1 cup mayonnaise
2 tablespoons yellow mustard
⅓ cup white sugar
¼ cup apple cider vinegar

Vegetables

4-6 cups shredded cabbage (one small head or 3/4 of a medium head)
¾ cup shredded carrot (1 large carrot)

Instructions

Mix the dressing. Combine the mayonnaise, yellow mustard, white sugar, and apple cider vinegar in a medium bowl. Then, whisk until the mixture is as smooth as possible. The dressing may seem slightly lumpy but will smooth out as it chills.
Chill the dressing. Cover the bowl tightly with plastic wrap. After that, refrigerate for at least 2 hours to let the flavors meld and the dressing thickens.
Combine with vegetables. Just before serving, toss the chilled dressing with the shredded cabbage and carrot in a large bowl. Mix well to ensure the vegetables are evenly coated with the dressing.

Notes

Make sure to use a high-quality mayonnaise, such as Hellman’s or Duke’s.

You can finely shred the cabbage and carrots using a food processor or a sharp knife to make sure the dressing coats the vegetables evenly.

If apple cider vinegar isn’t available, white vinegar can be used as a substitute. Just keep in mind that white vinegar is sharper, so you might want to use a little less.

If you’re trying to cut back on sugar, you can use a different sweetener in the dressing. Just be aware that it might slightly alter the taste.

For added texture and flavor, consider adding extras like finely chopped onions, bell peppers, or even a handful of raisins. Just make sure they are finely chopped to blend well with the coleslaw.

More Tips:

After you chop the cabbage and carrots, make sure to dry them with a paper towel. Too much water can make the coleslaw too soft.

Remember to let the dressing chill. This makes the flavors mix, and the dressing thickens, which makes the coleslaw taste even better.

You can make the dressing a day or two before serving the coleslaw to save you time on the day you’ll serve it. Just stir it well before adding it to the vegetables.

Taste the dressing before chilling, and add more or less sugar to your taste. If you don’t want the coleslaw to be very sweet, use a little less sugar.

The dressing will last a few days, but once you mix it with the cabbage, it’s best to serve it immediately.

Mix the dressing with the vegetables just before serving to keep the cabbage crisp. If you mix it too early, the cabbage might become soft.

Serving Suggestions

It’s best served with barbecue, fried chicken, onion rings, or hot dogs. It’s also good tucked into any sandwich. This coleslaw recipe is also perfect for making Rachel sandwiches (Turkey, Swiss, coleslaw, and Thousand Island dressing) on homemade sourdough bread.

Key Ingredients and Tools

You’ll need a few important tools and ingredients to make this coleslaw:

coleslaw and pork sandwich on white plate

Apple cider vinegar: This adds a tangy flavor that balances the sugar’s sweetness and the mayonnaise’s creaminess. You can find it in the vinegar aisle of the grocery store.
Yellow mustard: It gives the dressing a slight kick and a nice color. If you don’t have yellow mustard, Dijon mustard can be a good substitute, but it will change the flavor a bit.
High-quality mayonnaise: Using a good brand like Hellman’s or Duke’s makes a big difference in the taste and texture of the dressing.
Food processor or sharp knife: These are essential for shredding the cabbage and carrots finely and evenly, making sure that the dressing coats the vegetables well.

These tools and ingredients will help you make delicious coleslaw every time.

You can use these substitutions for the key ingredients:

Apple cider vinegar: You can use white vinegar or lemon juice for a similar tangy flavor.
Yellow mustard: Dijon mustard can be used for a slightly different but still flavorful kick.
High-quality mayonnaise: Greek yogurt can be used for a lighter, tangier dressing.
Shredded cabbage: A bag of pre-shredded coleslaw mix can save time and effort.

These substitutions may change the outcome slightly, but feel free to try them to suit your taste or what you have on hand.

Storage Instructions

Refrigeration:

Store the coleslaw dressing and the shredded cabbage and carrots separately in the fridge if you plan to use them within a few days. This helps keep the vegetables crisp.
Place the dressing in an airtight container and refrigerate for up to 1 week.
Keep the shredded vegetables in a plastic bag or container lined with a paper towel to absorb excess moisture and use within 3-5 days.

Once Mixed:

After combining the dressing with the vegetables, the coleslaw should be eaten within 24 hours for the best texture and flavor.
Store any leftover mixed coleslaw in an airtight container in the refrigerator and consume it within 2 days. This article explains how to safely store mayonnaise based sides.

This coleslaw is just what you need for a backyard BBQ or a refreshing side for your family dinner. Whether you’re a pro in the kitchen or just getting started, this recipe is easy to follow and always comes out great.

And the best part is you can customize it to your liking—add your favorite veggies or adjust the dressing to suit your taste.

3 Comments

RT says:

May 27, 2022 at 4:46 pm

Hi Katie,
How much cabbage and carrots do you suggest for the coleslaw? We’d love to try it!

1. Katie Shaw says:
  
  May 28, 2022 at 8:15 am
  
  hi i usually get a bag from the grocery store of preshredded! if I’m using something from the garden it’s like 1/4 of a head of coleslaw and 2 carrots
  
  1. RT says:
    
    May 28, 2022 at 7:05 pm
    
    Thank you so much! Looking forward to making this this. ❤️

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