Southern Coleslaw, also called coleslaw, is a classic Southern side that pairs perfectly with barbecue. Shredded cabbage dressed with mayonnaise, apple cider vinegar, lemon juice and a touch of sugar creates a slaw that’s crunchy, creamy, sweet and tangy. Ready in about 5 minutes, it’s simple to make and always a crowd-pleaser.
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“Best slaw I have ever eaten!”~Ellie S.
HOW TO MAKE COLESLAW AND INGREDIENTS
Making coleslaw is quick and forgiving. In warm weather, while the grill is busy with chicken or ribs, a bowl of Southern coleslaw and a cold glass of mint iced tea make a great complement. The dressing comes together in one small bowl—mayonnaise, sugar, lemon juice, apple cider vinegar, a pinch of celery salt, and salt and pepper. Whisk until smooth, then pour over the shredded cabbage and toss to coat.
You can serve the slaw immediately or chill it for an hour or two for the flavors to meld. Both ways are delicious. See the notes below for tips on making the dressing ahead and other useful variations.
WHY THIS RECIPE WORKS
- This coleslaw looks attractive and tastes great—crisp, sweet, tangy and creamy, which makes it an instant crowd-pleaser.
- Bright colors and contrasting textures make it inviting on any plate.
- Celery salt adds a little extra depth—just a small pinch gives the dressing a nice punch.
- Apple cider vinegar and lemon juice provide a lively tang, while sugar balances the acidity for a rounded flavor.
WHAT GOES WELL WITH HOMEMADE COLESLAW
Coleslaw is a traditional side for barbecued meats, fried fish, hushpuppies or fried chicken. It also brightens tacos, pulled barbecue sandwiches, and sliders. I especially enjoy it on fish tacos or piled on top of BBQ chicken sliders with a drizzle of homemade barbecue sauce. It adds freshness and a creamy crunch that elevates many dishes.
SOUTHERN COLESLAW TIPS
Make-ahead dressing: Prepare the dressing separately and keep it covered in the refrigerator until you’re ready to toss it with the slaw. Stored properly, the dressing will keep for a couple of weeks. When serving, add the dressing gradually to control how creamy you want the slaw.
- Leftover dressing: Use it to top hot dogs, tacos, or other grilled meats, or keep it on the side as an extra sauce.
- Shortcut: Use bagged coleslaw mix for convenience—10 to 16 oz bags are common and save prep time.
- Small households: Use half a bag and save the rest for another meal or transform leftovers into a vinaigrette or Asian-style slaw.
- Vegan option: Substitute vegan mayonnaise and plant-based milk to make the dressing egg-free.
- Variations: Stir in sliced green onions, thin strips of green or red bell pepper, or diced jalapeños for heat.
- Lightened-up version: Use half sour cream and half light mayonnaise or swap in light mayonnaise for fewer calories.
Southern Coleslaw Recipe
April Boller Wright
Pin Recipe
Ingredients
- 14 oz bag of coleslaw mix
- 1/2 cup mayonnaise
- 1 1/2 tbsp lemon juice
- 3 tbsp apple cider vinegar
- 2 tbsp sugar
- 1 pinch celery salt small pinch
- salt for taste about 1/2 tsp, adjust to taste
- 1/4 tsp pepper
Instructions
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In a small bowl, whisk together mayonnaise, sugar, lemon juice, apple cider vinegar, celery salt, salt and pepper until smooth.
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Pour the dressing over the coleslaw mix and toss to coat. Serve immediately or chill for 1–2 hours for the flavors to meld.
Video
Notes
Cook Tips:
Make-ahead dressing:
For best results, store the dressing covered in the fridge and combine with the cabbage just before serving. Stored dressing keeps for up to two weeks. Add dressing gradually to control creaminess.
- Leftover dressing: Try it on hot dogs, tacos or as a sauce for grilled meats.
- Shortcut coleslaw: Use pre-shredded bagged slaw to save time.
- Small family: Use half a bag and save the rest for another preparation the next day.
- Vegan: Swap in vegan mayonnaise and plant-based milk.
- Variations: Add green onions, thin bell pepper strips, or jalapeños for spice.
- Lightened-up: Use half sour cream and half light mayonnaise for a lighter option.
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Recipe was updated 3/4/2019
Nutrition
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