Southern Coleslaw Recipe
Southern Coleslaw also known as Cole Slaw is a classic southern side the goes well with bbq. Shredded cabbage, mayonnaise, apple cider vinegar, lemon juice and sugar are just some of the slaw ingredients. Everybody loves how crunchy, creamy ,sweet and tangy it is. 5 mins prep and so tasty and easy! Check out the Pinterest reviews. And don’t forget to make this into a meal with beef ribs or my instant pot or slow cooker bbq pulled beef sandwiches or my crispy tuna patties!
Believe in yourself, take on your challenges, dig deep within yourself to conquer fears.
“Best slaw I have ever eaten!”~Ellie S.
HOW TO MAKE COLESLAW AND INGREDIENTS
If you’ve never made cole slaw before just know it’s super easy to make. In the warmer months, while my husband is on the grill making bbq chicken and ribs and whatever else, I’m usually whipping up a bowl of southern cole slaw and cold mint iced tea <—- stay tuned for that recipe.
The first step in making cole slaw is to add mayonnaise, sugar, lemon juice, apple cider vinegar, a pinch of celery salt, salt and pepper to a small bowl and mix until combines. Secondly, pour the cole slaw dressing into the bowl with the cole slaw.
Mix well. Lastly, you can either eat it right away or refrigerate it for an hour or two. I actually like to eat it right away. Simple classic and very southern. Just how I like it. See notes below for more tips and how to make this cole slaw recipe ahead of time.
WHY THIS RECIPE WORKS?
- This cole slaw is gorgeous to look at plus. Secondly, it’s bursting with crunch, sweet and tangy AND it’s a huge crowd pleaser.
- It will attract your guests because it’s bright and colorful and creamy.
- The contrasting colors are eye catchy.
- Celery salt gives the slaw a POW factor. A SMALL pinch is ALL you need.
- Apple – cider vinegar and lemon juices gives it a bright tangy flavor.
- Sugar – balance out the flavors. The sweetness of dressing will have guests coming back for seconds and thirds.
WHAT GOES WELL WITH HOMEMADE COLESLAW
Cole slaw is usually eaten as a side dish with barbecued meats, fried fish, crispy airy hushpuppies or fried chicken. I like to eat mine a bit differently. By different, I mean, I love it topped on my fish tacos, pulled bbq chicken/brisket or bbq chicken sliders or on top of sandwiches. This cole slaw perks up any food and it’s best topped on bbq chicken sliders with homemade bbq sauce .
SOUTHERN COLESLAW TIPS:
Make ahead dressing: Don’t mix the cole slaw dressing with the cabbage and veggies. Instead, it’s best to make the dressing ahead of time and store covered in the fridge for a couple of hours or until you need it. Stored and covered dressing can be refrigerated for a couple weeks. When you are ready to serve, add the dressing a bit to your vegetables at a time because you may not need to use it all.
- Leftover dressing – Use leftover dressing on hot dogs and again, you can top tacos, and bbq meats with cole slaw or serve it on the side.
- Shortcut Cole slaw – No need to shred a head of cabbage. The bagged kind is quicker and easier. You can usually find bagged cole slaw in 10 to 16 oz bags.
- Small family – use half a bag of slaw and save the rest for the following day to make a vinaigrette based cole slaw or an Asian slaw to serve with grilled chicken.
- Vegan – to make this a vegan cole slaw, use your choice of vegan mayonnaise (egg free) and vegan (plant-based) milk.
- Variations – Add sliced green onions, add thin slices of green or red peppers, as a mentioned in the post. Add jalapenos for a touch of heat.
- Lightened up cole slaw –Use half sour cream and half regular mayonnaise or light mayonnaise for a healthier option.
Southern Coleslaw Recipe
Ingredients
- 14 oz bag of coleslaw
- 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 I used about 1/2 tsp
- 1/4 tsp pepper
Instructions
- In a small bowl add the mayonnaise, sugar, lemon juice, apple cider vinegar, celery salt, and salt and pepper. Mix to combine.
- Pour the dressing into a bowl with the coleslaw. Mix well. Serve immediately or refrigerate for 1-2 hours.
Video
Notes
Cook Tips:
Make ahead dressing:
For the best coleslaw, don't mix the dressing with the cabbage, instead, make it ahead of time and store covered in the fridge for a couple of hours or until you need it. Stored dressing can be refrigerated for a couple weeks. When you are ready to serve, don't add all the coleslaw at once. Add a bit at a time then add more if you want the slaw creamier.- Leftover dressing - Use leftover dressing on hot dogs and again, you can top tacos, and bbq meats with coleslaw or serve it on the side.
- Shortcut Coleslaw - No need to shred a head of cabbage. The bagged kind is quicker and easier. You can usually find bagged coleslaw in 10 to 16 oz bags.
- Small family - use half a bag of slaw and save the rest for the following day to make a vinaigrette based coleslaw to serve with grilled chicken.
- Vegan - to make this a vegan coleslaw, use your choice of vegan mayonnaise (egg free) and vegan (plant-based) milk.
- Variations - Add sliced green onions, add thin slices of green or red peppers, as a mentioned in the post. Add jalapenos for a touch of heat.
- Lightened up coleslaw -Use half sour cream and half regular mayonnaise or light mayonnaise for a healthier option.
Nutrition
If you think this southern coleslaw recipe looks good save it to your Pinterest Board or share to your Facebook to save this recipe! Let’s connect on Pinterest too!
You may also like these other southern recipes:
The Perfect Summertime Old Bay Seafood Macaroni Salad
Quick Sweet Potato Pie (Video)
This is the best.. the ONLY recipe I make for slaw!
I’m glad you enjoyed it! Thank you so much!
I have made this twice now….did add some purple cabbage. Great recipe and quick.
Thank you for the great feedback!
This is the best coleslaw I’ve ever had. My husband loves it too, and he hates most other coleslaws. Thank you so much for the recipe!
Thank you Cathy!!
I love this recipe, so easy and just creamy enough with a little tang. It goes great with pulled pork on a sandwich. My go-to coleslaw. Thanks for sharing!
Thank you Kathy!! 🙂
Really tasty, just the right amount of zing to it. I made extra dressing to use on salads since it was so good.
Thank you Nancy!!
I’m trying this recipe today. We don’t have any lemons so I’m going with orange juice. Wish me luck!
I just made this.YUM! I had small head of cabbage which ended up being 22 oz shredded so I slightly increased the other ingredients. Turned out fine using fresh orange juice instead of lemon juice. Keeping this recipe!
Orange juice sounds very interesting! I’m glad it worked out for you! Thanks for the great feedback!
I love coleslaw. It was my favourite salad as a child and yours takes me back. Love the little specs of red cabbage dotted throughout. Beautiful!
Thank you!
Lemon juice??? How much lemon juice? It’s not listed in the ingredients only in directions.
Hello! Sorry, I just updated the recipe. 1 1/2 tbsp.
I don’t have a bagged coleslaw right now but I do have a head of cabbage in my fridge. I am going to make this easy recipe tonight as I planned a light easy dinner, thanks for sharing.
Thank you so much! Enjoy!
No wonder everyone loves this coleslaw’s texture, taste and feel – it is simply amazing! I would say it is perfect, too, but it is pretty much the same 🙂 Definitely making myself a big bowl of this coleslaw this weekend!
Thank you so much Mimi! I think you’ll really enjoy it!
Honestly, I haven’t tasted coleslaw before…but your post wants me to try. I had no idea what goes in coleslaw and really happy that ingredients are so simple.
I love how quick this is AND you can make the dressing ahead of time. It sounds so crunchy and tasty. Thank you!
I can eat a big bowl of this haha! Thank you Jori!
I love this recipe and I love the creamy dressing on the coleslaw. One of my favorite things to make with this slaw is a fish fry! the freshness is a perfect partner to the fried fish.
Yess me too. I wish I had some fish and coleslaw now! Thank you!
When I think of coleslaw I think of summer. Growing up in Georgia we used to put it on hot dogs with mustard and it was a must-have with fried chicken. This recipe looks delicious and tasty.