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! 

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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 or even 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. 
  

5 from 20 votes

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Southern Coleslaw Recipe

Prep Time

5 mins

Total Time

5 mins

 

Creamy Southern Coleslaw Recipe also known as Cole Slaw with shredded cabbage, mayonnaise, apple cider vinegar,  lemon juice and sugar are just some of the dressing ingredients. Everybody loves this crunchy, tangy and creamy 5 minute slaw. So tasty and easy! 

Course: Dinner, Lunch, Side Dish

Cuisine: American, Southern American

Keyword: creamy coleslaw, creamy coleslaw recipe, southern coleslaw

Servings: 6 people

Calories: 120 kcal

Author: April

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

1. In a small bowl add the mayonnaise, sugar, lemon juice, apple cider vinegar, celery salt, and salt and pepper. Mix to combine. 

2. Pour the dressing into a bowl with the coleslaw. Mix well. Serve immediately or refrigerate for 1-2 hours. 

Recipe 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. 

 

 

 

Recipe was updated 3/4/2019

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