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Creamy Southern-style coleslaw with crisp shredded cabbage, carrots, and red onion, served in a rustic ceramic bowl and garnished with fresh parsley in a cozy kitchen setting.
Jana Rae

Classic Southern Coleslaw Recipe

This creamy, crunchy Southern-style coleslaw is the perfect BBQ side dish! Quick, easy, and packed with flavor.
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Prep Time 10 minutes
Chill time 1 hour
Total Time 1 hour 10 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Coleslaw Mix:
  • 4 cups green cabbage shredded
  • 2 cups purple cabbage shredded (optional for color)
  • 1 cup carrots shredded
  • ¼ cup red onion finely chopped (optional for extra flavor)
For the Creamy Dressing:
  • ¾ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard or yellow mustard
  • 1 ½ tablespoons sugar adjust for sweetness preference
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon celery seed optional, for extra crunch & flavor
  • 1 tablespoon fresh lemon juice for brightness, optional

Method
 

  1. Shred the green cabbage, purple cabbage, and carrots using a sharp knife, mandoline slicer, or food processor. If using pre-shredded coleslaw mix, measure out about 6 cups total.
  2. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, black pepper, celery seed, and lemon juice until smooth.
  3. Pour the dressing over the shredded cabbage and carrots, tossing well to fully coat. Let sit for at least 15-20 minutes to allow the flavors to blend.
  4. Coleslaw tastes best when chilled for at least 1 hour, but it can be served immediately. Stir before serving and enjoy as a side dish or sandwich topping.

Notes

  • Best Cabbage to Use:
    • Green cabbage – Classic choice for traditional coleslaw.
    • Purple (red) cabbage – Adds color and a slightly peppery flavor.
    • Napa cabbage – Softer and more delicate, great for a lighter texture.
  • How to Keep Coleslaw Crunchy:
    • Salt the cabbage – Sprinkle a little salt on shredded cabbage and let it sit for 10 minutes, then squeeze out excess moisture before adding the dressing.
    • Dress just before serving – If making ahead, store the dressing separately and mix it in right before serving.
  • How to Adjust the Flavor:
    • For tangier coleslaw: Add extra apple cider vinegar or Dijon mustard.
    • For sweeter coleslaw: Increase the sugar or add a little honey.
    • For a lighter version: Use Greek yogurt instead of mayo.
  • Make-Ahead Tips:
    • The dressing can be made up to 3 days ahead and stored in the fridge.
    • Fully assembled coleslaw is best eaten within 24 hours for maximum crunch.
  • Best Serving Ideas:
    • BBQ Pulled Pork Sandwiches – A must-have topping!
    • Fried Chicken & Coleslaw – A Southern classic combo.
    • Fish Tacos – Adds freshness and crunch.
    • Hot Dogs & Burgers – Perfect as a topping or side.