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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.

Classic Southern Coleslaw Recipe

Jana Rae
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
Course Salad, Side Dish
Cuisine American
Servings 6
Calories 150 kcal

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

Instructions
 

  • 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.
  • In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, black pepper, celery seed, and lemon juice until smooth.
  • 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.
  • 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.