Classic Southern Coleslaw Recipe – Crunchy, refreshing, and creamy Coleslaw prepared with just a handful of pantry ingredients. Enjoy it as a side dish to grilled meats and savory dishes, or mound some on top of hamburgers, hot dogs, and sandwiches.
WHAT IS COLESLAW
Coleslaw or Cole Slaw is a crunchy salad prepared with shredded cabbage and carrots tossed in a sweet and tangy mayonnaise-based creamy dressing. Although many variations exist – see my awesome recipe for Red Cabbage and Carrot Slaw – but if you’re looking for a Southern classic, this one is IT!
Coleslaw is enjoyed as a side dish to hamburgers, hot dogs, fried chicken, and barbecued meats. It is an American classic that always finds its way at potlucks or summer picnics.
INGREDIENTS FOR CLASSIC COLESLAW
- 14-ounces bag of shredded coleslaw mix. I like to use the store-bought mix because it saves time and it’s just as good as freshly shredded cabbage and carrots.
- white vinegar
- celery seed
- dried dill weed
- salt and fresh ground pepper
Coleslaw is proof that often times the most basic ingredients make the best recipes.
HOW TO MAKE COLESLAW
- First, make the dressing; combine mayonnaise, sugar, vinegar, celery seed, dill weed, salt, and pepper in a small mixing bowl and whisk until thoroughly combined.
- Next, add shredded coleslaw mix to a large salad bowl and stir in the prepared mayonnaise dressing.
If you want to shred your own mix, you will need to thinly slice about 6 cups green cabbage and 2 large carrots. I like to use a Mandoline because it slices everything in even pieces.
- Cover and refrigerate for 1 hour before serving. You can also serve it without refrigerating, but I think it tastes much better cold and a bit softened.
CAN I MAKE COLESLAW AHEAD OF TIME?
- Yes, you can make Coleslaw one day ahead and keep in the fridge until ready to use. I usually make the dressing 1 to 2 days ahead and then just stir it in an hour before I want to serve the Coleslaw.
COLESLAW MIX-IN IDEAS
Our Classic Coleslaw recipe is great just AS IS, but if you want a variety, you can add some extra flavors and texture by stirring in sliced green onions, diced apples, dried cranberries, chopped almonds, and/or pumpkin seeds.
HOW TO STORE LEFTOVER COLESLAW
- Store leftover Coleslaw in an airtight container and keep in the fridge for up to 3 days.
WHAT TO SERVE WITH COLESLAW
- Barbecue Ribs
- Instant Pot Barbecue Pulled Pork
- Beer Battered Yogurt Fried Chicken
- Grilled Chicken Thighs
TOOLS USED IN THIS RECIPE
Classic Southern Coleslaw Recipe
- 1 bag (14-oz) Shredded Coleslaw Mix
- 1/2 cup mayonnaise
- 2 tablespoons sugar
- 2 tablespoons white vinegar
- 1 teaspoon celery seeds
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- chopped fresh parsley, for garnish (optional)
- fresh cracked pepper, for garnish (optional)
- Add shredded coleslaw mix to a large salad bowl and set aside.
- In a small mixing bowl combine mayonnaise, sugar, vinegar, celery seeds, dill, salt, and pepper; whisk until thoroughly combined.
- Pour dressing over cabbage mixture and toss until well incorporated.
- Taste for seasonings and flavor; adjust accordingly.
- Cover and chill for at least 1 hour.
- Garnish with parsley and fresh cracked pepper.
- REDUCE POINTS DOWN TO 2 by using Low Fat Mayonnaise.
- If you want to shred your own Coleslaw mix, you will need to thinly slice/shred about 6 cups green cabbage and 2 large carrots.
- Add extra flavors and texture by stirring in sliced green onions, diced apples, dried cranberries, chopped almonds, and/or pumpkin seeds.
- Make Coleslaw one day ahead and keep in the fridge until ready to use, OR make the dressing 1 to 2 days ahead and then just stir it in an hour before serving the Coleslaw.