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.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.