Southern Coleslaw Recipe With Best Homemade Dressing

Why We Love Southern Coleslaw

Coleslaw is a popular cold side dish that can be made with many unique variations, as seen in our Caribbean Coleslaw and Buffalo Blue Cheese Coleslaw. Although we love these other dazzling slaw recipes, it’s about time we share our most classic southern version! Crunchy and cold traditional coleslaw with mayo dressing is a delicious barbecue side dish and topping for burgers and sandwiches. It’s creamy, tangy-sweet, and made with just the right blend of cabbage and carrots! This easy homemade Southern Coleslaw recipe is perfect for spring and summer parties. A batch is a breeze to whip up in only 15 minutes, and is even a great make-ahead dish! Slice and stir everything together in the late morning or afternoon, stick it in the fridge, and serve perfectly chilled later in the day. That’s it!

Ingredients You Need For Classic Coleslaw

Green cabbage – shredded Red cabbage – shredded Carrots – shredded Mayonnaise – use light if you prefer Lemon juice – fresh, not bottled Rice vinegar – or apple cider vinegar Granulated sugar – I don’t recommend using alternative sweeteners Salt and pepper – just a pinch Celery seeds and onion powder – the secret spices to really make this creamy coleslaw pop

Pro Tip: It doesn’t take a big cabbage to create 5-7 cups of shredded cabbage. Buy small ones, 1-2 pounds or less.

Recipe Variations

Want less color? I have learned people are quite particular about the color of their coleslaw. I like lots of color, but if this blend is too colorful for you, use 7 cups green cabbage, ½ cup red cabbage, and ½ cup carrots. Use pre-shredded coleslaw mix. Don’t want to mess with shredded cabbage? Use two 14-ounce bags of cabbage and carrot cole slaw mix.

How to Make Classic Southern Coleslaw

First, shred the green and red cabbage. I find the best way to do this is to use a mandolin slicer on a fine setting. (Use the safety guard to protect your fingers!) You can also do it carefully with a large chef’s knife. Then shred the carrots using a box grater. Add the shredded green cabbage to the bowl. Add the shredded red cabbage. Then add the shredded carrots. Toss well. In a separate bowl or measuring pitcher, combine the mayonnaise, lemon juice, rice vinegar, and sugar. Then add the spices: Salt, black pepper, celery seeds, and onion powder. Mix until smooth. Pour the dressing over the coleslaw mix. Toss well to fully coat. Then cover and refrigerate for at least 30 minutes.

Serving Suggestions

Homemade coleslaw is a must-have southern side dish at picnics, potlucks, barbecues, or any summer meal! Cool and creamy coleslaw is the perfect side to enjoy with fried chicken and fried fish. Or pair with grilled favorites like salmon, barbecue chicken, hamburgers, and hot dogs. It even makes a great topping! From burgers and dogs, to pork sandwiches and tacos, pile a generous portion of this crunchy chilled slaw salad on whatever mains you like!