A creamy, tangy bowl of Easy Southern Coleslaw is the kind of side that turns everyday meals into comfort classics. It’s the type of slaw you’ll find piled high on pulled pork sandwiches, served alongside fried chicken, or brought to summer potlucks. Crisp cabbage, sweet-tart dressing, and a little resting time make this simple recipe sing.
Why you’ll love this dish
This coleslaw is quick to pull together, uses pantry-friendly ingredients, and balances sweet, sour, and creamy textures in every bite. It keeps well for a few days (handy for meal prep) and is endlessly adaptable — make it creamy, tangy, lighter, or vegan depending on what you have.
"Perfectly crunchy and not too sweet — the kind of slaw my whole family asks for at every BBQ." — a happy cook
How to make Easy Southern Coleslaw
Step-by-step overview:
- Shred the cabbage and grate the carrots so everything is thin and bite-sized.
- Whisk together the mayonnaise-based dressing until smooth and glossy.
- Toss the vegetables with most of the dressing, taste and adjust seasoning.
- Chill at least 1 hour so flavors meld and the cabbage softens slightly. Add any extra dressing just before serving if needed.
Ingredients
Gather these items:
- 1 small head green cabbage, shredded (about 6–8 cups)
- 1 small head purple (red) cabbage, shredded (about 3–4 cups) — optional for color
- 2 large carrots, grated
- 1 cup mayonnaise (use full fat for richest flavor; see variations for swaps)
- 1/4 cup apple cider vinegar
- 1/4 cup granulated sugar (or to taste; see tips for substitutes)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Optional additions or substitutions (inline notes):
- 1 teaspoon celery seed or 1 teaspoon Dijon mustard for extra depth
- Swap sugar with honey, maple syrup, or a granulated sugar substitute (adjust quantity)
- Use vegan mayonnaise or Greek yogurt for lighter/vegan versions (see Variations)
Directions
- Prepare the vegetables. Remove the core from both cabbages. Thinly shred the green and purple cabbage and place in a large bowl. Grate the carrots and add to the bowl.
- Make the dressing. In a separate medium bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Combine. Pour about three-quarters of the dressing over the cabbage mixture. Toss with clean hands or tongs until evenly coated.
- Taste and adjust. Sample the slaw and add the remaining dressing as needed. Adjust salt, pepper, or sweetness to your preference.
- Chill. Cover and refrigerate for at least 1 hour. Chilling allows the flavors to meld and the cabbage to soften just slightly.
- Serve. Give the slaw a final toss before serving. If it seems dry after chilling, stir in a tablespoon or two of dressing or a splash of vinegar.
How to serve Easy Southern Coleslaw
Best ways to enjoy it:
- Classic BBQ pairing: serve alongside pulled pork, ribs, or fried chicken.
- On sandwiches: spoon on pulled pork or fish tacos for cool crunch.
- As a salad: top with toasted sunflower seeds or chopped pecans for texture.
- Plated sides: offer with grilled burgers, hot dogs, or alongside potato salad at picnics.
For presentation, mound the slaw in a shallow bowl and garnish with a few extra shreds of purple cabbage or a sprinkle of celery seed.
How to store
Storage and reheating tips:
- Refrigerator: Keep coleslaw in an airtight container. It stays best for 3–4 days when refrigerated at 40°F (4°C) or below.
- Do not leave mayo-based slaw at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C).
- Freezing: Not recommended. Mayo and raw cabbage change texture when frozen and thawed; the slaw becomes watery and limp.
- Make-ahead: For best texture, store dressing separate from shredded vegetables and toss together 30–60 minutes before serving. If already dressed, give it a good toss before serving and drain any excess liquid if needed.
Tips to make
Helpful cooking tips:
- Shred evenly. Use a sharp knife, a mandoline, or the shredding disk on a food processor for consistent, thin pieces.
- Prevent watery slaw: Pat shredded cabbage dry with paper towels if it looks wet. If you salt the cabbage to draw out moisture, wait 10–15 minutes, then gently squeeze and pat dry before adding dressing.
- Start light. Add most of the dressing first, then add more after chilling. Cabbage absorbs dressing as it rests.
- Balance flavors. If the slaw is too tangy, add a little more sugar or mayo. If too sweet, splash in more vinegar or a pinch of salt.
- Texture boost: Add chopped apples, sliced green onions, or toasted seeds just before serving for contrast.
Variations
Creative twists:
- Vinegar slaw (Southern vinegar slaw): Omit mayonnaise and whisk together 1/2 cup apple cider vinegar, 1/4 cup oil, 2 tablespoons sugar, salt, pepper, and celery seed.
- Mustard slaw: Add 1 tablespoon Dijon mustard to the dressing for tangy depth.
- Spicy slaw: Stir in 1–2 teaspoons Sriracha or a dash of cayenne.
- Creamy yogurt slaw: Replace half or all of the mayo with Greek yogurt to reduce fat and add tang.
- Vegan slaw: Use vegan mayonnaise and maple syrup in place of sugar, if desired.
- Apple & fennel slaw: Add thinly sliced apple and fennel for a slightly sweet, aromatic riff.
FAQs
Q: Can I make this coleslaw ahead of time?
A: Yes. For best texture, store the dressing separately and toss with shredded cabbage 30–60 minutes before serving. If already mixed, make at most 1–2 days ahead and expect slightly softer cabbage over time.
Q: How long does coleslaw keep in the fridge?
A: Stored in an airtight container at 40°F (4°C) or below, mayonnaise-based coleslaw will keep well for about 3–4 days. Discard if it develops off smells, colors, or excessive liquid separation that doesn’t remix.
Q: Can I use plain yogurt instead of mayonnaise?
A: Yes. Greek yogurt works well for a tangier, lower-fat version. Replace all or part of the mayonnaise with yogurt and taste for seasoning; you may want a touch more sugar or oil for richness.
Q: Is there a sugar-free option?
A: You can reduce sugar or swap for honey, maple syrup, or a granular sweetener like erythritol. Taste as you go because sweetness levels vary.
Q: My slaw turned out watery. How can I fix it?
A: Drain excess liquid by pressing the slaw in a fine-mesh sieve or colander. Toss with a little extra fresh dressing before serving. Next time, dry the shredded cabbage well and consider tossing dressing just before serving.
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Easy Southern Coleslaw
- Total Time: 75 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A creamy, tangy coleslaw that pairs perfectly with BBQ and summer meals, easy to make and endlessly adaptable.
Ingredients
- 1 small head green cabbage, shredded (about 6–8 cups)
- 1 small head purple cabbage, shredded (about 3–4 cups) — optional
- 2 large carrots, grated
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Prepare the vegetables by removing the core from both cabbages, shredding them thinly, and adding to a large bowl with grated carrots.
- Make the dressing by whisking together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Combine by pouring three-quarters of the dressing over the cabbage mixture and tossing until evenly coated.
- Taste and adjust seasoning, adding more dressing if necessary.
- Chill in the refrigerator for at least 60 minutes to allow flavors to meld.
- Serve by giving a final toss and adjusting dressing if needed before enjoying.
Notes
This coleslaw keeps well for a few days and can be adapted to suit dietary preferences, including vegan alternatives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Southern