This Creamy Southern Coleslaw is the ultimate side dish for any BBQ, picnic, or casual dinner. With its rich, tangy dressing and perfectly shredded cabbage, this coleslaw is a crowd-pleasing favorite that pairs beautifully with pulled pork, fried chicken, or grilled meats. The best part? It comes together quickly and can be made ahead for easy entertaining.
Let’s dive into how to make it!
What You’ll Need
Ingredients:
- 4 cups shredded cabbage (green cabbage preferred)
- 1 cup shredded carrots
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or sugar (adjust to sweetness preference)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon celery seeds (optional, for extra flavor)
- 1 teaspoon lemon juice (optional, for added tang)
- Fresh parsley or chives (for garnish, optional)
Tools:
- Mixing bowl
- Whisk
- Knife and cutting board
- Grater or food processor (for shredding cabbage and carrots)
Pro Tips
- Shred the cabbage finely to ensure the dressing coats every piece evenly.
- For a crunchier texture, let the shredded cabbage sit in a colander with salt for about 10 minutes before mixing. This helps draw out excess water.
- Adjust sweetness and tang by adding more honey or vinegar, depending on your taste.
- Make the coleslaw a day ahead for better flavor development. The flavors will meld together beautifully overnight.
Substitutions and Variations
- Dairy-Free: Use a dairy-free mayo or vegan mayo to make this slaw suitable for a vegan diet.
- Spicy Kick: Add a small amount of hot sauce or jalapeño for a spicy twist.
- Creamy Buttermilk Version: Replace part of the mayo with buttermilk for a tangier dressing.
- Add Apples or Pineapple: For a sweet and fruity variation, try adding diced apples or pineapple chunks.
- Nuts & Seeds: For a crunchy twist, toss in toasted sunflower seeds or slivered almonds.
How to Make It
1. Prepare the Vegetables
In a large bowl, combine the shredded cabbage and carrots. You can use a box grater, food processor, or pre-shredded bag of coleslaw mix to save time.
2. Make the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey (or sugar), salt, black pepper, and celery seeds. If you want extra tang, stir in a teaspoon of lemon juice.
3. Toss the Cabbage and Carrots
Pour the dressing over the shredded cabbage and carrots. Toss everything together until the cabbage is evenly coated with the creamy dressing.
4. Chill & Serve
Cover and refrigerate for at least 1 hour before serving to allow the flavors to develop. Garnish with chopped parsley or chives if desired.
Leftovers and Storage
- Refrigerate: Store in an airtight container in the fridge for up to 3 days. The coleslaw may soften slightly over time, but the flavor will remain delicious.
- Make Ahead: This coleslaw can be made a day or two in advance to allow the flavors to marry and become even more flavorful.
How to Serve Southern Coleslaw
- BBQ Side: Serve alongside your favorite BBQ dishes like pulled pork, ribs, or chicken.
- Sandwich Topping: Add a scoop of coleslaw to sandwiches or burgers for extra flavor and crunch.
- Picnic or Potluck Dish: This creamy coleslaw is the perfect dish to bring to any outdoor gathering or potluck.
Conclusion
This Creamy Southern Coleslaw brings together the perfect balance of tangy, creamy, and crunchy in every bite. Whether you’re enjoying it at a summer BBQ or as a quick dinner side, this slaw will become a staple on your table.
