Quick and easy Southern coleslaw is a classic favorite side dish with crunchy veggies that are tossed with a flavorful, creamy dressing! This Southern coleslaw isn’t just for the summertime—it’s great for anytime you want a quick, delicious side!
Southern coleslaw is crunchy, sweet, tangy, and coated in an amazing creamy dressing!
In the South, coleslaw is a favorite easy side dish and potluck staple! I love the crunchy shredded cabbage and carrots blended with the creamy, sweet coleslaw dressing.
It’s a dish that always works! Pair it with fried chicken and other Southern sides and you’ve got a winner for dinner!
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Coleslaw is also one of my favorites because it’s just so easy! This recipe only has 3 steps and is prepared in just 5 minutes!
If you’re bringing it to a potluck, you can prep the veggies ahead of time or even make the dish up to 2 days before! Southern coleslaw holds up so well in the fridge – it’s no wonder why it’s such a beloved dish!
❤️ Why You'll Love This Recipe!
So quick and easy! This awesome Southern coleslaw recipe is done in just 5 minutes! If you’re short on time, you can shred the cabbage and carrots ahead of time to cut down on the prep!
A filling side dish! Hearty cabbage and carrots make this side dish so filling and nutritious! I love serving coleslaw when I need a low effort but satisfying side!
A classic Southern recipe! My coleslaw recipe is a fairly traditional recipe full of delicious Southern flavor!
🥘 Ingredients
Classic, easy Southern coleslaw uses super simple ingredients to make an incredibly delicious southern dish! I like to grate my own vegetables, but you can use pre-shredded coleslaw mix to make it easier!
- 1 head Green Cabbage – To prep the cabbage for grating, it should be rinsed as much as possible and have the outer leaves removed.
- 1 small Carrot – Wash and peel the carrot to prepare it for grating! Carrot adds color and a little sweetness to the coleslaw.
- 1 cup Mayonnaise – I like to use a good quality mayo like Duke’s, Hellmann’s, or Best Foods. These mayonnaises have a richer, higher quality flavor that makes the sauce extra creamy and delicious.
- 2 tablespoons Dijon Mustard – Mustard adds a tangy bite to the coleslaw sauce that helps to balance the flavors. I prefer Dijon mustard for its more subtle flavor.
- 2 tablespoons Apple Cider Vinegar – Apple cider vinegar helps to thin the mayonnaise out to a dressing consistency and adds a flavorful zesty tang.
- 2 tablespoons Sugar – Southern coleslaw dressing is typically quite sweet! You can add less sugar or up to 3 tablespoons depending on your taste preference.
- 1 teaspoon Celery Seed – Celery seed adds that unique, distinctive flavor that coleslaw is known for! It’s a flavor that can’t really be replicated, so I don’t recommend skipping it! You can add more if desired.
- 1 teaspoon Onion Powder – Onion powder gives extra flavor without the harshness of raw onion!
- ¼ teaspoon Salt – Or to taste! You can use whatever type of salt you have on hand here.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-By-Step Instructions
I love how easy it is to make this quick Southern coleslaw recipe! It’s the ultimate quick side dish and is ready in just 3 steps! Make sure you taste your coleslaw to adjust the seasonings.
- Prep. To prepare the veggies, use a food processor to shred 1 head of green cabbage, or grate it by hand using a box grater. Then, shred or grate 1 small carrot the same way. Next, put the grated veggies into a large mixing bowl and set aside.
- Make sauce. In the bowl with the shredded cabbage and carrot, combine the remaining ingredients: 1 cup of mayo, 2 tablespoons of Dijon mustard, 2 tablespoons of apple cider vinegar, 2 tablespoons of sugar, ¼ teaspoon salt, 1 teaspoon of onion powder, and 1 teaspoon of celery seed (I like to use more than 1 teaspoon of celery seed). Taste test your coleslaw and adjust the seasonings as needed.
- Chill and Serve! Mix the coleslaw until thoroughly combined and blended. Then, cover the mixing bowl with a lid or plastic cling film to keep it from drying out. Let your coleslaw chill for at least an hour before serving it up.
Easy Southern coleslaw is an incredibly quick and classic vegetable side dish! I love to serve it with a delicious baked or fried chicken for a simple dinner! It’s also perfect to bring to potlucks and other gatherings. Enjoy!
💭 Angela's Tips & Recipe Notes
- Make prep time easier! You can shred the cabbage and carrots a few days in advance! Keep them in plastic storage bags or an airtight container with a sheet of paper towel at the bottom to absorb excess liquid!
- Want to make this coleslaw vegan? Just swap out the mayo for Veganaise or any other vegan mayo and you’ve made a vegan-friendly side dish!
- Use a food processor if you have one! It will save your arms while grating the carrots and cabbage!
- You can make this coleslaw up to 2 days in advance! Before serving, be sure to drain any excess liquid and stir the coleslaw well.
🥡 Storing
Leftovers of this Southern coleslaw keep very well in the fridge! If stored in an airtight container, it will be good for 3 to 5 days. I recommend consuming within the first 3 days, however, for the freshest and crunchiest coleslaw.
As with preparing the coleslaw in advance, make sure you drain any excess liquid that collects while refrigerating, then stir the coleslaw well before serving.
Freezing
I don’t recommend freezing this Southern coleslaw recipe, because the mayonnaise-based dressing tends to break down after thawing.
🍚 More Easy Side Dishes
❓ FAQ
If you prefer, you can make a vinegar-based coleslaw! I recommend making the dressing as is but substituting ¼ cup of a neutral oil (like sunflower oil or light olive oil) for the mayo.
Celery seeds come from the wild celery plant! Once the plant matures, it produces tiny seeds. The seeds have a stronger, richer flavor than typical grocery store celery stalks, which makes them perfect for adding to sauces and dressings!
It comes from the Dutch word “koolsla” which simply means “cabbage salad”! Dutch settlers brought it to the Southern United States, where it quickly became a traditional favorite recipe to beat the Southern heat!
📋 Recipe
Southern Coleslaw
Ingredients
- 1 head green cabbage
- 1 small carrot (washed and peeled)
- 1 cup mayonnaise
- 2 tablespoon Dijon mustard
- 2 tablespoon apple cider vinegar
- 2 tablespoon sugar (up to 3 tablespoon if you prefer it sweeter)
- 1 teaspoon celery seed (or more if desired)
- 1 teaspoon onion powder
- ¼ teaspoon salt (to taste)
Instructions
- Use a food processor to shred the cabbage, or grate it by hand using a hand grater. Then, shred or grate the carrot the same way.1 head green cabbage, 1 small carrot
- Combine the shredded cabbage and carrot in a large mixing bowl with the remaining ingredients: mayo, Dijon mustard, apple cider vinegar, sugar, salt, onion powder, and celery seeds (I like to use more than 1 teaspoon of celery seeds). Taste test your coleslaw and adjust the seasonings as needed.1 cup mayonnaise, 2 tablespoon Dijon mustard, 2 tablespoon apple cider vinegar, 2 tablespoon sugar, 1 teaspoon celery seed, ¼ teaspoon salt, 1 teaspoon onion powder
- Cover the mixing bowl with a lid or plastic wrap and allow it to chill for an hour before serving.
Equipment You May Need
Notes
- Refrigerate coleslaw for up to 2 days. Before serving, drain any excess liquid and stir the coleslaw.
- You can shred the vegetables a few days in advance and keep them in Ziplock bags in the refrigerator to cut down on prep time.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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