Southern coleslaw is a classic quick and easy side dish with crunchy veggies that are tossed with a flavorful, creamy dressing! It's the perfect addition to sandwiches, tacos, fried fish, and so much more. This Southern coleslaw isn’t just for the summertime, it’s great for any time you want a quick, delicious side!
Easy Creamy Coleslaw Recipe
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 have 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 I 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!
🥘 Southern Coleslaw Ingredients, Notes & Substitutions
Classic, easy Southern coleslaw uses 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!
- Cabbage – 1 head of green cabbage for grating. It should be rinsed as much as possible and the outer leaves removed.
- Carrot – 1 small to medium carrot, washed and peeled. The carrot adds color and a little sweetness to the coleslaw.
- Mayonnaise – 1 cup of mayonnaise or use a mayonnaise substitute. I like to use 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.
- Dijon Mustard – 2 tablespoons of Dijon mustard or use a Dijon mustard substitute. This adds a tangy bite to the coleslaw sauce that helps to balance the flavors. I prefer Dijon mustard for its more subtle flavor.
- Apple Cider Vinegar – 2 tablespoons of apple cider vinegar or use an apple cider vinegar substitute to help thin the mayonnaise out to a dressing consistency and adds a flavorful zesty tang.
- Sugar – 2 tablespoons of granulated sugar. Southern coleslaw dressing is typically quite sweet! You can add less sugar or up to 3 tablespoons, depending on your taste preference.
- Celery Seed – 1 teaspoon of 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.
- Onion Powder – 1 teaspoon of onion powder or use an onion powder substitute to give extra flavor without the harshness of raw onion!
- Salt – ¼ teaspoon of salt, or more to taste. You can use whatever type of salt you have on hand here.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Southern Coleslaw
This easy Southern coleslaw is the ultimate quick side dish because it is ready in just 3 steps! Make sure you taste your coleslaw to adjust the seasonings. You will need your measuring utensils, a food processor (or box grater), a large mixing bowl, and a silicone spatula.
As a side dish, this makes about 6 servings. It will spread even further if you plan to use your coleslaw for topping sandwiches or tacos!
- 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.
- Make sauce. In the bowl with the shredded cabbage and carrot, combine the remaining ingredients: 1 cup (224 grams) of mayonnaise, 2 tablespoons (30 grams) of Dijon mustard, 2 tablespoons (30 milliliters) of apple cider vinegar, 2 tablespoons (24 grams) of sugar, ¼ teaspoon (1.5 grams) of salt, 1 teaspoon (2 grams) of onion powder, and 1 teaspoon (2 grams) 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.
🍴 What To Serve With Southern Coleslaw
Easy Southern coleslaw is an incredibly quick and classic vegetable side dish! I love to serve it with delicious baked chicken quarters, oven-fried chicken, Cajun seafood boil, or fish and chips for a simple dinner! It’s also perfect for bringing to potlucks and other gatherings. Enjoy!
💭 Angela's Pro 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 Southern Coleslaw
I don’t recommend freezing this Southern coleslaw recipe, because the mayonnaise-based dressing tends to break down after thawing.
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❓ Recipe FAQs
If you prefer, you can make vinegar-based coleslaw! I recommend making the dressing as is but substituting ¼ cup of 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!
🍚 More Easy Side Dishes To Try
- Sauteed Mushrooms and Onions - Sauteed mushrooms and onions are a super simple way to elevate almost any protein!
- Fried Cabbage - Fried cabbage is savory, salty, and loaded with chunks of delicious bacon!
- Easy Stuffing - Stuffing is not just for Thanksgiving, especially when it is so easy to throw together!
- Buttered Noodles - You can never go wrong with a heaping pile of tender, buttery egg noodles!
- Jiffy Corn Casserole - Jiffy baking mix makes this soft and savory corn casserole even easier to prepare!
- Turmeric Rice - Say so long to boring white rice, this vibrant turmeric rice is full of flavor and perfect for Middle Eastern fair!
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📖 Recipe Card
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)
(Note: 2x or 3x only changes the ingredient list)
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.
- 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.
- Cover the mixing bowl with a lid or plastic wrap and allow it to chill for an hour before serving.
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.
Phil says
A pleasant variation from regular coleslaw. I added some green apple, lemon juice, cajun seasoning . . And a lot less sugar! P. (UK)