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 anytime you want a quick, delicious side!
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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.