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Southern Coleslaw pinterest

Southern Coleslaw

This traditional Southern Coleslaw delivers the perfect balance of crisp texture and tangy creaminess that elevates any meal. Unlike store-bought versions laden with preservatives, this homemade creamy vinegar slaw combines generations of Southern culinary tradition with modern taste preferences.
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Course: Side Dish
Cuisine: American, Southern
Keyword: Coleslaw, Southern Coleslaw, Creamy Coleslaw, Cabbage Side Dish
Prep Time: 15 minutes
Cook Time: 0 minutes
Chilling Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8 servings
Calories: 165kcal

Equipment

  • Large mixing bowl
  • Food Processor (optional)

Ingredients

  • 1 medium head green cabbage about 2 pounds, finely shredded
  • 1 large carrot grated
  • 1 small sweet onion finely diced
  • 1 cup mayonnaise preferably Duke's for authentic Southern flavor
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon celery seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Wash your cabbage thoroughly and remove the tough outer leaves. Cut into quarters, remove the core, and then slice into thin shreds or use a food processor with the shredding disc for perfectly uniform pieces.
  • In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, mustard, celery seeds, salt, and pepper until smooth and well combined.
  • Add the shredded cabbage, grated carrot, and diced onion to your dressing. Using tongs or two large forks, gently toss until all vegetables are evenly coated.
  • Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, preferably 4-6 hours or overnight to allow the flavors to meld.
  • Before serving, stir the coleslaw again to redistribute the dressing and serve chilled.

Notes

For a lighter version, replace half the mayonnaise with plain Greek yogurt.
Honey or maple syrup can be used in place of sugar if preferred.
Pre-shredded coleslaw mix (14-16 oz) can substitute for fresh cabbage and carrots in a pinch.
This slaw tastes even better after sitting in the refrigerator for 4-24 hours.

Nutrition

Calories: 165kcal | Carbohydrates: 8g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 230mg | Fiber: 2g | Sugar: 5g
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