Southern coleslaw is slightly tangy, sweet, and creamy. It is used as a barbecue and fried chicken side dish or on top of pulled pork, hamburgers, or hot dogs.
This creamy coleslaw recipe is easy to put together and will be a favorite addition to all of your back yard cookouts.
"I have tried sooooo many coleslaw recipes in hopes of finding one that reminded me of Sunday BBQs in Georgia growing up. I was skeptical because I've tried so many. The search is over!!!!! Followed this recipe as read and everyone loved it including me (the queen of being picky on slaw). Try it! You won't be disappointed! If you are then you probably didn't follow the directions and more than likely have never had good slaw!"
★★★★★-Shelly
Try this recipe on pulled pork with my homemade Carolina barbecue sauce or my Carolina mustard barbecue sauce. It will be PERFECTION!
Or if you want a "Carolina" hamburger or hot dog, make my homemade hotdog chili recipe. Top your juicy burger or tasty hotdog with ketchup, mustard, and then add the homemade chili and Southern slaw! YUM!
I hope you love it as much as we do. Enjoy! Xoxo -Katie.
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Ingredient notes and substitutions
To make this Southern coleslaw recipe, you will need the following ingredients:
- Cabbage-You can used pre-shredded bagged cabbage to save time. However, shredding it yourself is cheaper and more flavorful.
- Mayonnaise- Use real mayonnaise, not Miracle Whip.
- Sugar
- Mustard- Use plain yellow mustard for this recipe.
- Celery Salt- You can substitute with ¼ teaspoon of celery seed if you cannot find celery salt. To make your own homemade celery salt, try this recipe. It is so much better than the store bought stuff!
- Relish- I use sweet pickle relish rather than dill relish for this recipe. However, it is good also with dill relish for a different twist in flavor.
*Full recipe with ingredient measurements is located at the bottom of the post in the recipe card.
How to make coleslaw from scratch?
Follow these easy steps to make homemade creamy coleslaw.
- Core cabbage, then shred with a food processor or box grater.
- In a small mixing bowl, mix mayonnaise, sugar, relish, mustard, and celery salt.
- In a large bowl, add shredded cabbage and mix in the coleslaw dressing. Salt and pepper to taste. Refrigerate 2 or more hours before serving. Stir one more time before serving.
Watch how to make
What to use to shred cabbage?
Southern cabbage is usually finely shredded. You can buy the pre-shredded cabbage in the grocery store. I don't like using it because it is dry and doesn't absorb the dressing as well. If you are in an absolute time crunch, you can buy the bagged cabbage.
However, I suggest you use a food processor with the grater attachment. It shreds down the cabbage into perfect small pieces. It is also quick and easy to do.
Or use a box grater. It is a little more time consuming. However, it will finely shred your cabbage to the right consistency.
Note
When the dressing is first mixed with the coleslaw, the sugar will be gritty and the slaw will not be very creamy. When resting in the refrigerator, the sugar and salt will dissolve and draw out some of the moisture from the cabbage creating the desired rich texture of a creamy dressing.
How long does coleslaw last in the refrigerator?
Homemade coleslaw will last up to 5 days stored in an airtight container in the refrigerator.
It is best to eat within 3 days, because the longer it stays in the refrigerator, the more watery it will become.
Mustard vs Vinegar
Some Southerners use white vinegar with the mayonnaise. Others use mustard. There are some that use neither.
I have found the vinegar makes the slaw too watery after sitting in the refrigerator.
The little bit of mustard acts as a thickening agent when mixed in the dressing. It also gives a little acid flavor to cut out some of that mayonnaise flavor for a more well rounded finish.
If you want it really tangy flavor, add 2 tablespoons of mustard to the coleslaw dressing.
Why don't I add carrots to my coleslaw?
Out of laziness, I don't add carrots in my recipe. I find it adds a pretty color, but doesn't do much for flavor. Therefore, out of laziness, and not wanting add an additional unnecessary ingredient, I do not add carrots.
However, if you want to add carrots, shred 2 carrots and mix in with your slaw.
Please leave me a comment below if you make this slaw recipe and tell me what you thought about it. I would love to hear back, and so would my readers.
Also post your picture of your coleslaw on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
📖 Recipe
Southern Coleslaw- Creamy Coleslaw Recipe
Ingredients
- 3 pounds cabbage head medium sized cabbage
- ⅓ cup sugar
- 1 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 teaspoon mustard
- ½ teaspoon celery salt
- salt and pepper to taste
Instructions
- Core cabbage head, then shred with a food processor or box grater. (about 3 lbs)3 pounds cabbage head
- In a mixing bowl, mayonnaise, sugar, sweet pickle relish, mustard, and celery salt.⅓ cup sugar, 1 cup mayonnaise, 2 tablespoons sweet pickle relish, 1 teaspoon mustard, ½ teaspoon celery salt
- Mix dressing with the shredded cabbage. Salt and pepper to taste. Refrigerate 2 or more hours before serving. Mix one more time before serving.salt and pepper to taste
Shelly Bishop says
I have tried sooooo many coleslaw recipes in hopes of finding one that reminded me of Sunday BBQs in Georgia growing up. I was skeptical because I've tried so many. The search is over!!!!! Followed this recipe as read and everyone loved it including me (the queen of being picky on slaw). Try it! You won't be disappointed! If you are then you probably didn't follow the directions and more than likely have never had good slaw!
Margaret Stone says
Have you ever used onions in yours. I used the processor on them. I used a medium size on a medium size cabbage.
Katie Crenshaw says
I have not added onions but I can imagine how they would be a delicious addition. I will have to try it.
Rosie says
It was very good. Never thought about the mustard thicken it and vinegar makes it watery.
Thank you for your very tasty recipe.
DARREN GRIMES says
Fantastic ,very fresh