When you think about classic Southern sides, one dish that always takes a front seat is Southern Coleslaw. It’s the perfect balance of creamy, tangy, slightly sweet, and crunchy—and it pairs beautifully with BBQ, fried chicken, fish sandwiches, and even burgers. Whether you’re firing up the grill or just looking for an easy side dish to complement your weeknight dinner, this Southern Coleslaw recipe is a guaranteed hit.
Let’s dig into what makes this version the best—and how you can whip it up in just minutes.
Why You’ll Love This Southern Coleslaw Recipe
- Quick and easy: Made in under 15 minutes with simple ingredients.
- Perfect texture: Crunchy cabbage and red onion meet a silky-smooth dressing.
- Bold Southern flavors: Tangy vinegar, creamy mayo, and that classic celery seed punch.
- Make-ahead friendly: Even better after it chills in the fridge.
If you’re looking for a homemade coleslaw recipe that’s loaded with Southern charm, look no further.
Ingredients for the Best Southern Coleslaw
Here’s everything you need to make this traditional Southern-style coleslaw:
- ⅔ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons granulated sugar
- 1 teaspoon celery seed
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 (16-ounce) bag coleslaw mix
- ½ small red onion, thinly sliced
How to Make Southern Coleslaw – Step-by-Step
This easy coleslaw recipe comes together in three simple steps:
1. Make the Dressing
In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper. Whisk until the dressing is completely smooth and creamy.
2. Prep the Cabbage
Gently pat your coleslaw mix with paper towels to remove excess moisture. This step ensures your coleslaw stays creamy, not watery.
3. Toss and Chill
Add the shredded coleslaw mix and red onion to the bowl with the dressing. Toss everything until well coated. Cover and refrigerate for at least 20 minutes (up to 2 hours) to allow the flavors to meld and the cabbage to soften slightly.
Before serving, give it one more good toss to re-incorporate the dressing.
Pro Tips for the Best Coleslaw
Want to take your Southern coleslaw to the next level? Try these tips:
- Use full-fat mayo for the richest flavor and texture.
- Chill it ahead of time—coleslaw tastes best when the flavors have time to mingle.
- Don’t skip the celery seed. It’s what gives Southern coleslaw its authentic, nostalgic flavor.
- Dry the slaw mix. Too much moisture will thin the dressing.
- Thinly slice your onion for flavor without overpowering.
Coleslaw Variations You’ll Love
Customize your Southern coleslaw with these fun and tasty variations:
- Add shredded apple for a sweet crunch.
- Use green onions instead of red for a milder flavor.
- Swap Dijon for yellow mustard for a more traditional Southern taste.
- Add a splash of hot sauce for some heat.
- Stir in chopped pickles for a tangy kick.
- Mix in a handful of fresh herbs like parsley or dill.
- Use a tricolor slaw mix for extra visual appeal.
- Substitute Greek yogurt for half the mayo to lighten it up.
- Add crumbled bacon.
- Top with crushed pecans or sunflower seeds for added texture.
What to Serve with Southern Coleslaw
This creamy Southern coleslaw is the ultimate sidekick for:
- Pulled pork sandwiches
- Fried catfish
- BBQ ribs or chicken
- Sloppy joes
- Grilled burgers
- Smoked brisket
- Hot dogs and brats
- Fried green tomatoes
- Baked beans
- Cornbread
It also works as a topping. Add a spoonful on your sandwich or taco for an extra crunch and flavor boost.
Storage Tips
Store your homemade coleslaw in an airtight container in the refrigerator for up to 3 days. The longer it sits, the softer the cabbage becomes. It’s best eaten within 24–48 hours for optimal crunch.
Make-Ahead and Batch Tips
Making Coleslaw for a Crowd?
- Double or triple the recipe for cookouts, picnics, or holiday gatherings.
- Prep the dressing the night before and toss in the cabbage a few hours before serving for the freshest texture.
Southern Coleslaw
Ingredients
- ⅔ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons granulated sugar
- 1 teaspoon celery seed
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 16-ounce bag coleslaw mix
- ½ small red onion thinly sliced
Instructions
- In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth.
- Pat the coleslaw mix dry with paper towels to remove excess moisture.
- Add the coleslaw mix and sliced red onion to the bowl with the dressing.
- Toss everything until evenly coated.
- Cover and refrigerate for at least 20 minutes (up to 2 hours) to let the flavors meld and the cabbage soften slightly.
- Toss again before serving if needed.
