southern coleslaw recipe
The Best southern coleslaw recipe
I love how this recipe is packed with nutrients. Cabbage is low in calories but high in fiber, vitamin C, and antioxidants, which helps keep things running smoothly for your body. The carrots add natural sweetness and extra vitamins A and K, and the dressing—when made with a little mayo and vinegar—keeps things balanced with healthy fats and probiotics from the yogurt or sour cream. It’s not just tasty; it’s actually good for you in a way that feels like a treat. My family doesn’t even notice how healthy it is because it tastes so good. Plus, it’s easy to customize—swap in a little apple cider vinegar for extra tang, add a dash of mustard for a little kick, or even mix in some pickles if you like it sharper. It’s the kind of dish that feels like a no-brainer for meal prep too, because it stays crisp for days and never gets soggy if you store it right. That’s why I always have a jar of this in my fridge—it’s that reliable, that comforting, and that good for you.
Classic Southern Coleslaw
A creamy, tangy coleslaw made with cabbage and carrots, perfect for sandwiches, burgers, or as a side dish. This version includes a traditional vinegar-based dressing with a hint of sweetness.
🥘Ingredients
- 1 large head green cabbage, finely shredded
- 1 large carrot, grated
- ½ cup mayonnaise
- ¼ cup apple cider vinegar
- ½ cup sugar
- 1 tsp Dijon mustard
- ½ tsp celery seeds
- Salt and black pepper to taste
👨🍳Directions
-
1
Shred the cabbage and carrot finely using a sharp knife or a food processor. Combine them in a large mixing bowl. -
2
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seeds, salt, and black pepper. -
3
Pour the dressing over the cabbage and carrots. Mix gently with a spoon until evenly coated. -
4
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to meld.
🔧Equipment
- Cutting board
- Sharp knife
- Large mixing bowl
- Whisk
📊Nutrition Facts (per serving)
📝Notes
- For a lighter version, replace half the mayonnaise with Greek yogurt.
- Add a pinch of red pepper flakes for a spicy kick.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Watch Video Of How Classic Southern Coleslaw Works
❓ Frequently Asked Questions About Southern Coleslaw
What is the key difference between Southern-style coleslaw and traditional coleslaw?
Southern coleslaw typically uses a mayonnaise-based dressing with a slightly tangy, vinegar-heavy flavor (often with a touch of apple cider vinegar or lemon juice). It’s often less sweet than classic coleslaw, sometimes incorporating buttermilk, sour cream, or a dash of hot sauce for depth. Traditional coleslaw may include more sugar or a lighter mayo base, while Southern versions lean into a bold, slightly sharp taste with a hint of heat.
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Why does Southern coleslaw sometimes include bacon or ham?
Bacon or ham is a classic Southern addition because it adds smoky, salty richness that balances the crispness of the cabbage. The fat from the meat also helps melt into the dressing, creating a creamy, flavorful texture. Many recipes call for cooked, crumbled bacon or finely chopped ham, which is mixed into the dressing before combining with the coleslaw. Some versions even include diced cooked ham for extra savory depth.
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How do you keep Southern coleslaw from becoming soggy?
To prevent sogginess, chill the dressing first (especially if using mayonnaise) before mixing it with the coleslaw. Use fresh, tightly packed cabbage (like Napa or green cabbage) and chop it finely to maximize crunch. Some recipes recommend adding a splash of vinegar or lemon juice to the dressing to help preserve freshness. Also, store coleslaw in an airtight container in the fridge—it’s best eaten within 2–3 days for optimal texture.
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Can you make Southern coleslaw without mayo, and if so, what’s the best alternative?
Yes! If you prefer a lighter, tangier, or dairy-free version, you can substitute mayo with:
– Greek yogurt or sour cream (for creaminess without mayo)
– Vinegar-based dressing (equal parts vinegar, water, and mustard) for a sharper taste
– Tahini or peanut butter (for a nutty, thick dressing)
– Avocado or guacamole (for a creamy, healthy twist)
Many Southern-style recipes still work well with a mayo-free base, but adding a little hot sauce or smoked paprika enhances the flavor.
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What’s the best type of cabbage to use for Southern coleslaw, and how do you prep it?
For the best texture and crunch, use green cabbage (Napa or Savoy) or red cabbage—both hold up well. To prep:
1. Trim the core and slice into thin, even wedges (or finely dice).
2. Shake off excess water (if using a food processor, pulse until finely chopped).
3. Drain well before mixing with dressing to avoid a watery slaw.
For extra crispness, pat dry with paper towels or let it sit in a colander for 10 minutes before dressing. Some recipes recommend lightly blanching the cabbage in boiling water for 30 seconds to soften slightly (but this is optional).
