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This Creamy Southern Coleslaw is the perfect side dish for just about any meal—from backyard BBQs and fried chicken nights to pulled pork sandwiches and Sunday suppers. It’s crisp, cool, and tossed in a slightly sweet, tangy dressing that gets better as it chills.
This slaw is rooted in my mama’s original recipe—the kind she whipped up by feel, without ever needing to pull out a measuring cup. Her version always had white vinegar, a touch of sugar, and plenty of creamy dressing. It was on the table for nearly every cookout or Sunday potluck, and I’ve always loved how simple and dependable it was.
Over the years, I’ve made it my own. I started adding a little celery seed because I love the way it perks up the flavor and adds a tiny bit of bite. I also found that just a splash of apple cider vinegar, paired with the white vinegar, gives the dressing a little more dimension without making it too sharp. It’s still that same comforting slaw I grew up on, just with a little something extra!
Nikki’s Recipe Highlights
- Taste & Texture: Cool and creamy with a crisp crunch, this slaw hits all the right notes—sweet, tangy, and just a little zippy from the celery seeds.
- Ease: Super simple—just whisk the dressing, toss, and chill.
- Pros: Quick to make, goes with everything, and holds up well for gatherings.
- Considerations: Best within a day or so, since the cabbage will naturally release some moisture.
- Repeat Worthy: Absolutely—a classic side you’ll make on repeat for BBQs, dinners, and everything in between.
Coleslaw Ingredients
- Tricolor Slaw Mix: A blend of green cabbage, purple cabbage, and carrots—all ready to go and saves time. Or you can make your own coleslaw mix.
- Mayonnaise: The creamy base. I tend to be generous with it because I like my coleslaw ultra creamy.
- Buttermilk: Brings a little tang and smoothness. I love the Southern flavor it adds.
- White Sugar: Sweetens the dressing—start light and taste as you go!
- White Vinegar: What my mom always used—sharp and clean, the classic coleslaw tang.
- Apple Cider Vinegar: Just a little splash brings warmth and depth without taking over.
- Salt & Pepper: Season to your taste—don’t skip the salt; it wakes up the whole dish.
- Onion Powder or Fresh Grated Onion: I use both depending on my mood—fresh adds more bite, powder is smoother.
- Celery Seeds: My favorite little upgrade. Tiny but mighty! They bring a warm, peppery bite and just a hint of earthiness that rounds out the creamy sweetness of the dressing. It’s that little pop of flavor that makes folks go, “Ooh, what is that?”
How to Make Homemade Coleslaw Mix
If you’ve got a head of cabbage (or two) and a few carrots in the crisper, you can throw together your own coleslaw mix in no time. Here’s what you’ll need:
- 4 cups thinly sliced green cabbage
- 1 cup thinly sliced purple (red) cabbage
- 1 cup shredded carrots (you can totally grab a bag of pre-shredded carrots to keep things simple)
- Slice the Cabbage:
Cut your cabbage heads in half, remove the core, and then slice thinly with a sharp knife or mandoline. You want nice, thin ribbons so they soak up that creamy dressing just right. If you like your more chopped, you can do this by hand or throw it in the food processor and pulse it until it’s the consistency you like. - Shred the Carrots:
Use a box grater or your food processor with a shredding attachment. Or, like I do most of the time—buy the pre-shredded carrots. No shame in the shortcut game! - Combine:
Toss all the cabbage and carrots together in a large bowl, and you’ve got your homemade slaw mix ready to go. Use it right away or store it in a zip-top bag or an airtight container in the fridge for up to 3 days before dressing.
Variations and Substitutions
- All green cabbage works if that’s what you’ve got.
- Sour cream or Greek yogurt can step in for buttermilk—aim for that creamy tang.
- Add a spoonful of Dijon or yellow mustard for a little extra zip.
- Toss in thin-sliced green onions or fresh parsley if you want a little color and herbiness.
How To Make the Best Coleslaw
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1: Whisk the Dressing
Grab a big bowl and whisk together the mayo, buttermilk, sugar, both vinegars, salt, pepper, onion powder or grated onion, and celery seeds. Give it a little taste—sweet enough? Tangy enough? Adjust it here before the cabbage goes in.
Step 2: Add the Slaw Mix
Dump your tricolor slaw mix right into that bowl. Use tongs or a spoon to mix everything together until all the cabbage and carrots are well coated with the dressing.
Step 3: Chill and Serve
Cover it and pop it in the fridge for about an hour before serving—if you’ve got the time. That hour makes all the difference. Right before serving, give it one more toss, taste again, and serve it up with whatever you’re cookin’!
Recipe Tips
- Always taste the dressing before adding it—everyone’s sweet and tangy preference is a little different.
- Don’t overdress your cole slaw—start with less mayo and add more if you like.
- If using fresh onion, a little goes a long way. Grating helps it blend better into the dressing. I like to use powder for a hint of flavor without overpowering the slaw.
- Make it ahead—the flavors truly develop and mellow out with a bit of fridge time.
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Recipe FAQs
Absolutely! That’s what this recipe calls for—and it’s what I reach for most of the time. It’s quick, convenient, and still tastes homemade. But if you’ve got fresh cabbage on hand or just feel like making it from scratch, I’ve included my favorite blend to get that perfect mix of green cabbage, purple cabbage, and carrots. Either way, you’ll end up with a crisp, colorful slaw that’s just right.
That’s just cabbage being cabbage! As it sits, the salt in the dressing pulls out moisture from the veggies—it’s totally normal. If you’re not a fan of that extra liquid, plan to enjoy it within a day of making. You can also keep the slaw and dressing separate until you’re ready to serve, and toss 1 hour before.
It sure is! Just peek at your mayo and vinegar labels to be sure, but most of the time you’re good to go.
Absolutely. Make it the way your family likes it—if you like it less sweet, just adjust to taste.
How to Store Coleslaw
Make Ahead: You can whisk the dressing together 1–2 days in advance. Just stir it before using. Combine with the slaw about an hour before serving so the cabbage softens slightly and soaks up all that flavor.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. If it gets a bit watery, give it a quick toss before serving.
Freezing: Not a freezer-friendly dish—raw cabbage doesn’t hold up well after thawing.
What to Serve with Classic Southern Coleslaw
This coleslaw is a true Southern sidekick—it’s cool, creamy, and just the thing to balance out anything rich, smoky, or crispy. Around here, we love piling it high on BBQ sandwiches or serving it alongside fried chicken, ribs, or just about anything coming off the grill.
Try it tucked into a Pulled Pork Sandwich for that sweet-and-tangy crunch that cuts through all that tender, saucy goodness. Or spoon it next to my Crispy Oven Fried Chicken for a backyard comfort meal that never goes out of style. It’s also a perfect match for my Instant Pot BBQ Ribs—those rich, fall-off-the-bone bites love a creamy slaw on the side.
It even works with lighter fare! Add it to Fish Tacos for a bright, crunchy layer or serve it alongside my Grilled Chicken for a sweet and tangy combo that screams summer. And don’t forget the weeknight magic—it’s a great fridge-friendly side to keep on hand for Sloppy Joes, burgers, or even a good ol’ hot dog night.
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Easy Homemade Coleslaw
Ingredients
- 16 ounce tri-color coleslaw mix, bag
Coleslaw Dressing
- ½ cup mayonnaise, (add more to taste 1 tablespoon at the time)
- 4-5 tablespoons buttermilk, (can sub sour cream ⅓ cup)
- 2 to 5 tablespoons white granulated sugar, up to 1/3 cup white sugar (this is just over 5 tablespoons if you like it less sweet, start at 2 tablespoons and taste dressing and add more as you like)
- 1 to 1 ½ tablespoons white vinegar
- ½ tablespoon apple cider vinegar, or you can use all of one type- I like the mixture
- ½ teaspoons salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon onion powder, or 1 teaspoon fresh grated onion or diced onion to taste
- ½ to 1 teaspoon celery seeds, to taste
Instructions
- Make the Dressing: In a large mixing bowl, whisk together mayonnaise, buttermilk (or sour cream), sugar, white vinegar, apple cider vinegar, salt, pepper, onion powder (or fresh grated onion), and celery seeds until smooth and creamy. Taste and adjust the sugar or seasoning to your preference.
- Add the Slaw Mix: Pour in the bagged tricolor slaw mix (or your homemade blend of green cabbage, purple cabbage, and carrots). Toss everything together until the cabbage is well coated in the dressing.
- Chill: Cover and refrigerate for about 1 hour to let the flavors come together and the slaw soften slightly.
- Serve: Toss before serving. Enjoy chilled with your favorite BBQ or weeknight meal!
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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