If there's a Southern coleslaw recipe that belongs at every backyard cookout, it's this one right here. I've made this recipe so many times I know it by heart.
It's perfectly creamy, slightly tangy, and is my go-to recipe inspired by the version that Chick-fil-A had before they took it off the menu. Remember that one? It was so good!
What I love most about this easy coleslaw though is that it comes together with just a few ingredients. Chopped green cabbage and carrots get tossed in a creamy dressing made with mayo (as the author of The Duke's Mayonnaise cookbook, you know I'm a Duke's girl), sugar, white vinegar, salt, and pepper.
Five minutes of prep, an hour to chill, and you've got an easy side dish that absolutely steals the show. Plus, this is one of those recipes that gets better the longer it has to hang out in the fridge. Hello, make-ahead magic!
And guess what? This creamy slaw is not just for summer get-togethers; it's a year-round staple in our house. It's the perfect side dish for grilling season (I personally love it with barbecue ribs or Dutch oven pulled pork), family potlucks, or even paired with a quick weeknight dinner.
Whether you're feeding a crowd or just making something fresh for the family, this coleslaw recipe is one you'll come back to again and again. When I'm tasked to bring something to a summer potluck, I'll bring this recipe, my elote pasta salad recipe, or my eclair cake recipe for dessert. All three disappear super fast.
Ready to make that coleslaw? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- green cabbage
- carrots
- mayonnaise
- granulated sugar
- white vinegar
- kosher salt and freshly ground black pepper
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!.
- First, halve and core the cabbage. Finely chop the cabbage and add to a large bowl.
- Then, grate the carrots using the large holes of a box grater. Add to the cabbage.
- Next, whisk together the mayonnaise, sugar, vinegar, salt, and pepper in a small bowl.
- Finally, pour the dressing over the cabbage mixture and toss to combine. Refrigerate for at least 1 hour to allow the vegetables to soften and release water. Season with salt and pepper to taste.
Hint: To save time, you can also use the food processor to finely chop the cabbage.
Substitutions
Out of something? Need some ingredient substitutions? I've got you covered:
- Green cabbage: Swap in red cabbage for a colorful twist, or use a bagged coleslaw mix to save on prep time.
- Carrots: Skip them if you'd like, or grate in some extra cabbage to keep the volume the same.
- Mayonnaise: Greek yogurt or sour cream works for a lighter version, though it'll be a bit tangier.
- White vinegar: Instead of white vinegar, use what you have on hand. Apple cider vinegar, white balsamic vinegar, and sherry vinegar are all great options. I don't recommend regular balsamic vinegar--it'll make the color of the slaw muddy.
- Granulated sugar: Honey or maple syrup work in place of the sugar.
Variations
Want to change things up? Here are some ideas:
- Onion coleslaw: Add a little chopped onion to give this creamy and tangy coleslaw a bit of a bite. Red onion, Vidalia onion, or even chopped green onions are great options.
- Sweet coleslaw: Bump up the sugar by an extra tablespoon and add a squeeze of lemon juice for a brighter, sweeter slaw.
- Herby slaw: Stir in your favorite chopped fresh herbs. I like Italian parsley, basil, or cilantro.
- Use it as a topping: This slaw is amazing piled onto fish tacos, bbq chicken, a pulled pork sandwich, or even hot dogs.
Equipment
Here's the equipment you'll need to make this recipe:
- chef's knife
- vegetable peeler
- dry measuring cups
- measuring spoons
- large bowl
- small bowl
- whisk
- box grater
Storage
To refrigerate: Transfer any leftover coleslaw to an airtight container and refrigerate for up to 3 days.
To freeze: I don't recommend freezing this southern-style coleslaw. This one is best enjoyed fresh (and the texture will be weird if frozen and thawed.)
Tasty Tip
Letting the coleslaw chill in the fridge for at least an hour before serving is key. That time allows the cabbage and carrots to soften slightly, soak up that tangy dressing, and develop way more flavor. If you have more than an hour, the flavors will only improve over time.
Frequently asked questions
Yes! In fact, I recommend it. Making it a few hours ahead lets the flavors come together beautifully. Just give it a quick toss before serving.
Cabbage naturally releases water as it sits, especially once it's seasoned with the salt and sugar in the dressing. If your slaw gets too watery, just serve with a slotted spoon or add more mayonnaise.
Absolutely. Use half of a cabbage (or try and find a small 1-pound cabbage) and cut the remaining ingredients in half too.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this classic coleslaw recipe:
🍽Get the recipe
Classic Southern-Style Creamy Coleslaw Recipe
Equipment
- chef's knife
- vegetable peeler
- dry measuring cups
- measuring spoons
- large bowl
- small bowl
- whisk
- box grater
Ingredients
- 1 (2-pound) head green cabbage
- 3 large carrots, peeled
- 1 cup mayonnaise
- 6 tablespoon granulated sugar
- 1½ tablespoon white vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Halve and core the cabbage. Cut into large pieces. Finely chop the cabbage, and place in a large bowl.
- Grate the carrots on a box grater, and add to a large bowl with the cabbage.
- Whisk together the mayonnaise, sugar, vinegar, salt, and pepper in a small bowl.
- Pour the dressing over the cabbage mixture and toss to coat.
- Refrigerate for at least 1 hour to allow the cabbage to soften. Season with salt and pepper to taste.
Recipe Guidelines and Test Kitchen Tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
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