This classic southern coleslaw recipe is super quick to make, tastes creamy and tangy, and always disappears at any get‑together. The first time I brought it to a backyard barbecue, it was gone before I could grab a second helping.
Right then, I knew it would be my go‑to for family dinners and potlucks. It has that classic sweet and tangy bite that goes with everything from pulled pork to fried chicken, and it only takes a few minutes to whip up.
Gina’s Notes For Making This Southern Coleslaw Recipe
This creamy, sweet, and tangy coleslaw always makes my family and friends light up with smiles. Even if you’re not a confident cook, you can pull this together with ease. One of my favorite parts about this southern slaw is that it takes about 5 minutes to mix up, which makes it a lifesaver for last‑minute hosting, and it’s budget‑friendly, too. I often make the dressing ahead and toss it with the cabbage right before serving. If you want to mix it up, try adding extra shredded carrots, diced apple, raisins, or a sprinkle of fresh dill for a fun twist. For the perfect BBQ spread, serve it alongside my Slow Cooker Bacon and Bourbon Baked Beans Recipe or Crock Pot Corn on the Cob.
Quick Recipe Tips Before You Get Started
Important prep tips before starting the recipe:
- Keep your coleslaw mix chilled so it stays extra crisp and crunchy when you toss it in the dressing.
- Whisk the dressing together first. You want your dressing blended well before pouring it over the slaw mix.
- Use a large mixing bowl and a pair of tongs so you can gently toss everything without breaking down the cabbage.
Common Mistakes When Making This Recipe
- Using too much dressing at once: Start with most of the dressing, toss, then add a little more if needed so the cabbage doesn’t drown.
- Skipping the chill time: The flavors need at least an hour to meld for the best taste.
Ingredient Tips
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Mayonnaise: Use a good, creamy mayo for the best texture. I love Duke’s or Hellmann’s, but any high-quality brand works.
- Dijon mustard: Brings a gentle tang that balances the sweetness. If you prefer a milder flavor, go with yellow mustard.
- Apple cider vinegar: Brings that Southern tang. White vinegar works in a pinch, but apple cider vinegar adds more depth.
- Celery seeds: The classic coleslaw flavor. Try a sprinkle of caraway seeds for a fun twist.
- Coleslaw mix: A 16‑ounce bag of shredded cabbage with carrots saves a ton of prep time, but freshly shredded cabbage gives the crispest bite. If you enjoy trying different twists on coleslaw, be sure to check out my Fresh Mexican Coleslaw Salad and Mexican Cabbage Slaw for a zesty, colorful option that pairs beautifully with tacos or grilled meats.
How To Make This Southern Coleslaw Recipe
Make the Dressing
In a large mixing bowl, stir together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, onion powder, and celery seeds until smooth. I like to whisk until it looks glossy and creamy.
Add the Cabbage & Chill
Add the coleslaw mix to the bowl and toss until the cabbage is evenly coated with the dressing. I usually toss gently with tongs so the cabbage stays crisp.
Cover and refrigerate for at least 1 hour to let the flavors blend. Give it a quick toss before serving. If you are hosting, I often make the dressing the night before, then combine with the cabbage an hour before guests arrive. It saves so much time.
Toss the cabbage in the dressing just 1 to 2 hours before serving, and keep it cold.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: Use avocado mayo or a vegan mayo for a dairy-free option. Swap sugar with honey or a sugar-free alternative.
Flavor Enhancements: A sprinkle of smoked paprika, cayenne, or fresh dill adds a little extra kick and personality. A touch of celery salt can bring out that classic Southern flavor even more.
Add-In Options: I like to add in diced apples for a sweet crunch, or a handful of golden raisins for a fun twist. You can also toss in sliced green onions or sunflower seeds for texture.
Simple Substitutions: Yellow mustard can replace Dijon for a sweeter taste. Greek yogurt can replace half the mayo for a lighter, tangier version.
Tips for Recipe Success: Always chill for at least an hour so the flavors blend, and give it a toss right before serving to keep everything coated and crisp.
Storage and Reheating Instructions
- Store leftovers in an airtight container in the fridge, and enjoy within 1 to 2 days for the best crunch.
- Coleslaw does not freeze well because the cabbage releases a lot of water when thawed, turning it soggy.
- If your slaw looks watery after sitting, just drain the extra liquid and gently stir in a spoonful of mayo to bring back that creamy texture.
Biblical Hospitality Tips For Serving Southern Coleslaw
“The heart of hospitality is less about preparation and more about presence.” – Intentional Hospitality
This is one of those dishes that just makes a barbecue complete. It’s creamy, a little sweet, a little tangy, and somehow goes with everything; pulled pork, fried chicken, burgers, you name it. Honestly, making a simple side like this is such an easy way to love on people. Invite a few neighbors over, set out some good food, and let the conversation flow, that’s what real hospitality looks like.
Hostessing Tips for Backyard BBQ Gatherings
- Hospitality as Ministry: Before guests arrive, pray over your backyard or patio, asking God to fill it with laughter, warmth, and meaningful conversations.
- Fellowship Over Perfection: People don’t remember the fancy setup; they remember the laughter and the food. A few folding chairs, a backyard table, and a big bowl of coleslaw with dinner can make the best kind of memories.
- Prep-Ahead Tip: Hosting a big group? Double the dressing ahead of time and store it separately in a glass jar with a lid in your fridge. Then toss the slaw in batches so it stays fresh all day.
Hospitality in Action
In the South, we love our hot dogs topped wth slaw! Ask some friends over for supper, and serve hot dogs, slaw, cheese, mustard, and all the easy toppings. Grab a bag of chips and make some French Onion Dip. That’s it a relaxed easy dinner with friends.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help! If you loved this recipe, please consider sharing what you liked about it & give it a star rating ⭐️⭐️⭐️⭐️⭐️. Star ratings help people discover my recipes online. Your support and time mean a lot to me!
5-Minute Creamy Southern Coleslaw Recipe
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Ingredients
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 3 tablespoons sugar
- ¾ teaspoon kosher salt
- 1 teaspoon onion powder
- 2 teaspoons celery seeds
- 16 ounces coleslaw mix, bagged, plain cabbage or tri-color deli-style
Instructions
Make the Dressing
- In a large mixing bowl, stir together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, onion powder, and celery seeds until smooth.1 cup mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 3 tablespoons sugar, ¾ teaspoon kosher salt, 1 teaspoon onion powder, 2 teaspoons celery seeds
Add the Cabbage
- Add the coleslaw mix to the bowl and toss until the cabbage is evenly coated with the dressing.16 ounces coleslaw mix
Chill and Serve
- Cover and refrigerate for at least 1 hour to let the flavors blend. Toss again before serving. This coleslaw can be stored in the refrigerator for up to 2 days.
Gina’s Notes and Tips
- Keep your coleslaw mix chilled so it stays extra crisp and crunchy when you toss it in the dressing.
- Whisk the dressing together first. This keeps the cabbage from sitting in liquid too long and getting soggy.
- Use a large mixing bowl and a pair of tongs so you can gently toss everything without breaking down the cabbage.
- Using too much dressing at once: Start with most of the dressing, toss, then add a little more if needed so the cabbage doesn’t drown.
- Skipping the chill time: The flavors need at least an hour to meld for the best taste.
