5-Minute Creamy Southern Coleslaw Recipe
Southern coleslaw recipe is a creamy, sweet, and tangy side dish that comes together in just 5 minutes. Made with crunchy cabbage, mayonnaise, and a hint of celery seed, it’s perfect for barbecues, family dinners, and summer picnics. Chill it ahead for easy hosting and serve alongside your favorite Southern meals.
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.
Notes
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. 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.
