Classic Southern Coleslaw. This quick and easy recipe comes together in minutes using only a handful ingredients. The cold, tangy flavors are perfect for pairing with some smokey BBQ meats as a side dish or piled on a sandwich.
This classic coleslaw is one of my favorite BBQ side dishes. It’s quick and easy to make, it’s crisp, creamy, tangy. It pairs perfect with the rich smoked meats. It’s great as a Side dish to some smoked brisket, grilled chicken, or pulled pork.
How to make coleslaw:
- Shred the cabbage. You can slice your own cabbage, best results come from using a mandolin. Or to save time a bagged coleslaw salad of precut cabbage works. I prefer getting a Tri-Color coleslaw mix. This includes: red cabbage, green cabbage and carrots.
- Prepare the dressing
- Drizzle dressing over the cabbage, stir together.
- Chill. This salad needs to chill in the refrigerator for at least 30 minutes before being served.
The dressing for this coleslaw is classic and simple. Not too much to where our cabbage will be drowning and soggy. And not too little where our cabbage is sad and dry. This dressing makes the perfect amount for the amount of cabbage.
Plus the right balance of creamy from the mayonnaise to the tang of the vinegar and sour cream. A hint of sweet thanks to using some sugar, and to brighten it all up, lemon juice.
This is a great base recipe. However, if you want to add to yours feel free! Here’s a list of some great additions/substitutions you can make.
- Celery seeds
- Grated onion
- Worcestershire sauce
- Honey/Maple Syrup
- Blue Cheese
- Chili Powder
- Fresh Herbs: Dill, Parsley
Classic Southern Coleslaw
- Add the coleslaw mix to a large mixing bowl. Set aside.
- In a small mixing bowl combine the mayonnaise, sour cream, vinegar, sugar, salt, and lemon juice. Stir to combine.
- Drizzle the coleslaw dressing over the cabbage.
- Stir to combine.
- Cover and place in the refrigerator to chill for at least 30 minutes.*
- Add fresh ground black pepper just before serving if desired.
- Storage: Leftovers can be stored in a sealed container in the refrigerator for up to 3 days.
- Make ahead: this recipe can be made in advance, a couple hours is best, this gives time for the salad to chill and the flavors to meld. To keep the coleslaw crisp though, it is recommend to serve this dish the same day it’s prepared.
Finally found the perfect recipe!
I made it and my hubby loves it he is from the south and is very picky about coleslaw. I grew up in Wyoming raised on meat and potatoes so this was something I had never made from scratch before. It’s going in my recipe book. Thanks!!!!
Excellent. Not too sweet, nice and creamy with just the right amount of tang. Very well received along with the smoked pork butt. Thank you
I made cole slaw with cabbage I purchased while on the Blue Ridge Parkway last week. Mountain cabbage cannot be beaten as far as taste.
I carried the cole slaw to a family gathering, thinking my grandmother wouldn’t like it. She makes cole slaw regularly with her mother’s recipe.
What I’m about to say next is a testament as to this recipe (no additional variations added) My family always done buffet style get togethers and you find a seat where ever you can.
Okay, my grandmother wanted to know who made the slaw and she ask me for this recipe!! We are from the south so the cole slaw is tangy! If we want sweet, we’ll eat a cookie! 😉
This is the recipe I’ve been hoping/looking for since I left the South (Ga, FL,) and moved to New England. You can take the girl out of the South…
Thanks so much!!