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Bowl of Easy Southern Coleslaw topped with green onions and carrots, perfect for BBQs.

Easy Southern Coleslaw

A quick and easy creamy coleslaw that pairs perfectly with BBQ, balancing tangy and sweet flavors while staying crunchy.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

For the slaw
  • 6 cups shredded green cabbage (about half a medium head) Can also add 1 cup shredded purple cabbage for color.
  • 1 cup shredded carrots Grate fresh or slice into matchsticks.
For the creamy dressing
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 to 2 tablespoons sugar Start with 1, then taste.
  • 1 teaspoon Dijon mustard (or yellow mustard)
  • 1/2 teaspoon celery seed Optional but recommended for classic flavor.
  • 1/2 teaspoon salt Plus more to taste.
  • 1/4 teaspoon black pepper
  • 1 tablespoon pickle juice Optional for extra tang.

Method
 

Preparation
  1. In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until smooth.
  2. Add the shredded green cabbage and carrots to the dressing mixture.
  3. Toss until all the vegetables are evenly coated.
  4. Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
  5. If desired, adjust sweetness or tanginess by adding more sugar or vinegar to taste before serving.

Notes

For best crunch, mix the dressing and veggies separately, then combine just before serving. Cabbage should be patted dry after shredding to avoid excess moisture watering down the dressing.