Creamy Southern Coleslaw is more than just a salad in the south. It's also served as a beloved side and condiment. Southerners love it so much, we slather it on everything from barbecue to hamburgers!
What's Special About This Recipe?
Making chili dogs tonight? You need this Creamy Southern Coleslaw recipe. Ever had a Carolina Burger? This creamy slaw tops it off. And, you know if you're making Pulled Pork, 'ya gotta have coleslaw on your sandwich!
Creamy slaw is a southern tradition. It's sweet, tangy and crunchy all at the same time. With just the right amount of mayonnaise, sugar and vinegar, this recipe is perfect for every outdoor barbecue or indoor event.
The coolness of the coleslaw goes great with just about anything you can conjure up...including barbecue, hot dogs, and hamburgers! It's also delicious alongside grilled chicken or pork tenderloin.
Ingredients You'll Need
There are only a few ingredients in creamy coleslaw, but each one is very important. They blend together to create a tasty treat!
- coleslaw mix or a shredded cabbage
- onion
- mayonnaise
- vinegar
- sugar
- celery seed
- garlic salt
- pepper
How to Make Creamy Southern Coleslaw
Whisk all the ingredients together (except coleslaw mix) in a large bowl to make the dressing. Add coleslaw mix and toss in dressing until fully coated.
Cover bowl and refrigerate for at least one hour. Stir well before serving. The mayonnaise will thin, so there's no need to add milk to the mix.
If you prefer not to use a mix, chop up a small head of cabbage and shred a carrot from scratch. Mix in with the other ingredients as directed.
Some folks like their slaw finely chopped, so if you like, chop the cabbage in the food processor or blender before adding the dressing.
Can You Make Coleslaw In Advance?
I highly recommend you make this recipe ahead of time so the flavors will have time to meld together. It's best when served the same day, but can be refrigerated at least a day in advance. Be sure to keep leftovers in the fridge.
Add-Ins
Creamy Southern Coleslaw is best left alone if you're serving it as a condiment. But, if you're planning to serve it as a side, try these add-ins to 'sass' up your coleslaw a little bit!
- sweet pickle relish
- chow chow
- radicchio
- chopped sweet peppers
- diced cilantro
- chopped broccoli
- diced cauliflower
- shredded brussels sprouts
- fresh dill weed, thyme or parsley
- blue cheese crumbles
What Goes Best with This Dish?
Creamy Coleslaw is usually served alongside southern favorites like these...
- Easy Hot Dog Chili
- Calico Baked Beans
- Campfire Chili
- The Carolina Burger
- Southern Pulled Pork BBQ
- Fall Off The Bone BBQ Ribs
Creamy Southern Coleslaw
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 1x
Description
Creamy Southern Coleslaw is more than just a salad in the south. It's also served as a beloved side and condiment for everything from hotdogs to barbecue!
Ingredients
- ¾ cup mayonnaise
- 2 Tbsp. minced onion
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. granulated sugar
- ½ tsp. celery seed
- ¼ tsp. garlic salt
- ¼ tsp. pepper
- 1 (14 oz) package of coleslaw mix (or shredded cabbage)
Instructions
- Whisk the first 7 ingredients in a large bowl until smooth.
- Add coleslaw mix or shredded cabbage toss until fully coated.
- Refrigerate for at least 1 hour and stir well before serving.
Notes
If you don't have pre-packaged slaw mix, simply shred a head of cabbage and add one shredded carrot to create your own.
Store leftovers in refrigerator for up to 3 days.
- Category: Sides
- Method: Mix by Hand
- Cuisine: Southern
Keywords: creamy coleslaw, coleslaw, southern sides
Keep in Touch
Sharing is Caring! Please leave a REVIEW, PIN and SHARE my recipes with friends!
My best dishes also appear each week on Meal Plan Monday and Weekend Potluck!
Looking for a slaw without mayonnaise? Try No Mayo Coleslaw from Smarty Pants Kitchen. It's a great alternative if you're not a mayo lover.
Kara
I’ve always wondered how to make creamy coleslaw. Wasn’t sure about the ingredients. Thanks for this recipe!
★★★★★
Debi
You're welcome! 🙂