Best Southern Coleslaw Equals The Best Coleslaw Dressing

Southern style coleslaw is a quick, easy side dish served up with a lot of Southern dishes, fried chicken, catfish, and delicious BBQ.  A few simple ingredients– cabbage, carrots, and the perfect dressing are all you need.

Classic Southern Coleslaw

The best coleslaw recipe balances the tangy and the sweet in the dressing.   Plus the crunchy and creamy textures.  And don't forget the salt and pepper, which is what makes the magic happen.

This recipe brings back memories of my Mother shredding her cabbage and carrots in one of those Stainless Steel Saladmaster Food Processors that were popular in the 60s and 70s.  It took no time, and she would have her Southern Style Coleslaw made and on the table for our meal.

Now I use my food processor to shred my cabbage and carrots.  I think there is a big difference in the taste of the shredded carrots you buy in the store versus shredding them myself.

There are so many coleslaw recipes and ingredients that you can just about put anything in it, but not at my house.  We only like the traditional cabbage, carrots, and sweet and tangy dressing in ours.  

The dressing is a little tricky.  Start with a cup of mayonnaise and add the other ingredients, tasting as you go.  This time, I nailed it the first try.  It was perfect.  

I just love it when I get ready to make coleslaw and have a jar of mayonnaise in the refrigerator with about a cup left in it.  You know what I am about to say, don't you?  

I just add sugar and vinegar, shake it up right there in the mayonnaise jar until it is smooth and creamy, then taste it and add the salt and pepper. Now you have succeeded in making the perfect coleslaw dressing!

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR CLASSIC SOUTHERN COLESLAW

Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Classic Southern Coleslaw, along with similar recipe ideas you can try.

Alternatively, scroll to the bottom for a full printable recipe card with ingredient amounts, complete instructions, and helpful notes.

TIPS AND TIDBITS 

Cabbage:  Pick the freshest head of cabbage with no black areas on it.  Pale cabbage is a sign the cabbage is old.  The leaves should be crisp and tight in the head.

Preparing cabbage:  Cut the cabbage in half and core the center.  Lay the cabbage with the flat side down, and with a sharp knife, cut thin strips of cabbage.  You can chop them slightly if you prefer.

Preparing carrots:  Grate the carrots at an angle.  This will ensure the strands are short and mix smoothly with the cabbage.

Dressing:  Depending on how big your head of cabbage is and how big your carrots are, it will depend on how many times you have to make the dressing.  We don't like our coleslaw dry, so mix up one recipe,  pour it on,  fold it all together, and then see if you need to add more.

Serving:  I like to pour half the dressing on the coleslaw, mix thoroughly, and then let it hang out in the fridge until just before serving.  Pour the remaining dressing over the coleslaw just before serving.

INGREDIENTS TO PREPARE CLASSIC SOUTHERN COLESLAW

• Cabbage – green cabbage is the classic choice for coleslaw.  It has a mild flavor and firm crunch.
• Carrots – I like to use fresh whole carrots and grate them myself.  Grating the carrots brings out their natural sweetness, adding a balance to the vinegar in the dressing. 
• Mayonnaise (or Miracle Whip) – Growing up, my mother made her coleslaw with Miracle Whip, but when I married, my husband preferred the mayonnaise.  You can use Miracle Whip if you prefer.
•  Sugar – The sugar in the dressing balances the vinegar, creating a sweet and tangy dressing.
• Apple Cider Vinegar – Cuts the richness of the mayonnaise in the dressing and balances the sweetness from the sugar.
• Salt & Pepper – Enhances the flavors of the coleslaw, softens the cabbage, and balances the dressing's sugar.

HOW TO PREPARE CLASSIC SOUTHERN COLESLAW

In a large glass bowl, toss together cabbage and carrots; set aside.

In a glass mason jar, add mayonnaise, sugar, and vinegar.  Place the lid on the jar and shake until dressing is smooth and creamy.  Taste and add salt and pepper to taste.

Pour over the cabbage mixture and fold all together until the cabbage and carrots are completely coated.

Serve immediately or refrigerate until ready to serve, but I recommend letting it hang out in the fridge for at least 2 hours before serving.

WHERE YOU WILL SEE THIS RECIPE

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Originally published March 2013.  Updated September 2026