Name: Southern Coleslaw Recipe
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Southern
Ingredients: 3 cups green cabbage finely shredded (see notes below); 3 cups purple cabbage finely shredded; 1 cup carrot finely shredded; 1 cup mayonnaise; ¼ cup white vinegar; 1 tablespoon sugar; ½ teaspoon celery seeds; salt & pepper to taste

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Get ready to savor a taste of the South with this classic Southern coleslaw recipe. Crisp cabbage and carrots come together in a creamy, tangy dressing that’s both sweet and savory.

Whether you’re enjoying it as a side dish at a summer barbecue or topping your favorite pulled pork sandwiches, this coleslaw adds a delightful crunch and flavor that’ll transport your taste buds straight to the South.

fork with coleslaw over bowl of coleslaw

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There’s not much that goes together better than pulled pork and coleslaw! The tangy flavors of this crunchy coleslaw balance the sweet and savory barbecue pulled pork and making homemade coleslaw while smoking a pork butt is practically a summer tradition.

And while it is my favorite to serve with pulled pork it is also the perfect pairing for fried chicken, ruebens, fish tacos, pork tacos, hot dogs, or anything you might serve at your summer cookout.

Why I love this recipe

This easy coleslaw recipe is perfect for throwing together ahead of time because it tastes best after an hour or two in the refrigerator. It needs just a few simple ingredients and a couple of minutes to prepare.

Ingredients

green cabbage
red cabbage
carrot
mayonnaise
white vinegar
white sugar
celery sees
salt & ground black pepper

Step by step

Shred cabbages and carrots and place in a large bowl. Mix the dressing in a small bowl. Toss everything together to coat the cabbage mixture with the dressing, then chill for at least one hour to allow the flavors to blend.

pouring coleslaw dressing over shredded cabbage and carrots

Variations

There are so many variations of this classic coleslaw recipe so it is a great recipe to experiment with and make it your own.

use a pre-shredded coleslaw mix or cabbage salad mix instead of shredding your own cabbage (16-ounce bag)
omit the celery seed if you prefer
add thinly sliced red onion or yellow onion
use apple cider vinegar, white wine vinegar, or red wine vinegar instead of white vinegar

Serving suggestions

This crunchy slaw is a classic side for pork shoulder roast with your favorite barbecue sauce because the flavors balance so well but it’s also a great picnic side dish for most any sandwiches and goes well with other Southern staples like fried chicken, country fried chicken, or making pork sliders with leftover pulled pork.

Storage

Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. The slaw will become softer as it is stored so it is best enjoyed the same day if possible.

If you try this recipe please comment and rate it below, I love hearing from you!