If you’ve ever had that creamy, sweet coleslaw at a Southern BBQ and wondered how to make it at home—this is the one. It’s the kind of slaw that shows up at every cookout, fish fry, and family reunion down South. Super simple, but packed with flavor. Just the right balance of sweet, tangy, and creamy, with that classic crunch from fresh cabbage and carrots.
It comes together in minutes and tastes even better after it chills in the fridge for a bit. You’re gonna want to keep this one on repeat all summer long
If you are looking for more coleslaw recipes, check out our Crunchy Coleslaw with Apples and No Mayo Vinegar Coleslaw recipe.
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Table of Contents
Key Ingredients You Will Need
See measurements in the recipe card at the bottom of the post.
- Coleslaw Mix
- Red Cabbage (Optional)
- Onions
- Mayo
- Mustard
- Apple Cider Vinegar
- Celery Salt
- Sugar or Sweetener
- Salt
- Pepper
What Makes it Southern
The debate on how to serve coleslaw is one that exists regardless of geographical region. I have noticed there are two ways to prepare the dish: sweet and tangy or just tangy.
Southern coleslaw is almost always made with a creamy mayonnaise dressing (sometimes with a little sour cream or buttermilk added). This sets it apart from vinegar-based slaws found in other regions. It usually has sugar or sweetener added to balance out the tang from vinegar (often apple cider vinegar) and mustard—a combo that gives it a sweet-tangy zip.
The focus is on bold but familiar flavor: creamy, tangy, and slightly sweet with just the right amount of crunch. It’s made to pair perfectly with Dry Rub Chicken Wings, Traeger Pulled Pork, Oven Baked Ribs, or Catfish Nuggets.
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How to Make Southern Coleslaw
Get the exact measurements used in the recipe card below at the bottom of the post.
- Add mayo, finely chopped onion, apple cider vinegar, sweetener, celery salt, salt and pepper to taste in a small bowl. Stir to combine.
- Add the coleslaw mix and red cabbage to a large serving bowl. Drizzle the mayo mixture throughout. Stir to combine.
- Cover and refrigerate.
Pro Tips and Frequently Asked Questions
You can substitute mayo for sour cream or plain Greek yogurt.
Although you can safely make coleslaw three to four days ahead of serving it, you may not be happy with the quality. Coleslaw should be made ahead and refrigerated to meld the flavors, but if you make it more than 24 hours ahead, it becomes watery and limp. Get more tips on How Far in Advance You Can Make Coleslaw here.
Store the coleslaw tightly sealed. It will last 3-4 days, but the longer it's stored the watery it becomes.
Decide how you prefer your coleslaw. Some prefer a really creamy coleslaw. If you like the KFC coleslaw, you may prefer yours to be really creamy. If so, add additional mayo as needed.
If you prefer yours to be somewhat dry, start with ¼ cup of mayo and adjust as needed.
If you like sweet coleslaw, adjust and add more sugar or sweetener.
If you prefer a very vinegar-based slaw, add more vinegar and start with a teaspoon of sugar/sweetener and adjust as necessary.
Pair This Dish with These Main Dishes
Air Fryer Ribs
Traeger Smoked Ribs (3-2-1 Method)
Traeger Smoked Salmon
Grilled Baby Back Ribs
Slow Cooker BBQ Meatballs
How to Grill the Best Burgers
More Southern Side Dishes
Smoked Mac and Cheese
Southern Soul Food Baked Mac and Cheese
Southern Mustard Greens
Southern Homemade Cornbread
Southern Baked Beans
Easy Spaghetti Salad
Southern Macaroni Salad
Bacon Ranch Pasta Salad
Check out a listing of all Southern Soul Food Recipes and the Best Authentic Soul Food Recipes here.
Creamy Southern Coleslaw Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 4 cups shredded coleslaw mix
- 1 cup shredded red cabbage Optional. I love to add it for color.
- ¼ cup finely chopped onion
- ½ cup mayo
- 2 tablespoons apple cider vinegar I suggest you start with 1 tablespoon. Taste repeatedly and adjust as necessary.
- 1 teaspoon mustard I use Dijon.
- 2 tablespoons sugar or sweetener I suggest you start with 1 tablespoon. Taste repeatedly and adjust as necessary.
- 1 teaspoon celery salt
- salt and pepper to taste
Instructions
- Add the mayo, finely chopped onion, apple cider vinegar, sweetener, celery salt, salt and pepper to taste in a small bowl. Stir to combine.
- Add the coleslaw mix and red cabbage to a large serving bowl. Drizzle the mayo mixture throughout. Stir to combine.
- Cover and refrigerate for at least 1 hour to serve chilled.
Video
Notes
- You can double or triple the recipe by doubling the ingredients, etc.
- Coleslaw mix is essentially shredded cabbage and carrots. You can make your own mix if you wish.
- I like for my coleslaw to have a taste of both vinegar and sweetness. To make the perfect slaw, modify ingredients to fit your taste.
- Decide how you prefer your coleslaw. Some prefer a really creamy coleslaw. If you like the KFC coleslaw, you may prefer yours to be really creamy. If so, add additional mayo as needed.
- If you prefer yours to be somewhat dry, start with ¼ cup of mayo and adjust as needed.
- If you like sweet coleslaw, adjust and add more sweetener.
- If you prefer a very vinegar-based slaw, add more vinegar and start with a teaspoon of sweetener and adjust as necessary.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Bojana says
This recipe was perfect, I followed it exactly as per the instructions and it turned out amazing! Served with fries and wings.
staysnatched says
I love that pairing!
Stephanie C says
This recipe is the bomb! The perfect amount of sweet, savory and tangy that my whole family loved! Me, my husband and I three and five year old! This will be on repeat all year! We did it with pulled chicken sandwiches and baked beans. The perfect summer meal!
staysnatched says
I'm so glad you enjoyed it!
Amanda says
Wow! This coleslaw turned out so good! We made it for the 4th of July and my only regret is I didn’t make a double batch. The flavor can’t be beat. Brandi does it again with another great recipe… that’s easy too! I also really appreciated the extra tips to adjust the flavor to exactly how I wanted it.
staysnatched says
haha must double batch!
Nielle says
Made this to go with the crockpot pulled pork recipe on your site and it was fantastic! My kid was eating it straight out of the bowl with a spoon.
staysnatched says
Awesome! I'm so happy to hear that.
Kristen says
Loved this, so good, so easy, and perfectly balanced! I made it for family and they all commented how good it was. Thanks, Brandi!
staysnatched says
You're welcome! I'm so glad to hear that!
Jessica Norrell says
I've probably made this recipe at least 5 times already this year. Goes amazingly well with Brandi's fish tacos or as a side dish. This was the only request my 6-year-old made for a family get together this weekend. It's a staple! Thank you Brandi for yet another hit!
staysnatched says
You're welcome. I'm glad you enjoy it.
Ashley says
This recipe is delicious and perfect for part of the best bbq line up! It was a hit!
staysnatched says
So glad to hear it!
baltisraul says
If you want to take this up to an even better level, change just one ingredient. Substitute tarragon vinegar for the apple cider vinegar.
Anna says
Perfect flavor!
staysnatched says
I'm glad you enjoyed it!
Kate says
My family of four absolutely inhales this coleslaw every time I make it! I've been making it for years and it is a monthly staple in our home. I always double the recipe, its better than a lot of BBQ restaurants coleslaw IMO. I use Follow Your Heart Veganaise, a sugar replacement (use half the amount of sugar) and never need to add salt to taste. The celery salt and apple cider vinegar make this recipe pop and I never feel guilty eating it! Thank you!!
staysnatched says
You're welcome! I'm glad you enjoy it.