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I still remember my first big BBQ where I served Southern coleslaw to a crowd of hungry relatives. My aunt took one bite and immediately demanded the recipe – that’s when I knew this wasn’t just ordinary slaw! This creamy yet tangy Southern coleslaw has become my signature side dish for every cookout since then because it stays miraculously crisp even when prepped hours ahead. Talk about a meal planning miracle!
What makes this recipe special is how cabbage stays almost shockingly crunchy – no sad, soggy slaw here. The secret? A perfect balance of mayo and apple cider vinegar that lightly coats the veggies without drowning them. I love how it pairs with pulled pork (those vinegary notes cut right through the richness), but frankly, I’ve caught people eating it straight from the bowl with a fork. Not that I’d know anything about that… okay, maybe once after a long day.
Now when summer rolls around, my phone starts buzzing with requests: “Are you making THE coleslaw?” It’s become as much a tradition as fireworks and sunscreen mishaps. And honestly? That’s the highest compliment any home cook could want.
Why You’ll Love This Southern Coleslaw
Listen, I don’t mess around when it comes to slaw – and neither does this Southern coleslaw recipe! Here’s why it’s been my go-to for years:
- Creamy yet tangy perfection: That mayo-vinegar combo? Absolute magic. It’s rich without being heavy, with just enough zip to keep you coming back forkful after forkful.
- Crisp for days: Unlike sad, soggy slaws, this one stays crunchy even when you make it ahead (hello, bbq coleslaw perfection!). The cabbage holds up like a champ.
- Pulled pork’s best friend: That tangy dressing cuts through rich smoked meats better than anything I’ve tried. Trust me, your barbecue plates need this make ahead coleslaw.
- Effortless entertaining: Toss it together in 15 minutes flat, then let the fridge do the rest. No last-minute kitchen stress!
Seriously – once you try this easy cabbage slaw, those bottled dressings will gather dust in your fridge. That’s a Carla’s Cooking guarantee!
Southern Coleslaw Ingredients
Gather these simple ingredients – nothing fancy here, just pantry staples that somehow transform into something magical. Measure everything carefully except the love – pour that in generously!
- 1 medium head green cabbage (about 2 pounds) – shredded thin but not fine (you want some texture!)
- 1 large carrot – peeled and grated on the medium holes of your box grater (none of those sad pencil-like shreds!)
- 1/2 cup mayonnaise – Duke’s if you’ve got it, but any good mayo works
- 2 tbsp apple cider vinegar – this gives that signature tangy kick
- 1 tbsp sugar – just enough to balance without being sweet
- 1 tsp celery seeds – this little powerhouse makes it taste like grandma’s
- 1/2 tsp salt – plus more to taste
- 1/4 tsp black pepper – freshly cracked if you’re feeling fancy
Told you it was simple! Now let’s make some memories (and maybe a little mess).
How to Make Southern Coleslaw
This easy cabbage slaw comes together faster than you can say “pass the barbecue tongs!” But don’t let its simplicity fool you – those careful little touches make all the difference between good slaw and “oh-my-goodness-can-I-get-this-recipe?” slaw. Let’s break it down step by step like I’m right there in your kitchen with you!
Prepping the Vegetables
First, let’s tackle that cabbage. Remove any wilted outer leaves, then quarter it through the core. I hold each wedge by the stem and thinly slice crosswise – not too thick (it’ll be tough), not too thin (it’ll get soggy). For the carrots, medium grater holes give you those perfect little pops of color and sweetness. Oh, and save your knuckles by stopping when the carrot gets stubby!
Mixing the Dressing
Now for the magic potion! In a bowl, whisk mayonnaise, apple cider vinegar, and sugar until the sugar dissolves completely – no one wants a grainy surprise. Then stir in celery seeds, salt, and pepper. Taste and tweak it here: want tangier? Add vinegar. Sweeter? Pinch more sugar. This dressing balances like a dream once you make it yours!
Combining and Chilling
Toss the cabbage and carrots with dressing using your hands (clean ones!) or tongs – gentle is the word here. You want everything lightly coated, not drowning. Cover and refrigerate for at least an hour; this chilling time lets the flavors marry while keeping that irresistible crunch. Patience pays off, promise!
See? Told you this Southern coleslaw was simpler than parallel parking! Now go forth and slaw – just don’t blame me when everyone asks for seconds!
Tips for the Best Southern Coleslaw
After making this Southern coleslaw more times than I can count (seriously, my family won’t let me stop!), I’ve picked up some fail-proof tricks to take yours from good to mind-blowing. First rule? Always start with fresh, crisp cabbage – give it a squeeze at the store; it should feel heavy for its size with tight, unblemished leaves. And listen, seasoning isn’t a one-and-done deal. Toss your slaw, then taste and adjust: maybe another pinch of salt, maybe a splash more vinegar if it needs brightness.
Want to be the hero of meal planning? Make this beauty a day ahead – the flavors meld beautifully while the cabbage stays miraculously crisp. Just stir it once before serving to redistribute the dressing. Finally, for BBQs, I stash a backup bowl in the fridge because this stuff disappears faster than ice in July!
Serving Suggestions for Southern Coleslaw
Oh honey, this Southern coleslaw wasn’t born to be a wallflower – it’s the life of every party! Pile it high next to slow-smoked pulled pork (those tangy bites cut right through the richness). Slide some onto BBQ burgers for crunch that’ll make grown men weep. And fried chicken? Let’s just say my secret “extra crispy” technique involves hiding the coleslaw under the table until the chicken’s plated. Wise meal planning tip: triple the batch because once word gets out, you’ll need reinforcements!
Southern Coleslaw Variations
You know I love the classic version, but sometimes you’ve got to mix it up! My favorite twist? Toss in some shredded red cabbage for gorgeous color – it makes the bowl look like a sunset. Feeling spicy? A finely diced jalapeño adds just the right kick without overpowering. If you’re watching calories, Greek yogurt works beautifully instead of mayo (though I’d only swap half to keep that richness). And during peach season? Oh honey, a handful of thinly sliced ripe peaches with this slaw will make you question every life choice that led you to plain old salads!
Storage and Make-Ahead Tips
Here’s my not-so-secret meal planning weapon: this Southern coleslaw actually gets better after a day in the fridge! Just stash it in an airtight container (I swear by glass lock-top bowls) for up to 3 days. Need to keep it extra crisp? Before serving, give it a stir – those bits at the bottom have all the flavor magic. Pro tip: if it looks a tad dry after chilling, a quick splash of vinegar perks it right up!
Nutritional Information
Now, let’s talk numbers – but remember, these are just friendly estimates! Your exact Southern coleslaw nutrition depends on factors like cabbage size and how generous you get with that dressing. Per half-cup serving, you’re looking at roughly 120 calories, 9g fat (the good kind from mayo!), and just 5g sugar.
But here’s my philosophy – if you’re eating fresh cabbage and carrots by the forkful, you’re winning at life regardless of counts. These values sure beat the mystery sauce lurking in fast-food slaws! As always with meal planning, adjust portions to fit your needs and enjoy every crunchy bite.
Southern Coleslaw FAQs
Can I use pre-shredded cabbage for this Southern coleslaw?
Honestly? I don’t recommend it – those bagged shreds just don’t have the same crunch! But if you’re in a real pinch (we’ve all been there!), toss the pre-shredded cabbage with a tablespoon of vinegar first and let it sit 10 minutes. This helps perk it up closer to fresh. Still won’t be quite as good as hand-cut, but your bbq coleslaw will survive the emergency!
How far ahead can I make this creamy coleslaw?
Here’s the beautiful part – up to 3 days! That tangy dressing actually helps preserve the crunch (science magic!). Just wait to add carrots until day-of if prepping super early – they can get a wee bit soggy. This make ahead coleslaw trick has saved my sanity at countless cookouts!
What’s the best way to shred cabbage for classic slaw?
My method’s simple: quarter the cabbage through the core, then thinly slice crosswise – aim for ribbons about 1/8-inch thick. Those thick shreds in deli slaw? Too chewy! Too thin? You’ll lose texture. The perfect middle gives that signature Southern coleslaw crunch without jaw workouts!
Can I make this vinegar coleslaw dairy-free?
Absolutely! Swap the mayo for avocado oil mayo or even tahini for a nutty twist. The tang comes from the apple cider vinegar anyway – that’s the soul of this easy cabbage slaw! Just adjust seasoning after swapping since alternative “mayos” vary in saltiness.
Southern Coleslaw
A creamy and tangy cabbage slaw perfect for BBQ, stays crisp when made ahead.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 1 hour 15 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 1 medium head green cabbage, shredded
- 1 large carrot, grated
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tsp celery seeds
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine shredded cabbage and grated carrot.
- In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seeds, salt, and black pepper.
- Pour the dressing over the cabbage mixture and toss until evenly coated.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- For best results, make this slaw a few hours ahead to let flavors meld.
- Adjust sugar and vinegar to taste for a sweeter or tangier slaw.
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 5g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg