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My Family Southern Coleslaw Recipe
This Southern coleslaw Recipe has been in my family for generations. If we had any sort of gathering the classic coleslaw recipe was on the menu without a doubt.
Its a simple no frills recipe but the flavors are on point from the tangy vinegar to the earthy celery salt.
Creamy Dukes Mayo brings the coleslaw together making this a side dish that will be a staple for your next cookout and beyond.
Coleslaw is staple as a side dish but its also used as a condiment served on pulled pork or BBQ Pulled Chicken pictured below.
I recommend a 1/2 cup serving as a side dish and a 1/4 cup as a condiment for BBQ sandwiches.
Messing with Tradition
I have to come clean and let you know I made two small changes to the original recipe.
The Original recipe uses white vinegar instead of apple cider vinegar and I added fresh chopped parsley to give the coleslaw a little more color and freshness.
Other than that I kept the recipe as it was taught to me years ago. Make the original or my slightly updated version and let me know which one you prefer.
See What Else is Cooking
How to Make Southern Coleslaw
- Whisk together Duke's Mayonnaise, Vinegar, Celery Salt and Chopped Parsley in a large bowl until smooth.
- Add in shredded Cabbage mix and toss until fully combined. Chill for at least 1 hour before serving.
Keto Version of Southern Coleslaw
I also have a Keto recipe website Culinarylion.com and I wanted to give a second option to make a keto version of my southern coleslaw recipe.
Substitute Allulose in place of table sugar and this recipe will be keto friendly. Tis is my favorite keto sweetener because it doesn't have any aftertaste and its only about 75% as sweet as sugar.
I often double my Coleslaw recipe and make half with Real Sugar and Half with Allulose so everyone can enjoy this recipe.
If you have any diabetic family members this is a perfect recipe for them or anyone looking to cut calories and carbs.
Tips for Making Southern Coleslaw
- Avoid using red cabbage. I know it looks pretty when its raw but as soon as you add the dressing your coleslaw will begin to turn purple. The next day you will have an unappetizing mess.
- No Shame in buying pre shredded cabbage. Work smart not hard they always say. that said if you want to cut your cabbage make sure to shred the cabbage evenly using a mandolin
- Duke's Mayonnaise is the only mayo we use. Hellmans for those folks up north with their "Lobstah" Rolls (insert thick Boston accent)
- Prepare the Coleslaw at least a few hours ahead of time.You can make it the night before to let the flavors absorb into the cabbage. Southern Coleslaw always better the second day!!
- When serving coleslaw outside in the summer place the coleslaw into a smaller bowl, then place that bowl into a larger bowl filled with ice to keep the coleslaw chilled.
- Make sure to use Celery Salt not Celery Seed. Very similar sounding ingredients but the celery salt gives this southern coleslaw a unique flavor
More Cookout Side Dish Recipes
Classic Southern Coleslaw Recipe
This Southern Coleslaw Recipe has been in my family for generations and is a staple at any family gathering, cookouts and more
Whisk together Duke's Mayonnaise, Vinegar, Celery Salt and Chopped Parsley in a large bowl until smooth.
Add in shredded Cabbage mix and toss until fully combined. Chill for at least 1 hour before serving.
Serving about a 1/2 cup as a side dish
As a sandwich Topping use a 1/4 cup half serving
Calories: 154kcalCarbohydrates: 6gProtein: 1gFat: 14gSaturated Fat: 2gTrans Fat: 1gCholesterol: 8mgSodium: 275mgPotassium: 108mgFiber: 1gSugar: 5gVitamin A: 152IUVitamin C: 22mgCalcium: 26mgIron: 1mg
Classic Southern Coleslaw Recipe
Amount Per Serving
Calories from Fat 126
% Daily Value*
Saturated Fat 2g13%
Trans Fat 1g
Vitamin A 152IU3%
Vitamin C 22mg27%
* Percent Daily Values are based on a 2000 calorie diet.