Classic 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.
It’s 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.
My Family Southern Coleslaw Recipe
Coleslaw is a staple as a side dish but it’s 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.
How to Make Southern Coleslaw
Coleslaw Recipe
Ingredients
- 16 oz Shredded Cabbage pre shredded mix w/ carrots (no red cabbage)
- 2/3 cup Dukes Mayonaise
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Sugar White, table
- 1/2 tsp Celery Salt
- 2 tbsp Fresh Parsley, Chopped Optional
Instructions
- 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. This is my favorite keto sweetener because it doesn’t have any aftertaste and it’s 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
- Corn & Avocado Summer Salad
- Smoked Mac and Cheese
- BBQ Corn Ribs with Smokehouse Mayo
- Broccoli Salad w/ White BBQ Sauce
- Cast Iron Smoked Baked Beans w/ Sausage
- Crispy Taylor Pork Roll Deviled Eggs
- Bacon and Smoked Gouda Corn Casserole
Classic Southern Coleslaw Recipe
Ingredients
- 16 oz Shredded Cabbage pre shredded mix w/ carrots (no red cabbage)
- 2/3 cup Dukes Mayonaise
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Sugar White, table
- 1/2 tsp Celery Salt
- 2 tbsp Fresh Parsley, Chopped Optional
Instructions
- 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.
Call me a freak of nature, but coleslaw is every bit as critical to me as whatever meat is being roasted or smoked, and your recipe definitely makes the cut and would be recommended to others! I make several variations very similar to your recipe, depending on the ingredients I have handy. I sometimes replace the ACV with sour cream, if I have it, for a creamier version—I enjoy it either way. The amount of celery salt in your recipe is fine with the salt restrictions for our household, but I sometimes replace celery salt with lots of celery seed and add a small amount of Kosher salt, instead. Plus, usually add 1/4 tsp of black pepper to most of the recipes I use, also. Not for me any of those fussy recipes with pineapple, onion, apple, or whatever! No, just no! I’m a coleslaw traditionalist, I guess, and could almost live on the stuff, so could probably be considered a coleslaw fanatic, too. Like your coleslaw recipe and like your website too!!! I ‘d found it because I’d finally decided to find out exactly what the difference is between a pork butt and a picnic roast! Thanks for the clear explanation of that and for a good coleslaw recipe to add to my coleslaw collection, too!
Awesome!! that makes me happy to hear you found my page and hopefully some useful information!! thank you for all the feedback