Perfect for potlucks, picnics, and campfire cookouts.
Some recipes never go out of style — and Southern coleslaw is one of them. Whether you’re serving it alongside smoky barbecue, crispy fried chicken, or a big plate of tacos at the campground, coleslaw is the cool, crunchy contrast that ties the whole meal together.
This version is our family favorite — creamy, tangy, just a little sweet, with the perfect blend of green and red cabbage for color and texture. And the best part? It comes together in just minutes, making it a road trip essential for our RV kitchen.
Ingredients
- 1 cup mayonnaise
- 2 Tbsp Dijon mustard
- 2 Tbsp apple cider vinegar
- 2 Tbsp sugar
- 1 tsp onion powder
- 1 head cabbage or ½ head each green & red cabbage, chopped
- 1 package shredded carrots
Instructions
- Make the Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, vinegar, sugar, and onion powder. Stir until smooth.
- Add the Veggies: Toss in the chopped cabbage and shredded carrots, mixing until the vegetables are coated evenly.
- Check the Consistency: The sauce should be thick enough to cling to the cabbage without disappearing into it. Adjust with a little more mayo or vinegar if needed.
- Chill & Serve: Cover and refrigerate for at least 30 minutes to let the flavors meld.
Tips for the Best Coleslaw
- Mix Your Cabbages: Combining green and red cabbage adds extra crunch and a pop of color.
- Make Ahead: Coleslaw actually tastes better after a few hours in the fridge — perfect for road trip meal prep.
- RV-Friendly Shortcut: Use pre-shredded coleslaw mix from the store when you’re short on time or space.
Why We Love This Recipe on the Road
Traveling in an RV means every inch of kitchen space counts, and every recipe needs to be simple, flexible, and delicious. This Southern coleslaw ticks all the boxes — it’s quick to make, uses easy-to-find ingredients, and holds up beautifully in a cooler for picnics and roadside stops.