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Southern Coleslaw – A Crisp, Creamy Classic

A creamy Southern-style coleslaw with crisp cabbage, shredded carrots, and a tangy homemade dressing. Quick to prepare, perfect for make-ahead meals, and a delicious side for barbecues, picnics, and campground cookouts.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 8 people
Course: Side Dish
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head Cabbage or 1/2 Head Green Cabbage & 1/2 Head Red Cabbage
  • 1 Package Shredded Carrots
  • 1 Cup Mayonnaise Recommend Duke's
  • 2 Tblsp Dijon Mustard
  • 2 Tblsp Apple Cider Vinegar
  • 2 Tblsp Sugar
  • 1 tsp Onion Powder

Equipment

  • 1 Large mixing bowl
  • 1 Measuring cups and spoons
  • 1 Chef's Knife
  • 1 Cutting board
  • 1 Mixing Spoon
  • 1 Airtight Storage Container

Method
 

  1. Make the Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, vinegar, sugar, and onion powder. Stir until smooth.
  2. Add the Veggies: Toss in the chopped cabbage and shredded carrots, mixing until the vegetables are coated evenly.
  3. 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.
  4. Chill & Serve: Cover and refrigerate for at least 30 minutes to let the flavors meld.

Notes

  • The flavor improves after chilling for at least 30 minutes.
  • A combination of green and red cabbage gives the best color and texture.
  • Pre-shredded coleslaw mix makes this recipe even quicker.
  • Adjust the sweetness or tanginess by adding a little more sugar or vinegar to taste.