Go Back Email Link
–+ servings
Delicious fresh coleslaw salad with shredded vegetables and creamy dressing.
Victor Eskew

Southern Coleslaw

No ratings yet
Classic Southern-style coleslaw with a creamy, tangy dressing made with Duke's mayonnaise and celery seed. The cabbage and carrots are dressed in a simple vinegar-based sauce that gets better as it sits. A reliable side dish that works for BBQ, picnics, or topping pulled pork sandwiches.
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 8
Course: dinner, Lunch, Sandwich, Side Dish
Cuisine: American
Calories: 238
Disclosure: This page contains affiliate links. As an Amazon Associate and partner with other affiliate programs, I earn from qualifying purchases at no extra cost to you.
New to batch cooking? Learn the system that makes this recipe possible → Batch Cooking 101
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Coleslaw
  • 2 lb Green Cabbage finely shredded
  • 2 Carrots medium, grated
  • 1 cup Mayonnaise Duke's
  • 2 tablespoon White Distilled Vinegar
  • 2 tablespoon Sugar granulated
  • ¾ teaspoon Salt, Morton Coarse Kosher Salt Morton brand
  • 1 teaspoon Celery Seed dried
  • ½ teaspoon Black Pepper ground

Equipment

  • Sharp Knife
  • Mandoline
  • Food Processor
  • Grater
  • Large mixing bowl
  • Separate Bowl
  • Whisk
  • Cover For Bowl

Method
 

Prep
  1. Finely shred the cabbage using a sharp knife, mandoline, or food processor.
  2. Grate the carrots.
  3. Combine cabbage and carrots in a large mixing bowl.
Make the Dressing
  1. Whisk together mayonnaise, white vinegar, sugar, celery seed, salt, and black pepper in a separate bowl until smooth.
Assemble
  1. Pour the dressing over the shredded vegetables and mix well to coat evenly.
  2. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  3. Serve cold as a side dish or as a topping for BBQ pork sandwiches, hot dogs, or burgers.
Disclosure: Nutrition is estimated and provided for general guidance.
Nutrition Facts
Southern Coleslaw
Amount per Serving
Calories
238
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
13
g
Monounsaturated Fat
 
5
g
Cholesterol
 
12
mg
4
%
Sodium
 
573
mg
25
%
Potassium
 
251
mg
7
%
Carbohydrates
 
11
g
4
%
Fiber
 
3
g
13
%
Sugar
 
8
g
9
%
Protein
 
2
g
4
%
Vitamin A
 
2677
IU
54
%
Vitamin C
 
42
mg
51
%
Calcium
 
58
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

The 30-minute rest in the refrigerator is important—it allows the salt to draw moisture from the cabbage and the flavors to meld properly. If the coleslaw seems dry after chilling, stir in a tablespoon or two of extra mayonnaise or vinegar to refresh it. Duke's mayonnaise is preferred for its tangier profile, but any quality mayo works. Store covered in the refrigerator for up to 3 days; the texture will soften over time as the cabbage releases water. For a lighter version, replace half the mayo with Greek yogurt. This is a standard pairing for pulled pork, fried chicken, or any BBQ plate.

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe