This quick and easy Southern Coleslaw Recipe is an easy side dish that's loaded with tangy flavors. Plus, it comes together in minutes with just a few ingredients. Pair it with smoky barbecue, hot dogs, or pulled pork sandwiches.
Updated May 2026: I've refreshed this post with new tips, a make-ahead guide, and a whole batch of answers to the questions y'all keep asking. Same creamy, tangy coleslaw, even more helpful! Originally posted on July 3, 2024.
Watch this quick video tutorial!
Growing up, no plate at a summer cookout was ever complete without a big bowl of creamy coleslaw sitting right next to the barbecue. It's one of those side dishes that quietly steals the show, cool and crunchy against smoky, saucy meat. This is the version I come back to again and again, the one my family asks for every time the grill comes out.
I've been making and sharing comfort food here since 2013, and I've tested this slaw more times than I can count to get the dressing just right. Creamy, a little sweet, a little tangy, and never drowning the cabbage. The secret in mine is a splash of whole milk, an old-school Southern touch that makes the dressing silky without going heavy.
It comes together in minutes with a handful of ingredients you probably already have, and it only gets better after a little time in the fridge. Let's get started!
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Why You'll Love This Southern Coleslaw
- Quick and fuss-free - just shred, whisk, toss, and chill. About 20 minutes of hands-on time and no cooking at all.
- That signature sweet-tangy balance - sugar and vinegar play off each other for the classic Southern flavor that pairs perfectly with anything off the grill.
- Made with pantry staples - mayonnaise, vinegar, sugar, milk, and a little seasoning. Nothing fancy, nothing hard to find.
- A make-ahead dream - it actually tastes better after the flavors meld, which makes it perfect for potlucks, picnics, and busy cookout days.
Ingredients You'll Need
Here's everything you'll need to make this recipe.
- Cabbage - Green cabbage, red cabbage, or a mix of both forms the crisp base. A bagged coleslaw mix works beautifully here too if you want to skip the shredding; just make sure it's a cabbage slaw, not broccoli slaw.
- Carrot - Shredded carrot adds a little extra color, crunch, and natural sweetness. If your bagged mix already includes carrot, you can skip the extra.
- Mayonnaise - The creamy backbone of the dressing. A good full-flavored mayo (Duke's is the classic Southern pick) gives the best tang. Prefer it sweeter? Deviled Eggs with Miracle Whip uses Miracle Whip, and it works here too for a sweeter slaw.
- White vinegar - Brings the bright, tangy bite that keeps the dressing from feeling heavy. Apple cider vinegar makes a lovely substitute.
- Granulated sugar - Just enough to balance the vinegar and deliver that Southern sweetness. Honey or light brown sugar can stand in.
- Whole milk - My little secret for a silky, pourable dressing that coats every shred. For extra tang, swap in buttermilk.
- Salt and black pepper - Simple seasonings that pull all the flavors together. Adjust to taste.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Southern Coleslaw
Here's a quick overview of the process. Full step-by-step instructions are in the recipe card below.
Step 1: Prep the cabbage and carrots
Clean and core your cabbage, then shred it as finely as you can with a sharp knife, mandoline, or food processor. Finer shreds hold the dressing better and feel less tough. Toss the cabbage and shredded carrot together in a large bowl. (Short on time? A bag of slaw mix drops you straight to Step 2.)
Step 2: Whisk the dressing
In a separate small bowl, whisk the mayonnaise, vinegar, sugar, milk, salt, and pepper until smooth. Whisking it separately first means the seasoning is evenly distributed before it ever touches the cabbage, no pockets of straight mayo.
Step 3: Toss and taste
Pour the dressing over the cabbage and carrots and stir gently until everything is coated. Now taste it. This is the moment to adjust. A touch more sugar, a splash more vinegar, a pinch more salt, until it's exactly how you like it.
Step 4: Chill before serving
Cover and refrigerate for at least 30 minutes. This rest isn't optional: it lets the cabbage soften just slightly and the flavors meld into something far better than the sum of its parts.
LaKita's Expert Tips
Here are my best tips for making this recipe turn out perfectly every time.
- Shred it fine. Thinner cabbage soaks up the dressing better and gives you that tender-crisp texture instead of stiff, chunky pieces.
- Why slaw turns watery, and how to avoid it. As coleslaw sits, the salt and sugar draw moisture out of the cabbage, which thins the dressing. Starting with a good amount of dressing (not skimping) keeps it creamy rather than watery. If it does loosen up after a day, just drain off a little liquid and stir in a spoonful of mayo.
- Want maximum crunch? Dress it last. For potlucks or make-ahead days, keep the dressing and the shredded veggies separate and toss them together an hour or two before serving.
- Taste, then adjust, every time. Cabbages vary in sweetness and water content. The "perfect" ratio is the one that tastes right to you, so always taste before it heads to the table.
- Don't drown it. It may look a little dry at first, but the cabbage releases water as it sits and the slaw gets saucier, especially by day two. Resist the urge to dump in extra mayo at the start.
- A little add-in goes a long way. A pinch of celery seed or a spoon of grated onion adds that classic Southern depth without changing the recipe much.
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Variations & Substitutions
This recipe is flexible, here are some easy ways to make it your own.
- Make it lighter - swap half the mayonnaise for sour cream or plain Greek yogurt for a tangier, less rich dressing.
- Make it vegan - use your favorite vegan mayonnaise and a plant-based milk.
- Make it sweeter - use Miracle Whip in place of mayo, or add a little extra sugar.
- Add a little zip - a teaspoon of Dijon or yellow mustard, a squeeze of lemon juice, or a pinch of celery seed all bring extra dimension.
- Add crunch and color - stir in finely diced red onion, a handful of red cabbage, or even a little chopped apple for a sweet-tart twist.
- Use a shortcut - a 14- to 16-ounce bag of coleslaw mix replaces the shredding entirely.
Make-Ahead & Storage
Make-Ahead
Coleslaw is a fantastic make-ahead side because the flavors only improve as it rests. You can make the whole thing up to a day in advance and keep it covered in the fridge, just give it a good stir and a quick taste before serving. For the crispest possible texture, prep the dressing and the shredded veggies separately and toss them together an hour or two before the meal.
Storage & Reheating
Store leftover coleslaw in an airtight container in the refrigerator for 3 to 4 days. After that, it tends to get watery as the cabbage continues to release moisture. There's no reheating with this one, it's served cold so just stir it well and taste before serving leftovers. A small pinch of salt or splash of vinegar perks it right back up. Don't leave coleslaw out at room temperature for long, and skip freezing altogether: mayonnaise-based slaws separate and turn mushy once thawed.
What to Serve with Southern Coleslaw
Here are some of my favorite ways to serve this dish.
- Pile it next to smoky BBQ Chicken Thighs for the ultimate backyard plate.
- Scoop it alongside a big helping of Southern Baked Beans.
- Serve it with crispy Southern Fried Catfish for a proper fish fry.
- Spoon it right on top of BBQ Chicken Sliders or pulled pork sandwiches.
- Round out the spread with warm Southern Cornbread.
Frequently Asked Questions
Southern coleslaw leans sweeter and creamier than many other styles. The dressing balances mayonnaise, sugar, and vinegar so it's rich but bright, built to stand up to smoky barbecue. Some regional slaws skip the sugar or use a vinegar-only dressing, but in the South, that sweet-and-tangy creaminess is the signature.
As coleslaw sits, the salt and sugar pull moisture out of the cabbage, which thins the dressing. It usually happens when there wasn't quite enough dressing to begin with, or when the slaw has sat for a day or more. Start with a generous amount of dressing, and if leftovers get watery, just drain off the excess liquid and stir in a little mayo.
You can make it up to a day ahead and store it covered in the fridge, the flavors actually meld and improve overnight. For the crispest texture, keep the dressing and shredded veggies separate and combine them an hour or two before serving.
Stored in an airtight container, it keeps for 3 to 4 days. The cabbage softens and releases more liquid as the days pass, so it's at its best in the first day or two.
No, I don't recommend freezing this slaw. Mayonnaise-based dressings separate when thawed and the cabbage turns soft and watery, so it's meant to be enjoyed fresh.
Absolutely. A 14- to 16-ounce bag of cabbage coleslaw mix works perfectly and saves you the shredding. Just be sure it's a cabbage mix and not broccoli slaw, and skip the extra carrot if the bag already includes it.
A full-flavored mayonnaise gives the creamiest, tangiest result. Duke's is the classic Southern choice. If you prefer a sweeter slaw, Miracle Whip is a great swap.
Shred the cabbage finely, don't over-dress it, and if you're making it ahead, toss the dressing in just before serving. Serving it well-chilled also helps keep that fresh crunch.
You can lighten it up by replacing some or all of the mayo with sour cream or plain Greek yogurt. The dressing will be a little tangier, but still creamy and delicious.
Plan on about half a cup per person as a side dish. This recipe makes around 8 servings, which is right for a small cookout, and it's easy to double for a crowd.
📖 Recipe
Southern Coleslaw Recipe with Mayonnaise
Video
Equipment
- 1 sharp knife
- 1 cutting board
- 1 large mixing bowl
- 1 large spoon or spatula
Ingredients
- 8 cups shredded cabbage
- ½ cup shredded carrots
- 1 ½ cups mayonnaise or Miracle Whip
- 3 tablespoons white vinegar
- 2 tablespoons granulated sugar
- 2 teaspoons granulated sugar
- 2 tablespoons whole milk
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Begin the recipe by preparing the cabbage first. You'll need to clean, remove the core, and shred a head of cabbage.
- This can be done using a sharp knife and cutting board and finely slicing the cabbage, then separating the slices into shreds. This could also be done using a mandoline or food processor.
- Add the 8 cups shredded cabbage to a large bowl. Next clean and shred the ½ cup carrots and add them to the same bowl along with the cabbage.
- In a small bowl, whisk together the 1 ½ cups mayo, 3 tablespoons white vinegar, 2 tablespoons + 2 teaspoons granulated sugar, 2 tablespoons whole milk, ½ teaspoon salt, and ½ teaspoon ground black pepper until combined.
- Add the creamy dressing to the large mixing bowl with the cabbage and carrots. Gently stir to combine. Give it a taste and make adjustments as needed.
- Place it into the refrigerator and allow it to chill for at least 30 minutes. Remove it from the refrigerator, give it a stir, and serve. Enjoy!
Did You Make This Recipe?
If you give this Southern coleslaw a try, I'd love to know what you think! Leave a comment and a star rating below, it truly helps other readers (and me!). Snap a photo and share it on Instagram tagging @SimplyLaKita, or save it on Pinterest for your next cookout. And if you have a question or a favorite way to make your slaw, drop it in the comments. I read and answer every one.
Izzy says
I love your potato salad recipe! Wondering how the Cole slaw would taste if I left out the milk. Is there something non-dairy y that I can use instead?
LaKita says
Thank you Izzy, that makes me so happy to hear! You should be able to omit the milk without any problems. If you notice it's too dry, you can add in some non-dairy milk.