This creamy Southern coleslaw is a timeless, versatile side that complements everything from hot dogs and burgers to steak and grilled fish. Simple to make and deliciously tangy without being overly sweet, it’s a reliable go-to for cookouts, potlucks, and weeknight dinners.
Made with green and purple cabbage, shredded carrot, mayonnaise, mustard and a few seasonings, this coleslaw has great color, crunch and flavor. It’s easy to adjust to your taste — add a touch of sugar or honey if you prefer a sweeter slaw — but the recipe shines as a classic Southern-style slaw without added sweeteners.
Why You’ll Love This Recipe
This creamy Southern coleslaw is an ideal, no-fuss slaw when you need a reliable side. It adds brightness and texture to any meal and is simple to prepare.
- Quick – Ready in about 20 minutes. Chop, toss, and serve.
- Versatile – Perfect with hot dogs, brats, burgers, barbecue, grilled meats, fish or as a simple side for any meal.
- Simple – Uses common pantry ingredients and raw vegetables for fresh flavor and crisp texture.
Ingredients
What you’ll need:
- 2 cups green cabbage, finely chopped
- 1½ cups purple cabbage, finely chopped
- 1 medium carrot, shredded (about ½ cup)
- ½ cup mayonnaise
- ½ teaspoon onion powder
- 1 tablespoon yellow mustard
- ¼ teaspoon paprika
- ¼ teaspoon ground black pepper
- Salt to taste
Using both green and purple cabbage creates an attractive color contrast, while shredded carrot adds sweetness and extra color. Paprika gives a subtle depth and a hint of color to the dressing.
Instructions
How to make Southern coleslaw:
1. Finely chop the green and purple cabbage and place in a large mixing bowl.
2. Shred the carrot and add it to the cabbage.
3. In the same bowl, add the mayonnaise, yellow mustard, onion powder, paprika, black pepper and salt. Mix thoroughly until all ingredients are evenly combined.
4. Taste and adjust seasoning, adding more salt or pepper if desired.
5. Serve immediately or refrigerate. The slaw can be stored in an airtight container for up to three days and often tastes even better after chilling a few hours or overnight.
The dressing is intentionally simple — mayonnaise, mustard, onion powder, paprika, salt and pepper — letting the fresh cabbage and carrot shine. If you prefer a sweeter profile, stir in a teaspoon or two of sugar or honey to taste.
Serving Suggestions
This Southern-style coleslaw is a classic topping for hot dogs, brats and burgers, and it also pairs wonderfully with barbecue, grilled chicken, pork chops or fish. For a simple cookout menu, serve it alongside baked beans and a pot of hot dog chili or any grilled mains you love.
Other Potluck and Summer Recipes
Try this coleslaw alongside other easy sides and salads for picnics and gatherings. Its fresh crunch pairs well with pasta salads, cucumber salads or fruit-forward coleslaws for variety.
Recipe
Southern Coleslaw Recipe
Ingredients
- 2 cups green cabbage, finely chopped
- 1½ cups purple cabbage, finely chopped
- 1 medium carrot, shredded (about ½ cup)
- ½ cup mayonnaise
- ½ teaspoon onion powder
- 1 tablespoon yellow mustard
- ¼ teaspoon paprika
- ¼ teaspoon ground black pepper
- Salt to taste
Instructions
- Add the chopped cabbages and shredded carrot to a large bowl.
- Stir in the mayonnaise, mustard, onion powder, paprika, black pepper and salt until well combined.
- Taste and adjust seasoning. Serve immediately or refrigerate for up to 3 days. The flavors deepen after chilling a few hours or overnight.
Nutrition
| Carbohydrates: 4 g
| Protein: 1 g
| Fat: 14 g
| Saturated Fat: 2 g
| Cholesterol: 8 mg
| Sodium: 164 mg
| Fiber: 1 g
| Sugar: 2 g