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A large white serving bowl overflowing with creamy Southern coleslaw, garnished with a sprinkle of paprika and fresh parsley, shot on a rustic wooden picnic table with a checkered napkin alongside

Southern Coleslaw

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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 180 kcal

Equipment

  • Large colander
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Box grater or food processor
  • Sharp chef's knife or mandoline

Ingredients
  

The Slaw

  • 4 cups green cabbage finely shredded, about half a medium head
  • 2 cups red cabbage finely shredded
  • 1 cup carrots grated, about 2 medium carrots
  • 3 green onions thinly sliced
  • 1 tsp kosher salt for drawing out moisture from cabbage

The Dressing

  • 3/4 cup mayonnaise full-fat, preferably Duke's or Hellmann's
  • 3 tbsp apple cider vinegar plus more to taste
  • 1 tbsp Dijon mustard
  • 2 tbsp granulated sugar adjust to taste
  • 1/2 tsp celery seed
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp kosher salt or to taste

Instructions
 

Salt and Drain the Cabbage

  • Place the shredded green cabbage and red cabbage in a large colander set over a bowl. Sprinkle with 1 teaspoon of kosher salt and toss to coat. Let sit for 20-30 minutes — the salt will draw out the excess moisture from the cabbage.
  • After resting, use your hands to firmly squeeze the cabbage in batches, pressing out as much liquid as possible. Transfer to a large mixing bowl. This step is key to preventing watery coleslaw.

Make the Dressing

  • In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and granulated sugar until smooth and fully combined.
  • Add the celery seed, black pepper, garlic powder, onion powder, and salt. Whisk again until the dressing is creamy and well-seasoned. Taste it — it should be boldly tangy and slightly sweet. Adjust with more vinegar, sugar, or salt as needed.

Assemble the Coleslaw

  • Add the drained cabbage, grated carrots, and sliced green onions to the large mixing bowl. Pour the dressing over the top and toss thoroughly until every shred of cabbage is evenly coated.
  • Taste and adjust seasoning one final time. The slaw should taste tangy, creamy, and well-salted. If it needs more brightness, add another small splash of apple cider vinegar.

Chill and Serve

  • Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour before serving — 2 hours is even better. The resting time allows the flavors to meld and deepen significantly.
  • Give it a good toss before serving. Taste one final time, adjust seasoning if needed, and garnish with a pinch of paprika or extra sliced green onions if desired. Serve cold.

Notes

Storage: Store covered in the refrigerator for up to 3 days. The slaw will become slightly softer over time but the flavor actually improves. Stir well before serving each time.
Make-Ahead Tip: For maximum crunch at parties, store the drained cabbage and dressing separately and combine 1-2 hours before serving.
Substitution: For a lighter version, replace half the mayo with plain full-fat Greek yogurt. The tang works beautifully with the apple cider vinegar.
Spicy Variation: Add 1-2 minced jalapeños or 1 teaspoon of hot sauce to the dressing for a spicy Southern slaw.

Nutrition

Calories: 180kcalCarbohydrates: 8gProtein: 1gFat: 16gSodium: 320mgFiber: 2gSugar: 5g
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