Southern Coleslaw Recipe (Creamy Coleslaw)
An easy-to-make classic southern coleslaw recipe made with shredded cabbage, carrots, and a deliciously sweet, creamy dressing. Serve this coleslaw with smoky barbecue or fried fish for a down-home southern meal!
Prep Time10 mins
Total Time10 mins
Course: Side Dish
Cuisine: American
Servings: 6 servings
Calories: 117kcal
- 14 ounce bag of coleslaw mix such as Dole Coleslaw Mix
- ½ cup mayonnaise
- ¼ cup granulated sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon yellow mustard
- ½ teaspoon salt
- ¼ teaspoon celery salt
- Cracked black pepper to taste
In a medium mixing bowl, whisk together the mayonnaise, sugar, apple cider vinegar, mustard, lemon juice, salt, celery salt, and pepper until combined.
Place the coleslaw mix in a large mixing bowl and pour the dressing over the cabbage. Toss everything together with a wooden spoon or silicone-tipped tongs so that all of the cabbage is coated with the dressing. Serve coleslaw immediately or refrigerate for up to three hours before serving.
- This coleslaw can also be made with freshly shredded cabbage and carrots.
- Leftover coleslaw can be stored in an airtight container in the refrigerator for up to three days.
Serving: 1serving | Calories: 117kcal | Carbohydrates: 15g | Protein: 0.5g | Fat: 6.6g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 352mg | Potassium: 64mg | Fiber: 0.7g | Sugar: 10.6g | Calcium: 13mg