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!
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.