This Southern Coleslaw Recipe provides the perfect tanginess to enhance any BBQ or picnic table.
Tangy with a hint of sweetness – that’s how I describe this Southern coleslaw recipe. It is as close to sheer coleslaw perfection as you can get. Whether you take it to a BBQ, picnic, or potluck or keep it to enjoy at home, it is the ideal side dish for any occasion. And since it is so healthy with all that cabbage and carrots, you can enjoy it time and again.
Making coleslaw at home means you can customize it to your taste. Want it sweeter? Add more sugar. Make it creamier with a little more mayo. Use a tablespoon or two of buttermilk for extra creaminess and tang. No matter how you make it, it’s the perfect addition to sandwiches. If you want a change of pace, try substituting broccoli slaw for the cabbage slaw. It’s delish!
Why I Love This Recipe
I love coleslaw – I always have. If I had to rate BBQ salad sides, this Southern coleslaw would edge out my macaroni salad by a hair, with potato salad far behind. But only because the slaw is sweet. While I love vinegar slaws, they trail macaroni and potato salads quite a bit. I have used honey and coconut sugar instead of regular sugar with equally good results. Oh, and I sometimes omit the celery seeds and use a little celery salt instead. I left the seeds in for this recipe though, since it is the classic way of making this dish.
Prepackaged Bags of Slaw Mix Make Life Simple
This recipe is so easy to make as it uses prepackaged slaw mix. Yes, I’ve shredded more than my fair share of cabbage, so I know a thing or two about this subject. Pre-shredded bags of cabbage and carrots often give you purple and green cabbage, adding color to your salad. That’s so much easier than shredding two heads of cabbage yourself. I sometimes buy a small bag of shredded carrots because I like more carrots in my coleslaw than what typically comes in the mixed bag.
How to Make Ahead and Store
Coleslaw is one of those easy dishes to make ahead, as you can prepare your dressing and store it in an airtight container for a few days. If you choose the self-shredding route, you can prep the cabbage and carrots 1 day ahead, storing them together in an airtight plastic bag or container in the refrigerator. Then, when you are ready to mix, shake the dressing and add it to the slaw. Once prepared, it will stay fresh for up to 4 days in the refrigerator, but it may lose some of its crunch. Do not freeze coleslaw.
Serving Suggestions
Summertime is for BBQs; nothing goes better with those delectable meats than a bowl of Southern coleslaw alongside these BBQ Cowboy Beans. I can’t have one without the other. Of course, two other side dishes are perfect with BBQ meals. To impress your guests (or family), try this Southern Baked Mac and Cheese and Easy Potato Wedges. What more do you need?
If you want a great sandwich that’s just waiting to be topped with slaw, try this recipe for Slow-Cooker Beer BBQ Chicken Sandwiches. The crunch of the slaw goes perfectly with the delicious strands of chicken. However you serve it, coleslaw rounds out any meal.
Southern Coleslaw Recipe
Ingredients
- 1 16- ounce bag coleslaw mix
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon celery seed
Instructions
- In a large mixing bowl, combine mayonnaise, apple cider vinegar, sugar, salt, pepper, and celery seed.
- Add the coleslaw mix to the bowl and toss until the vegetables are well coated with the dressing.
- Refrigerate the coleslaw for at least one hour to allow the flavors to meld together. Serve chilled.
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