Classic Southern Coleslaw

Creamy southern coleslaw (shredded carrots & cabbage covered in mayonnaise) up close.

4.94 from 15 votes

This Creamy Southern Coleslaw recipe is one of my favorite side dishes. The sweet, tangy dressing combined with the fresh, crunchy cabbage is so simple, yet so flavorful.

Prep Time5

Total Time5

Servings:

Calories: 205kcal

Author: Kari

Equipment

a small bowl
a large bowl
a whisk

Ingredients

1 bag coleslaw mix 16 ounces, or 8 cups shredded cabbage
1 cup shredded or grated carrots

Coleslaw Dressing

½ cup mayonnaise
2 tablespoons buttermilk
⅓ cup granulated sugar
1 tablespoon distilled white vinegar
1 tablespoon lemon juice
¾ teaspoon kosher salt plus more to taste before serving, ½ teaspoon if using fine salt
¼ teaspoon black pepper plus more to taste before serving

Instructions

In a small bowl, make the coleslaw dressing. Combine sugar, buttermilk, vinegar, salt, pepper, lemon juice, and mayonnaise.
½ cup mayonnaise, 2 tablespoons buttermilk, ⅓ cup granulated sugar, 1 tablespoon distilled white vinegar, 1 tablespoon lemon juice, ¾ teaspoon kosher salt, ¼ teaspoon black pepper
Whisk to combine. (Give the buttermilk a shake before measuring it.)
In a large mixing bowl, combine a bag of coleslaw mix and the shredded carrots. Cut up any big pieces.
1 bag coleslaw mix, 1 cup shredded or grated carrots
Drizzle the dressing over the shredded cabbage and toss to combine.
Cover and refrigerate. For best results, refrigerate for 2-3 hours. The longer the better. If you taste it right away, it will likely taste like lemon juice. Mix well before serving, as there will be some excess liquid that collects on the bottom of the bowl.
Season with a sprinkle of salt and pepper to taste right before serving.

Notes

This recipe makes about 6 cups after it sits - the cabbage soaks up the dressing and gets softer so it kind of compresses. If you need to feed a group that is over 4 people, I would double the recipe.

*I say season to taste here because you may want to add more or less salt depending on what you are eating this coleslaw with, or if you are like my family and have to watch your salt intake!

Recipe Tips

Be sure to let the coleslaw sit for 2-3 hours. If you are planning on serving it for lunch, I would even consider making it the night before. (If it doesn't sit for long enough, it will taste like lemon.)
Finish the coleslaw with a little more salt & pepper right before serving, based on your preferences and how the taste has developed after it sits in the fridge. Some people will like it as is, and some might like it with more salt. (It will also depend on what you are serving it with!)
Use a slotted spoon or tongs to serve the coleslaw. Since the dressing on this coleslaw is on the runnier side, it's easier to strain it before scooping it onto a plate.

Nutrition