Southern Classic Coleslaw
Southern Classic Coleslaw is a easy Southern American recipe that serves 6. 180 calories per serving. Recipe by Cooking At Pam's Place on YouTube.
Prep: 45 min | Cook: PT0M | Total: 55 min
Cost: $6.90 total, $1.15 per serving
Ingredients
- 1 bag (≈14 oz) Green Cabbage (pre‑cut coleslaw mix) (includes shredded green cabbage and carrots)
- 1/4 head Red Cabbage (thinly sliced into shreds)
- 1 cup Mayonnaise (Hellmann's) (full‑fat, room temperature)
- ½ cup Sour Cream (full‑fat, can substitute Greek yogurt)
- 2 tablespoons Sugar (granulated)
- 2 tablespoons Apple Cider Vinegar (or regular white vinegar if unavailable)
- 1 whole Lemon (juiced, strained to remove seeds)
- 1 teaspoon Salt (adjust to taste)
- ½ teaspoon Black Pepper (freshly ground, added after chilling)
Instructions
Prepare the Red Cabbage
Remove a few outer leaves, cut the cabbage into quarters, roll each quarter tightly, then slice it into very thin shreds. If any shreds are too long, cut them in half.
Time: PT5M
Combine Cabbage Mix
Place the shredded red cabbage into a large mixing bowl and add the pre‑cut green cabbage and carrot bag. Toss lightly to distribute evenly.
Time: PT2M
Make the Dressing
Add mayonnaise, sour cream, sugar, salt, black pepper, apple cider vinegar, and the freshly squeezed lemon juice (strained) to the bowl.
Time: PT5M
Mix Thoroughly
Using a wooden spoon or spatula, stir the mixture until the dressing coats every shred evenly.
Time: PT3M
Chill
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes so the flavors meld and the dressing thickens.
Time: PT30M
Finish and Serve
Remove the coleslaw from the refrigerator, give it a quick stir, and sprinkle a little extra freshly ground black pepper on top before serving.
Time: PT2M
Nutrition Facts
- Calories
- 180
- Protein
- 2 g
- Carbohydrates
- 12 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free (if using gluten‑free mayo)
Allergens: Eggs (mayonnaise), Dairy (sour cream)
Ingredient Substitutions
- Instead of Green Cabbage (pre‑cut coleslaw mix): Shred your own green cabbage and carrots
- Instead of Red Cabbage: Use only the green cabbage mix
- Instead of Mayonnaise (Hellmann's): Duke's Mayonnaise, Vegan mayo
- Instead of Sour Cream: Greek yogurt, Plain yogurt
- Instead of Sugar: Honey, Maple syrup (use less)
- Instead of Apple Cider Vinegar: White distilled vinegar, Lemon juice (increase amount)
- Instead of Lemon: Lime juice
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Cutting Board
- Sharp Chef Knife
- Large Mixing Bowl
- Small Bowl or Measuring Cup
- Measuring Spoons
- Fine Mesh Strainer (optional)
- Wooden Spoon or Spatula
Critical Steps — Do Not Skip
- Thinly slicing the red cabbage to match the bagged mix.
- Ensuring the dressing is mixed thoroughly and coats all the vegetables.
- Refrigerating for at least 30 minutes to develop flavor and proper texture.
Chef Tips from the Video
- Hellmann’s mayo gives a consistent, creamy texture; if you prefer a tangier flavor, use a mayo with added mustard.
- Squeezing the lemon through a strainer prevents seeds from ending up in the salad.
- Add the final pinch of black pepper after chilling to keep its aroma fresh.
Troubleshooting
Coleslaw is watery after chilling.
Drain excess liquid before serving or add a little more mayonnaise to re‑emulsify.
Dressing is too thick.
Thin with a splash of milk, additional lemon juice, or a little water, one teaspoon at a time.
Cabbage is too crunchy.
Slice the cabbage a bit thinner or let the coleslaw chill longer (up to 1 hour).
Storage
Refrigerator: Store in an airtight container for 3–5 days.
Freezer: Not recommended; texture will become soggy.
Room temperature: Do not leave out longer than 2 hours.
Make-Ahead Tips
- Prepare the dressing a day ahead and store it separately; combine with cabbage just before serving.
- Shred the red cabbage and store it in a sealed bag with a damp paper towel to keep it crisp.
Frequently Asked Questions
What is the cultural significance and history of Southern Classic Coleslaw in Southern American cuisine?
Coleslaw originated in Europe but became a staple of Southern American barbecue, prized for its cool, creamy contrast to smoky grilled meats. It reflects the Southern tradition of using simple, farm‑fresh vegetables and pantry staples to create a refreshing side.
What are the traditional regional variations of Southern Classic Coleslaw in Southern United States cuisine?
In the Deep South, coleslaw often includes a mayo‑sour‑cream base like this recipe, while in the Carolinas a vinegar‑heavy “South Carolina style” coleslaw is common. Some regions add mustard, pineapple, or even jalapeños for a local twist.
How is Southern Classic Coleslaw traditionally served in Southern American barbecue gatherings?
It is typically served chilled in a large bowl alongside grilled burgers, hot dogs, smoked ribs, or pulled pork. The creamy texture balances the heat and spice of the meats, and it is often placed on the table for guests to help themselves.
What occasions or celebrations is Southern Classic Coleslaw traditionally associated with in Southern American culture?
Coleslaw is a go‑to side for Fourth of July picnics, backyard barbecues, family reunions, and holiday meals like Thanksgiving when a cool side is needed to offset richer dishes.
What authentic traditional ingredients are used in Southern Classic Coleslaw versus acceptable substitutes?
Traditional ingredients include green cabbage, carrots, mayonnaise, sour cream, apple cider vinegar, lemon juice, sugar, salt, and black pepper. Substitutes can be Greek yogurt for sour cream, white vinegar for apple cider vinegar, or a vegan mayo for those avoiding dairy and eggs.
What other Southern American dishes pair well with Southern Classic Coleslaw?
It pairs perfectly with smoked brisket, pulled pork, grilled chicken, hot dogs, burgers, and even fried catfish. A simple cornbread or baked beans also complement the creamy crunch.
What are the most common mistakes to avoid when making Southern Classic Coleslaw?
Common errors include over‑mixing which makes the cabbage soggy, using too much vinegar which overpowers the dressing, and not chilling long enough for the flavors to meld. Also, slicing the red cabbage too thick results in uneven texture.
Why does this Southern Classic Coleslaw recipe use both mayonnaise and sour cream instead of just one?
The combination creates a richer, tangier creaminess; mayonnaise provides body while sour cream adds a subtle tang that balances the sweetness of sugar and the acidity of lemon and vinegar.
Can I make Southern Classic Coleslaw ahead of time and how should I store it?
Yes, you can prepare the dressing up to 24 hours ahead and keep it refrigerated. Combine with the cabbage no more than a few hours before serving, or store the dressed coleslaw in an airtight container for up to 5 days in the fridge.
What texture and appearance should I look for when making Southern Classic Coleslaw?
The cabbage shreds should be uniformly thin and bright, the dressing should coat each piece without pooling, and the final coleslaw should have a glossy, creamy sheen with specks of black pepper.
What does the YouTube channel Cooking At Pam's Place specialize in?
Cooking At Pam's Place focuses on easy, made‑from‑scratch recipes for everyday home cooks, emphasizing Southern comfort foods, grill‑friendly dishes, and simple techniques that require minimal equipment.
How does the YouTube channel Cooking At Pam's Place's approach to Southern American cooking differ from other cooking channels?
Pam emphasizes quick, no‑fuss preparation using pre‑cut ingredients when convenient, while still teaching classic techniques like proper cabbage slicing. Her style blends convenience with authentic Southern flavor, unlike channels that either focus on gourmet plating or strictly raw‑ingredient prep.
Last updated: August 21, 2026
