Southern Style Coleslaw
Southern Style Coleslaw is a easy Southern American recipe that serves 8. 150 calories per serving. Recipe by Allrecipes on YouTube.
Prep: 22 min | Cook: PT0M | Total: 32 min
Cost: $7.40 total, $0.93 per serving
Ingredients
- 1 head Green Cabbage (core removed, thinly shredded for delicate bites and some thicker shreds for crunch)
- 2 large Carrots (peeled and finely chopped for extra crunch)
- 2 tablespoons Yellow Onion (finely chopped)
- 1 cup Mayonnaise (full‑fat, chilled for best texture)
- 2 tablespoons Granulated Sugar (balances acidity and adds Southern sweetness)
- 2 tablespoons Whole Milk (adds creaminess without heaviness)
- 2 tablespoons Buttermilk (gives tang and softens cabbage fibers)
- 2 tablespoons Lemon Juice (freshly squeezed for bright acidity)
- 2 tablespoons White Distilled Vinegar (adds sharp tang without color)
- 1 teaspoon Salt (adjust to taste)
- ½ teaspoon Black Pepper (freshly ground preferred)
Instructions
Prepare the Cabbage
Remove the core from the head of cabbage, then thinly shred most of it using a sharp knife or mandoline, leaving a few larger shreds for extra crunch.
Time: PT10M
Chop the Carrots and Onion
Peel the carrots and finely chop them; then finely dice the onion. Add both to the bowl with the cabbage.
Time: PT7M
Make the Dressing
In a separate small bowl, whisk together mayonnaise, sugar, milk, buttermilk, lemon juice, white vinegar, salt, and pepper until smooth and the sugar has dissolved.
Time: PT5M
Combine and Toss
Pour the dressing over the cabbage‑carrot‑onion mixture and toss thoroughly until every piece is evenly coated.
Time: PT2M
Chill
Cover the bowl or transfer the slaw to a storage container, refrigerate for at least 2 hours to let flavors meld and the cabbage soften slightly.
Time: PT0M
Temperature: 4°C
Nutrition Facts
- Calories
- 150
- Protein
- 2g
- Carbohydrates
- 12g
- Fat
- 10g
- Fiber
- 2g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Egg (in mayonnaise), Milk (milk, buttermilk)
Ingredient Substitutions
- Instead of Green Cabbage: Napa cabbage, Savoy cabbage
- Instead of Carrots: Jicama, Daikon radish
- Instead of Yellow Onion: White onion, Shallots
- Instead of Mayonnaise: Greek yogurt, Sour cream
- Instead of Granulated Sugar: Honey, Maple syrup (use less)
- Instead of Whole Milk: Half‑and‑half, Plant‑based milk (unsweetened)
- Instead of Buttermilk: Plain yogurt thinned with milk, Milk + 1 tsp lemon juice
- Instead of Lemon Juice: Lime juice, Apple cider vinegar (use half amount)
- Instead of White Distilled Vinegar: Apple cider vinegar, Rice vinegar
- Instead of Salt: Kosher salt, Sea salt
- Instead of Black Pepper: White pepper, Paprika (for color)
Equipment Needed
- Chef's Knife
- Cutting Board
- Large Mixing Bowl
- Whisk or Fork
- Measuring Spoons
- Storage Container with Lid
Critical Steps — Do Not Skip
- Shredding the cabbage to achieve both thin and chunky pieces for texture.
- Whisking the dressing until the sugar fully dissolves for a smooth consistency.
- Allowing the slaw to chill for at least two hours so flavors meld.
Chef Tips from the Video
- Use a chilled mixing bowl to keep the dressing cool while tossing.
- For extra Southern flair, add a pinch of celery seed to the dressing.
- Serve the slaw on a chilled plate to maintain its crispness.
Troubleshooting
Cabbage is too watery after chilling.
Drain excess liquid before serving or lightly pat the slaw with paper towels.
Dressing is too thick.
Thin with a splash of milk or buttermilk until desired consistency is reached.
Slaw lacks flavor.
Adjust with extra salt, pepper, or a dash more vinegar/lemon juice.
Storage
Refrigerator: Store in an airtight container for 3–5 days.
Freezer: Not recommended; texture will become soggy.
Room temperature: Can sit out up to 2 hours for serving.
Make-Ahead Tips
- Prepare the dressing a day ahead and store it in the fridge; combine with the vegetables just before serving.
- Shred the cabbage and carrots up to 24 hours in advance; keep them dry in separate containers.
Frequently Asked Questions
What is the cultural significance and history of Southern Style Coleslaw in Southern American cuisine?
Southern coleslaw evolved from European cabbage salads brought by immigrants, but the addition of sugar, buttermilk, and a rich mayo base makes it uniquely Southern, often served alongside fried chicken and barbecue at family gatherings and summer picnics.
What are the traditional regional variations of Southern Style Coleslaw in the Southern United States?
In the Deep South, coleslaw often includes buttermilk and a sweeter profile, while in the Gulf Coast you may find a touch of hot sauce. In Kentucky, a vinegar‑heavy version called “cabbage slaw” is common, and in Texas, jalapeños are sometimes added for heat.
How is Southern Style Coleslaw traditionally served in Southern American cuisine?
It is typically served cold as a side dish on a platter, accompanying fried chicken, pork chops, barbecue ribs, or fish fries. It may also be used as a topping for pulled‑pork sandwiches.
What occasions or celebrations is Southern Style Coleslaw traditionally associated with in Southern culture?
Coleslaw appears at summer barbecues, Fourth of July picnics, family reunions, and holiday meals such as Thanksgiving when a Southern twist is desired.
How does Southern Style Coleslaw fit into the broader Southern American cuisine tradition?
It exemplifies Southern comfort food: simple, hearty, and made with pantry staples like mayo and sugar, while providing a refreshing crunch that balances richer fried or smoked dishes.
What are the authentic traditional ingredients for Southern Style Coleslaw versus acceptable substitutes?
Authentic ingredients include green cabbage, carrots, onion, mayonnaise, sugar, milk, buttermilk, lemon juice, white vinegar, salt, and pepper. Substitutes can be Greek yogurt for mayo, plant‑based milk for dairy, or apple cider vinegar for white vinegar.
What other Southern American dishes pair well with Southern Style Coleslaw?
It pairs beautifully with fried chicken, BBQ ribs, pulled pork, grilled catfish, and even Southern‑style sandwiches like a po’ boy.
What makes Southern Style Coleslaw special or unique in Southern cuisine?
The combination of a sweet‑tangy dressing, the use of buttermilk for extra creaminess, and the intentional mix of thin and chunky cabbage shreds creates a texture and flavor profile that is distinctively Southern.
What are the most common mistakes to avoid when making Southern Style Coleslaw?
Common mistakes include over‑shredding the cabbage (losing crunch), using too much mayo which makes it heavy, and not allowing the slaw to chill, which prevents the flavors from melding and the cabbage from softening slightly.
Why does this Southern Style Coleslaw recipe use both milk and buttermilk in the dressing instead of just one dairy product?
Milk adds smooth richness while buttermilk contributes a subtle tang and helps soften the cabbage fibers, creating the classic Southern balance of sweet and tangy without making the dressing overly thick.
Can I make Southern Style Coleslaw ahead of time and how should I store it before serving?
Yes, you can prepare the dressing up to 24 hours ahead and keep it refrigerated. Store the shredded cabbage and carrots separately, then combine with the dressing a few hours before serving, or keep the mixed slaw covered in the fridge for up to 5 days.
What does the YouTube channel Allrecipes specialize in?
The YouTube channel Allrecipes specializes in user‑generated, home‑cooking videos that cover a wide range of cuisines, quick meals, and classic comfort foods, often featuring step‑by‑step tutorials for everyday cooks.
How does the YouTube channel Allrecipes' approach to Southern cooking differ from other cooking channels?
Allrecipes focuses on approachable, ingredient‑driven recipes with clear visual cues, emphasizing budget‑friendly tips like using fresh produce instead of pre‑packaged mixes, which sets it apart from channels that rely heavily on pre‑made kits or gourmet techniques.
Last updated: August 21, 2026
