This creamy Southern coleslaw is a classic, simple side that pairs with almost everything. Crisp cabbage, shredded carrots and a tangy, savory dressing come together in minutes for a crowd-pleasing dish.
Serve this slaw with hot dogs, burgers, grilled steaks, pork chops or fish. It’s not overly sweet—no added sugars are required—though a touch of sugar or honey can be added if you prefer a sweeter slaw.
The recipe uses green and purple cabbage, shredded carrot, mayonnaise, yellow mustard, onion powder, paprika, salt and black pepper for a straightforward, authentic Southern flavor.
Why You’ll Love This Recipe
This creamy Southern coleslaw is a reliable, no-fuss slaw recipe that complements a wide variety of meals.
- Quick – Ready in about 20 minutes: chop, mix and serve.
- Versatile – Perfect on hot dogs, brats, burgers or as a side for grilled or roasted meats and fish.
- Simple – Made with common pantry ingredients: cabbage, carrot, mayonnaise, mustard, onion powder, paprika, salt and pepper.
Ingredients
What you’ll need:
- Green cabbage (finely chopped)
- Purple cabbage (finely chopped)
- One medium carrot (shredded)
- Mayonnaise
- Onion powder
- Yellow mustard (prepared)
- Paprika
- Salt and ground black pepper
Using both green and purple cabbage gives the slaw a vibrant, attractive color while shredded carrot adds sweetness and texture. A pinch of paprika brightens both flavor and appearance.
(See the recipe card below for exact quantities and printable instructions.)
Instructions
How to make Southern coleslaw:
1. Finely chop the green and purple cabbage and place in a large bowl. Shred the carrot and add it to the cabbage.
2. In the same bowl combine the mayonnaise, yellow mustard, onion powder, paprika, ground black pepper and salt. Mix thoroughly until the cabbage and carrot are evenly coated. Taste and adjust seasoning, adding more salt or pepper if desired.
3. Serve immediately or refrigerate. The slaw can be stored in the refrigerator for up to three days; flavors meld and deepen after a few hours or overnight.
The dressing is intentionally simple—mayonnaise, mustard, onion powder, paprika, salt and pepper. These pantry staples create a creamy, tangy base without overpowering the fresh vegetables.
Serving Suggestions
This coleslaw is excellent piled on hot dogs or brats and is also a favorite on burgers and pulled barbecue. It works equally well as a side for grilled meats, fried chicken, fish or any picnic spread.
For casual cookouts, serve alongside baked beans and a simple potato salad for a classic summer plate.
Other Potluck and Summer Recipes
Pasta salads, cucumber salads and fruit-forward slaws all pair nicely with this recipe and round out a potluck or summer menu.
📋 Recipe
Southern Coleslaw Recipe
Ingredients
- 2 cups green cabbage, finely chopped
- 1 1/2 cups purple cabbage, finely chopped
- 1 medium carrot, shredded (about 1/2 cup)
- 1/2 cup mayonnaise
- 1/2 teaspoon onion powder
- 1 tablespoon yellow mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- Salt to taste
Instructions
- Add the chopped green and purple cabbage and shredded carrot to a large bowl.
- Stir in the mayonnaise, yellow mustard, onion powder, paprika, black pepper and salt. Mix until everything is evenly coated.
- Taste and adjust seasoning. Serve immediately or refrigerate up to 3 days. The slaw tastes even better after chilling for a few hours or overnight.
Nutrition (per serving)
Carbohydrates: 4 g |
Protein: 1 g |
Fat: 14 g |
Fiber: 1 g |
Sugar: 2 g