Dessert

Southern Coleslaw Recipe

ByEthan Lark March 6, 2026March 6, 2026

Introduction

Southern Coleslaw is a classic, creamy side dish that’s perfect for barbecues, picnics, or as a refreshing accompaniment to any meal. With a tangy dressing balanced by a hint of sweetness, this coleslaw is both simple to prepare and deliciously satisfying.

A clear glass bowl filled with freshly made coleslaw, showing one main layer of finely shredded white cabbage mixed with thin, colorful strips of orange carrot and small pieces of purple cabbage, all coated with a creamy white dressing giving a slightly glossy look. Two wooden salad spoons rest inside the bowl, partially submerged in the coleslaw. The background has a white marbled texture with a glimpse of a white cloth with blue stripes on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces tricolor cabbage (coleslaw mix)
8 ounces finely shredded cabbage
1/4 medium yellow onion (finely diced)
1/2 cup mayonnaise
1/4 cup white sugar
1/4 cup buttermilk
2 tablespoons lemon juice
2 tablespoons white vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Instructions

Step 1: In a large bowl, whisk together the mayonnaise, sugar, buttermilk, lemon juice, white vinegar, salt, and black pepper until smooth to make the dressing.
Step 2: Add the tricolor cabbage mix, finely shredded cabbage, and diced yellow onion to the bowl. Toss everything together until the cabbage and onions are evenly coated with the dressing.
Step 3: Cover the coleslaw and chill in the refrigerator for at least 10 minutes, or up to an hour, to allow the flavors to meld. Serve chilled for best taste.

Tips & Variations

For extra crunch, add chopped celery or shredded carrots to the mix.
Substitute Greek yogurt for some or all of the mayonnaise for a lighter dressing.
Adjust the sugar amount to taste depending on your preference for sweetness.
Mix in a teaspoon of celery seed for a more traditional southern flavor.

Storage

Store the coleslaw in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It’s best enjoyed fresh, as the cabbage can become watery over time. If needed, drain excess liquid before serving.

How to Serve

A clear glass bowl filled with coleslaw, showing shredded white cabbage as the main layer with thin strips of orange carrot and small pieces of purple cabbage mixed throughout, giving a mix of light colors with slight green hints from celery or similar vegetables. Two wooden salad spoons rest in the bowl, partly buried in the coleslaw, their smooth, warm brown texture contrasting with the cool colors of the salad. The background has a white marbled texture with a folded cloth featuring blue stripes slightly visible on one side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coleslaw ahead of time?

Yes, you can prepare the coleslaw up to a day in advance. Chilling it allows the flavors to develop, but be sure to stir well before serving to evenly distribute the dressing.

What if I don’t have buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/4 cup of milk. Let it sit for 5 minutes before using it in the dressing.