Sweet and tangy Southern Coleslaw is nicely balanced with just enough tang from the vinegar and a sprinkling of sweetness from the sugar. The dressing is so simple, so sweet and tangy, this is a classic coleslaw recipe perfect for any occasion.
Coleslaw for Pulled Pork
This is the coleslaw we use for the ever-popular BBQ Sundaes and Pulled Pork Sandwiches. When I make BBQ Pork Mac and Cheese, I make a batch of this coleslaw to serve with it every time. We love it that much!
I made this coleslaw recipe for the first time, at my husband’s request, along with the first batch of Memphis Style Ribs we ever cooked. We all loved it so much; I wound up making this slaw twice more with each subsequent batch of ribs.
Updated to add: I’ve been making this coleslaw at least once a month for the past six years. Every time someone tastes it (especially if said person is not already a fan of coleslaw) they ask for the recipe. This is the coleslaw that you’ll want to serve all summer long.
Southern Coleslaw Recipe
If you’ve never made coleslaw before, let me share a secret: it’s the easiest side dish in the world. (Check out the video to see just how easy it is to make it!)
I found this Southern Living recipe for Memphis Style Coleslaw over at Our Best Bites and gently adapted our version from that one. It takes about 3 minutes to stir it all together and then you’re done.
(Even if you shred your own cabbage instead of buying a bag of shredded cabbage, you’re only looking at maybe two minutes longer.)
It couldn’t be any quicker and easier to pull this tasty side dish together. Even grabbing a container of ready-made coleslaw from the grocery store takes longer than this coleslaw recipe.
Let me tell you, that homemade coleslaw is so much better than anything you can get from the deli section at your grocery store. Crunchy crisp shredded cabbage with creamy mayo and tangy mustard makes the ideal complement to so many savory main dishes.
When we all happily eat the same dish three times in a week, that’s good evidence that the recipe was loved. Last night, I piled the last of this slaw over pulled pork sandwiches and pretty much solidified the fact that this the best southern style coleslaw I’ve ever tasted.
If you had a bad experience with a soggy, sloppy coleslaw that’s left you avoiding this side dish for years, now is the chance to discover how delicious great coleslaw can be. And if you’re an avid coleslaw fan already, be prepared to add a new favorite slaw recipe to the top of your list.
What To Eat with Coleslaw
This slaw is guaranteed to forever change how you serve pulled pork. The BBQ Sundaes I linked to earlier are still one of my favorite meals of all time. I promise you this is the BEST coleslaw to serve with pulled pork.
If you know me at all you know I don’t kid around when it comes to pulled pork. From Sweet and Tangy Pulled Pork to Pulled Pork Tacos, I don’t mess around when it comes to this southern dish.
I serve this southern coleslaw with Pulled Pork Tater Tot Nachos, Beer and Garlic Grilled Chicken, Pulled Pork Tacos and Tostadas, and so much more. Classic Southern Style Coleslaw is truly the ultimate side dish.
Another fun way to eat coleslaw is to pile the slaw on top of BBQ Chicken Nachos for an unforgettable treat.
For more slaw ideas, check out this Sweet and Spicy Apple Coleslaw. That apple slaw gets rave reviews every single time I take it anywhere.
This Sriracha Coleslaw (for an unexpected spicy twist) and this Spicy Cabbage (for a lighter side dish perfect for tacos and snacking) are both winners.
I’m looking forward to trying Caribbean Coleslaw by A Spicy Perspective and Bacon Bleu Cheese Coleslaw by Taste and Tell later this summer as well.
You might also like this Sweet and Tangy Broccoli Slaw for a different take on a slaw recipe. We love traditional coleslaws with cabbage but sometimes it’s nice to mix it up!
Coleslaw Recipe
This slaw recipe, though? This tops the list as my all-time favorite. It’s a southern coleslaw without too many bells and whistles. What makes it so good is the exact right balance of creamy mayo, crunchy cabbage and vinegary tang.
Simply seasoned with celery seeds and onion powder (or grated onion, if you prefer) this classic coleslaw recipe is loved by everyone who tastes it. Even people who don’t usually like coleslaw enjoy this dish!
We love this coleslaw with pulled pork but it’s also delicious as a side dish with Perfect Pan-Fried Chicken Thighs, Oven Broiled Chicken with Barbecue Sauce, Filthy Burgers, and almost any meat entree I can think of.
How To Make Coleslaw
- In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds.
- Add the shredded cabbage and toss or stir until well coated.
- Refrigerate for an hour before serving and up to 2 days. (I like to use these tongs to toss again right before serving.)
The refrigeration step not only chills the coleslaw but gives all those lovely flavors a chance to mingle and marry together.
This coleslaw is the ideal side dish but I’ve been known to catch more than one picnic-goer eating it straight from the container with a fork!
And if you haven’t yet tried the above BBQ Sundaes piled high with pulled pork, baked beans, and tangy coleslaw, you’re missing out!
You might even want to double the recipe if you’re hoping to have any leftovers to bring home. Memphis-style coleslaw is just that good.
Looking for more southern-inspired recipes to complete your next barbecue? Everyone loves Corn Pudding Casserole and these Slow Cooker Baked Beans served alongside grilled or barbecued meat.
Southern Peach Cobbler topped with a scoop of Homemade Vanilla Ice Cream makes any meal complete.
Classic Memphis-Style Coleslaw
Ingredients
- 1 cup mayonnaise
- 2 tablespoons dijon mustard
- 2 tablespoons apple cider vinegar
- 3 tablespoons sugar
- 3/4 teaspoon kosher salt
- 1 teaspoon onion powder or 1 tablespoon finely grated onion
- 2 teaspoons celery seeds
- 1 16 ounce bag of coleslaw mix plain cabbage or tri-color deli style
Instructions
- In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds. Add the shredded cabbage and toss until well coated. Refrigerate for an hour before serving and up to 2 days. Toss again right before serving. Enjoy!
Notes
Nutrition
{originally published 5/30/14 – recipe notes updated 5/27/22}
Tim says
Love this recipe! I like onion a lot, so I shredded about 6-7 green onions, instead of onion powder/grated onion. I used half the amount of mayo recommended, and a little extra mustard and apple cider vinegar.
Gary says
Makes a great potato salad recipe as well. I do add some Frank’s hot sauce.
Holly W. says
I love, love, love this coleslaw! It’s the only one I’ll make 😊
Mary Younkin says
I’m so glad you like it, Holly!
Christine says
Memphis cole slaw recipe is the bomb! I subbed Coleman’s dried mustard 1T for the 2T Dijon and 2T sugar reduced by 1T to my taste and it is so tangy and flavorful! Love this recipe
Mary Younkin says
Christine – Thank you for sharing! Love knowing my readers make these recipes their own.
Chicago Knitter says
Delicious and very easy using pre-shredded coleslaw mix. Served it with Chicken Tinga Tostados.
Mary Younkin says
Chicago Knitter – That sound delicious!
Trish says
Great dressing and your Poppy Seed Dressing is wonderful on a coleslaw too!
Mary Younkin says
Trish – Yes it is! So glad you have discovered that.
Alesha says
My husband made this for the first time today early in the morning. He did add a dash of Cayenne. And boy was it good! I’d like to try it without the cayenne too. But I am someone who only like KFC coleslaw so me loving this one is a high compliment!
Mary Younkin says
Alesha – Thank you so much, I love hearing that you enjoyed this recipe.
Lisa A Lewis says
Very good authentic southern slaw. Super basic and easy, very versatile.
Mary Younkin says
Lisa – Music to my ears. That is exactly what I was going for. I am glad you liked it.
Linda says
Easy, quick and so delicious! 👌😋
Mary Younkin says
Linda – Fabulous! Thank you for stopping by.
Jerry L Turner says
Yes, great recipe!
My wife and loved it.
Mary Younkin says
Jerry – Thank you so much for stopping by to let me know.
Kim S. says
I love this recipe. The longer it sits, the better. What is the dish that the coleslaw is plated with? I would love that recipe, please…so I can have a giant bowl of it!
Mary Younkin says
Kim – That is one of our favorites a BBQ Sundae. Here is the recipe:
Marsha Scott says
I really wanted to like this recipe! I grew up with fabulous Southern Cooks in my family. But this didn’t come close to what my aunt use to make.
Waaaaaay too much celery seeds!!! Made it taste musty. Unfortunately I had already added the cabbage and didn’t have more to remake.
Next time I will use celery salt or 1/2 TBL celery seeds.
Mary Younkin says
Thank you for the feedback, Marsha.
rkbowen says
Way too many celery seeds? The recipe calls for two (2) teaspoons of celery seeds. And you said that next time you would “use celery salt or 1/2 TBL celery seeds.” One tablespoon is equal to three teaspoons; half of that would be one and a half teaspoons. I can only imagine that you used two tablespoons instead of teaspoons the first time.
Brenda says
Maybe your celery seed is bad
David Schanzlin says
I smoked pork butts for a local clubs appreciation day and used your slaw for the sammie topper and “WOW” your slaw took my pork over the top. Thank you for sharing!!!
Mary Younkin says
David – This slaw with smoked pork butts?!? That sounds amazing! It makes my Monday to know your crowd loved it.
Nejat says
Not a recipe from scratch , This uses ready shredded mix bag ? What’s in the mixed bag !
And it’s not as fresh as shredding yourself.
I also found the Dijon and cider vinegar overwhelming. I prefer a 2 tsp English mustard and wine vinegar for a less harsh vinegar taste and the English mustard in the correct amount brings a warmth without a burn . I don’t agree with recipes that don’t prepare everything from scratch. It’s just not fresh !
Mary Younkin says
You are more than welcome to shred your own cabbage, it works the same either way. I use both, depending on what I have on hand or what’s available at the grocery store. Personally, I enjoy the convenience of salad mixes when available. And since you asked, “what is in the mixed bag?” I’ll go ahead and answer you. It’s shredded cabbage. Same ingredient, just a little easier to work with for many people. And if I’m feeling fancy, I might grab the bag with shredded carrots in the mix too.
rkbowen says
Next time a simple “This recipe wasn’t for me.” would suffice. Or just move on. This is a pretty typical recipe for a Southern-type coleslaw. If you choose to always shred your own everything, wonderful! Telling people you “don’t agree with recipes that don’t prepare everything from scratch. It’s just not fresh!” goes well beyond reviewing the recipe.
Lisa says
I actually used my strawberry vinegar that I made and a bit more mustard but I definitely won’t make another!!!! Thank you!!!!
Mary Younkin says
I’m glad you like the coleslaw, Lisa!
Rosa Owens says
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I started my websites, pages, blogs and youtube channel about 3 years ago but they need a lot of work, keeps me happy, busy and helps get the word out about prevention and I am hoping, which is my mission as I am also a 10 year triple negative breast cancer survivor cancer free.
LOVE, LOVE LOVE YOUR STUFF, KEEP UP THE GOOD WORK YOU GIVE ME SOMETHING TO LOOK FORWARD TO EVERY DAY I OPEN MY EMAILS. THANK YOU. CHECK MINE OUT IF YOU GET A CHANCE.
Mary Younkin says
I’m glad you’re enjoying the recipes, Rosa.
Pat Nugent says
Love this!!! I took it a step further and substituted tarragon vinegar for the apple cider vinegar. Next time I believe you could actually add a second bag of coleslaw mix and not miss a beat,
Mary Younkin says
Pat – Thank you for sharing. I am so happy to hear you enjoyed it.
Jacqui Myers says
I have been looking for this taste for 30+ years. Sublime! I grew up in Mobile, AL. This is the coleslaw I had in fancy seafood restaurants, and my relatives! I’m so glad I took a chance and selected your link in my Google results. I normally only pick from sites like SeriousEats, Food52, BonAppetit, NYT, AllRecipes, SouthernLiving, etc., cuz many times Food Bloggers have pretty pictures that don’t translate into the deliciousness they depict. You are the first exception I’ve found in a few years. I’ve marked you as a favorite; I’ll be back.
Mary Younkin says
Awe! Thank you, Jacqui! I’m thrilled that you love the coleslaw so much.
Marymm says
I have looked near & far for a great coleslaw recipe. I usually go thru RUSS’ drive thru, because that was the best… until I came across this one! I fixed it for a get together… everyone demanded the recipe and my husband said…. No need to buy coleslaw any more! I thank you for sharing this… it was epic for our family.
Mary Younkin says
what an awesome review!!! Thanks for taking the time to tell me.
Terri Denise Cervantes says
I love anything with celery seed/salt. However, 2 tsp. of celery seed is (IMO) is way too much for 1c. mayo. I cut in half and thought it was much better. I like the addition of the dijon and vinegar .
Very Good!
Mary Younkin says
I’m glad you like the coleslaw, Terri. Isn’t it great that we can tweak the recipes for the results we like best? My family loves this exactly as written.