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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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 5/30/14 – recipe notes updated 5/27/22}
I dont eat coleslaw but I will now!! This was amazing!
I am thrilled that you like it so much, Stephanie!
I added a small onion (minced) instead of seasoning and it was great! Tbanks for sharing
I bet that was delicious too, Liah.
Best coleslaw recipe I have made. Received numerous comments and requests for the recipe.
I’m glad it’s a hit, Connie!
Is Miracle Whip the same as Mayo for this recipe?
It will taste different with Miracle Whip, Debbie. I prefer mayo, but you can make it with whichever one you like best.
I have tried so many coleslaw recipes, i was ready to give up eating this dish forever. The “KFC” recipe, the “Canadian” recipe, the “never fail” USA recipe, BLECH TO ALL! I found this Southern Style recipe not one hour ago, and I liked the way the ingredients were set out. I tried it. I used fresh grated celery instead of the seed though, (1 tspn seed = 3 tbspns grated or minced celery) and my God! I have already copied this recipe to my own collection, with full credit to this author, and my thanks.
Coleslaw is back on the menu! (Especially Canada Day! Just wait until they taste this!)
As a Canadian who loves to cook, I’m very happy to have found a recipe that meets my strict demands. Thank you again!
Oh and Mary, I’ve just created an account with your page. I plan to be spending a lot of time here in the near future!
I’m thrilled that you’re enjoying the recipes, Barb.
Awe! This is awesome, Barb. I’m so glad you love the coleslaw.
Sorry but did not like this coleslaw. Too much mayo and just did not like the mustard in it at all.
I guess it’s not for everyone, Janie. There are several other coleslaws here that you might want to try.
Everyone loves it. So looks like you’re the odd one out
No recipe is going to please everyone, luckily most can be tweaked to work for just about everyone. Enjoy the slaw, John!
This recipe was delicious! I’m on Weight Watchers, so I tweaked the recipe just a little bit. I only used 1 tablespoon of sugar, and used 1/2 cup Mayo with 1/2 cup Fat Free Greek Yogurt. Also added sriracha because I like it spicy. Fantastic! My boyfriend raved about it when I added it to our Pulled Pork sandwiches. It’s a keeper! Both the recipe and the boyfriend lol
I’m so glad that you like it, Lori!
I normally add a little or subtract a little of one of more ingredients. Ya know, just to make it your own. As I went down the list of ingredients I was actually thrilled that all of the boxes were checked. This recipe needs NO deviation. It’s amazing! I will definitely be making this one from now on. Wow! So good!
I’m so glad you like it, Dean!
Made this today for SB Sunday. I’m really picky with slaw– it seems it’s either far too sweet, or too harsh and vinegary. This recipe hits the perfect notes for me– slightly sweet with a tang that’s not obnoxious. Really good!! Thanks for sharing.
I’m so glad that you like the slaw!
Not just you Mary, but almost every recipe for slaw uses packaged, pre-cut cabbage. Can nobody buy beautiful fresh cabbages and use an actual knife?
Your comment made me grin, Patty. I use both coleslaw mix and cabbage that I slice. It typically just depends on what I have on hand. It works beautifully both ways.
Incredible! From Sweden!
I’m so happy to hear that you are enjoying the coleslaw, Peter.
I’m not a huge fan of coleslaw but was asked to bring some to a BBQ. I came across this recipe and so glad I did. It is so good! Perfectly balanced between sweet and tangy.
I’m thrilled that you like the slaw, Linda!
Waaaay too much celery seed. Like WOW. 1/2 or 1/4 what the recipe calls for. It tastes like STRAIGHT CELERY SEED. nothing else.
I added white vinegar in addition bc it wasn’t tangy enough & only used 3/4 cup of mayo. But still too much mayo it neutralizes the tang. 😑 I gave this a good try though & some ppl seem to love it. Not my fave though.
Luckily, you can always tweak recipes to taste, Elizabeth. Personally, I love it exactly as written.
This coleslaw is delicious and so easy to make. Thank you!!
I’m so glad that you like it, Gail!
I literally just made this as I wanted to use up a bag of shredded cabbage/carrots etc that I have on hand just in case. I end up forgetting about them usually, so this was a good way to use them up. I really like the recipe but as you say any recipe can be tweaked, which I did. It was a little too sweet for me, so I added more ACV. Next time I’ll just do 1-2 tblsp of sugar and a little more ACV. Thanks for the recipe….love it!
I’m glad you like it, Helen!
I am interested in printing your Memphis Cole Slaw Recipe to make along with my Pulled Pork Sandwiches tonight. When I click on “Jump to the Recipe” and hit Print, it takes me back to the top of the article. I just want to print the recipe, not all 27 pages. Will just have to write it down and go from there.
Hi Patrick, I just double-checked the recipe. When you click the “print” button inside the recipe card, it should be opening a new window with a print option for just the recipe card itself.
Made this last night, the family loved it. My “tweek” to the recipe, after reading other reviews, was using half the mayo and 2/3 of the apple cider vinegar (I did not have a full 16 oz. of shredded cabbage). I thought it turned out great. I was curious, after reading one review commenting on the celery seeds, is she must have used tablespoons instead of teaspoons. I used the full amount of celery seed as if I was making the full recipe (I happen to love celery seeds) and I thought it could use a little more…..definitely a recipe to save and use again.
I’m thrilled that you enjoyed it, Tina!
One of my favorite go-to recipes for sides. Definitely make it a few hours ahead of time to infuse the cabbage with the mix.
I’m glad you’re enjoying the coleslaw, Chris!
This is crazy tasty coleslaw! I used half the sugar and it was perfect for our taste. This is my new favourite recipe because it’s creamy and tangy and delicious!
I’m thrilled that you like it so much, Christine!
Fantastic and super easy. I polished off the little bit of leftovers today and immediately wanted to make a second batch.
I’m so glad you like coleslaw, Tom!