Go Back
–+ servings
The best Southern Coleslaw recipe that is made with vegan mayo, Paleo mustard, and a little bit of sugar.
4 from 2 votes
Print

Southern Coleslaw Recipe

Learn how to make an easy homemade Southern Coleslaw Recipe for the perfect low-carb Summer side dish! This coleslaw is simple to prep ahead of time to bring along to picnics, barbecues, or potlucks!

Course Dinner, lunch, Side Dish
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 10 servings
Calories 152 kcal
London Brazil

Ingredients

  • 1 head of cabbage red or green, about 8 cups
  • 2 large carrots peeled
  • ¾ cup mayonnaise Paleo or vegan if needed
  • 1 ½ Tbsp. Dijon mustard
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. sugar optional
  • ¼ cup sweet onion finely diced
  • ¾ tsp. salt to taste
  • ¼ tsp. black pepper to taste
  • 2 Tbsp. fresh parsley finely chopped

Instructions

  1. Cut and shred cabbage into ⅛-inch thick slices that are about 2 inches long.

  2. Shred carrots by using a large food processor with the grating attachment or a cheese grater.
  3. In a medium-sized bowl whisk together the mayonnaise, mustard, vinegar, sugar, salt, and pepper.
  4. Add shredded cabbage, carrots, onion, and parsley to a large bowl.
  5. Pour dressing over the ingredients. Toss to coat.
  6. Refrigerate for at least an hour or up to overnight before serving. Serve chilled with additional fresh parsley and enjoy!

Recipe Notes

Prep-Ahead and Storage

  • To Prep-Ahead: You can make this creamy coleslaw completely ahead of time. For the best texture, prepare the coleslaw no less than two hours and no more than eight hours before serving. If you want to meal prep it further in advance you can always make the dressing, shred the vegetables, and store them separately.
  • To Store: Homemade coleslaw will last for up to three to four days when stored in the refrigerator in an airtight container. After about one to two days the cabbage will get softer and the dressing will get runnier. While the texture won't be as great, the flavor will still be there.
  • To Freeze: This is not recommended as the dressing will separate and the texture will change.

Expert Tips and Tricks

  • Don't skip the parsley. The fresh herb adds a wonderful color and flavor.
  • Serve during the sweet spot. The coleslaw needs to sit for at least two hours in the fridge before serving to chill and allow the flavors to meld. After 8 hours the texture will begin to soften.
  • Play it safe. Make sure you do not let it sit out at room temperature for more than 2 hours or at temperatures above 80 degrees for more than 1 hour.
  • Use as a topping. Sure this coleslaw is great as a side, but it's also great added to other recipes. Try garnishing burgers, BBQ sandwiches, or fish tacos.

Nutrition Facts
Southern Coleslaw Recipe
Amount Per Serving
Calories 152 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 305mg13%
Potassium 234mg7%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 5g6%
Protein 2g4%
Vitamin A 3093IU62%
Vitamin C 46mg56%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.