This classic American Coleslaw Recipe is creamy, crunchy, and absolutely delicious. With just a few simple ingredients and 5 minutes, you’ll have a flavorful and creamy coleslaw that’s perfect as a side for a backyard barbecue, picnic, or family dinner.
Listen, I’m a straight shooter. So when I say that I’ve NEVER enjoyed classic coleslaw, I mean it. I’ve always found it to be bland, and dare I say entirely boring. So when my husband asked me to make homemade coleslaw to put on a pulled pork sandwich, I set out on a journey to create an easy yet flavorful slaw that would impress!
The first time I tested this recipe, it turned out okay, but not great. Though my second attempt…well, I knew I hit it out of the park when my southern father-in-law said he loved it. It's been my go-to recipe ever since!
If you are looking for more BBQ sides, check out my Traeger Baked Beans, Smoked Scalloped Potatoes, or Sweet Potato Truffle Fries.
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Why You'll Love This Recipe
- Versatile: One of the best things about this American classic is its versatility. Pile it on pulled pork sandwiches or fish tacos for a burst of freshness. Or, keep it simple and serve it as a refreshing side dish at your next backyard BBQ.
- Fresh And Flavorful: This coleslaw strikes the perfect balance of creamy and light, with a hint of sweetness and a touch of spice. Bursting with flavor, it has just the right amount of kick!
- Make Ahead Friendly: One of the best parts is that you can make this in advance and it tastes even better the longer it sits!
Ingredients
- Coleslaw Mix: While you can certainly buy and shred your cabbage, I personally like to save time here by using a coleslaw mix which is just pre-shredded cabbage and shredded carrots that I get at the grocery store. This saves me time and money! If you use the pre-shredded coleslaw mix remember to wash and dry the veggie mix before adding the dressing.
- Chipotle Lime Dairy-Free Mayonnaise: Primal Kitchen, make the BEST Chipotle Lime Dairy-Free Mayo. Of course, you can use regular mayonnaise, but let me tell ya’, the chipotle lime mayo is what makes this coleslaw oh-so-creamy and special! Also, Primal Kitchen uses avocado oil instead of soybean oil or canola oil.
- Honey: The honey adds a nice natural sweetness to this slaw and helps balance out the spice and acidity of the lime and vinegar.
- Lime Juice: The lime juice helps break down the cabbage and adds a nice tangy flavor. You will want to use freshly squeezed lime juice rather than one that comes in a bottle. If you don't have a lime handy you can substitute it with lemon juice.
- White Vinegar: The acid in the vinegar, along with the lime juice, will help soften the cabbage so it’s not so “raw”. You can also use white wine vinegar.
- Sea Salt And Black Pepper: You don't need much, but the sea salt and pepper help bring all the flavors together. If you don't have pink sea salt you can use kosher salt.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Mayonnaise: If you don’t have chipotle lime mayo, you can use regular mayonnaise and add 1 teaspoon of chipotle powder, garlic powder, and a squeeze of lime juice to give it that zing! You can also make vegan coleslaw by swapping out this mayo for vegan mayonnaise or dairy-free yogurt.
- Vinegar: If you don’t have white vinegar, you can certainly use apple cider vinegar or white wine vinegar.
- Honey: You can certainly remove the honey from this recipe, and substitute it with any sweetener you like. Coconut sugar, pure maple syrup, or agave nectar would work. You can also use regular sugar if that’s what you have on hand.
- Extra Kick: If you want to venture out from a traditional coleslaw recipe, try adding spring onions, red onion, or Dijon mustard.
- Herb It Up: For a fun twist on this add your favorite fresh herbs like fresh parsley or celery seeds.
How To Make Southern-Style Coleslaw
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Wash and dry coleslaw mix. You will want to make sure the raw cabbage is thoroughly dry so the dressing will stick to it.
Step 2. In a large bowl, combine the mayonnaise, honey, lime juice, vinegar, sea salt, and black pepper. Make sure the dressing is smooth and does not contain any lumps.
Step 3. Add the coleslaw mix to the creamy dressing and toss well to combine. Cover and place in the fridge for 2-4 hours before serving.
Expert Tips And Notes
- Shred The Veggies Finely: If you are not using a bagged mix and you are chopping your own cabbage and carrots, be sure you use a sharp knife and chop the veggies super fine. If you have a food processor, you could also shred the veggies using the shredding blade. You want your veggies to be really fine so that the dressing can coat everything.
- Avoid Soggy Slaw: Be sure to dry your cabbage mixture thoroughly. If it’s damp, the dressing won’t cling, and you’ll end up with a runny, less flavorful coleslaw.
- Make It Ahead: For maximum flavor, let the shredded veggies soak up that tangy dressing for at least an hour before serving.
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Serving Suggestions For American Coleslaw
- BBQ Side: Enjoy alongside your favorite BBQ main dishes like brisket, pulled pork, smoked hot dogs, or ribs.
- Topping: Use as a topping for smoked burgers, fried chicken sandwiches, fish tacos, or pulled pork sandwiches.
- Potluck: Bring it to your next potluck and serve with Traeger scalloped potatoes, Traeger baked beans, or smoked asparagus.
Storage And Reheating
- Storage: Store any leftovers in an airtight container in the fridge for up to 5 days. Just be sure to give it a good stir before serving.
- Reheating: There is no need to reheat, but if you want to take the chill off of it, pull it out of the fridge and allow to to come to room temperature before serving.
Recipe FAQ's
Drain any excess liquid from the veggies and pat them dry with a towel before adding the dressing.
Yes, you can. In fact, making it a day in advance allows the flavors to meld together and taste even better.
Absolutely! Substitute mayo with Greek yogurt for a lighter option, or use a vinaigrette dressing for a tangy, mayo-free coleslaw.
Coleslaw will typically last 3-4 days in the refrigerator.
Other Related Side Dish Recipes
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Creamy American Coleslaw Recipe
Ingredients
- 10 oz Coleslaw Mix prepackaged
- ¾ cup Chipotle Lime Mayonnaise
- 2 tablespoon Honey
- 1 tablespoon Lime Juice fresh
- 1 tablespoon White Vinegar
- ¼ teaspoon Sea Salt
- ½ teaspoon Pepper
Instructions
- Wash and dry coleslaw mix. You will want to make sure the raw cabbage is thoroughly dry so the dressing will stick to it.
- In a large bowl, combine the mayonnaise, honey, lime juice, vinegar, sea salt, and black pepper. Make sure the dressing is smooth and does not contain any lumps.
- Add the coleslaw mix to the creamy dressing and toss well to combine. Cover and place in the fridge for 2-4 hours before serving.
Notes
- Shred The Veggies Finely: If you are not using a bagged mix and you are chopping your own cabbage and carrots, be sure you use a sharp knife and chop the veggies super fine. If you have a food processor, you could also shred the veggies using the shredding blade. You want your veggies to be really fine so that the dressing can coat everything.
- Avoid Soggy Slaw: Be sure to dry your cabbage mixture thoroughly. If it’s damp, the dressing won’t cling, and you’ll end up with a runny, less flavorful coleslaw.
- Make It Ahead: For maximum flavor, let the shredded veggies soak up that tangy dressing for at least an hour before serving.
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