southern creamy coleslaw recipe

The Best southern creamy coleslaw recipe

I’m so excited to share with you my Southern Creamy Coleslaw recipe. This classic side dish is a staple in the Southern United States, and for good reason – it’s deliciously creamy, crunchy, and utterly addictive. I’ve been making this recipe for years, and it’s always a hit at family gatherings and picnics.

The best part? It’s incredibly easy to make and requires just a few simple ingredients. I love that it’s a great way to use up cabbage and carrots from the garden or farmer’s market.

The key to this recipe is using the right type of cabbage – I like to use a mix of green and red cabbage for a beautiful color contrast. Once you’ve shredded the cabbage, you can either use a food processor or do it by hand with a box grater – either way works fine. Next, you’ll mix together the creamy dressing ingredients – mayonnaise, sour cream, vinegar, sugar, salt, and pepper – until they’re smooth and well combined.

Then, it’s just a matter of combining the shredded cabbage with the dressing mixture and stirring until everything is well coated. This coleslaw is perfect for any occasion – whether you’re serving it as a side dish at a barbecue or using it as a topping for hot dogs or burgers. Plus, it’s made with wholesome ingredients that are good for you too!

My family loves this recipe so much that we make it at least once a week during the summer months when fresh vegetables are plentiful.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Southern Creamy Coleslaw Works

This southern creamy coleslaw is always a good idea for any occasion because it is simple, tasty, and pairs with so many dishes. I make it for family gatherings, summer cookouts, and even holiday dinners, and it never fails to get compliments.

The best part is that it tastes even better after a few hours in the fridge, so you can make it ahead and relax. For storage, keep it in a sealed container in the fridge for up to three days.

If you have leftovers, you can use them as a topping for tacos or sandwiches the next day. To serve, just give it a good stir and add a little extra dressing if needed.

It is a versatile side that everyone will love, and I hope it becomes a favorite in your home too.

❓ Frequently Asked Questions About Southern Creamy Coleslaw

Q: What type of cabbage should I use for this recipe?

A: For this Southern Creamy Coleslaw recipe, I recommend using a mix of green and red cabbage for the best flavor and texture. You can also use all-green cabbage if that’s what you have on hand.

Q: Can I make this coleslaw ahead of time?

A: Yes, you can definitely make this coleslaw ahead of time – in fact, it’s even better after sitting in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Q: How long does this coleslaw keep in the fridge?

A: This coleslaw will keep in the fridge for up to 5 days – just be sure to store it in an airtight container to keep it fresh.

Q: Can I use Greek yogurt instead of mayonnaise?

A: Yes, you can use Greek yogurt as a substitute for mayonnaise if you prefer a lighter dressing – just keep in mind that it will give your coleslaw a slightly different flavor profile.

Q: Is this coleslaw gluten-free?

A: Yes, this Southern Creamy Coleslaw recipe is naturally gluten-free as long as you’re using gluten-free mayonnaise or Greek yogurt – just be sure to check the ingredient labels on your other condiments to ensure they’re also gluten-free.