You can whip-up a batch of this Southern Style Cole Slaw in no time flat and the uses for it are endless. Enjoy it on hot dogs, with beef or pork barbecue, fried chicken or as the side kick for pinto beans and cornbread.
Southern Style Cole Slaw
Cole slaw is one of those simple side dishes that goes with so many entrees. In North Carolina, we love our Carolina red slaw which features a tangy tomato vinegar based dressing. It’s most often served with Lexington style pulled pork barbecue famous for it’s vinegar mopping sauce. Mayonnaise dressed cole slaw is classic, and the dressing for this is made from scratch.
To make this slaw, the cabbage and carrots are chopped rather than shredded, think Chick-fil-A style cole slaw. It’s a style that’s commonly found in the South, and can be done quite easily using a food processor. If you’re fortunate enough to have it already chopped and available in the produce department of your local grocery store, even better, you’ll have a little less prep time.
Cole Slaw Making Tips
- Due to the fact that the dressing is homemade, you can adjust the salt and seasonings to your taste, should you desire to do so.
- In place of lemon pepper, you can use fresh lemon juice and black pepper to taste.
- You can also use a sugar free alternative to sweeten the dressing. Granulated sugar substitutes such as Swerve (affiliate) or Splenda work well and keep this in the lower carb category, too.
- I highly recommend using buttermilk but, if you don’t have any, whole milk will work in a pinch.
- This cole slaw needs to chill for at least 6 hours prior to serving to give the flavors time to marry.
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Helpful Kitchen Items:
Southern Style Cole Slaw
- 1 medium head green cabbage (about 2-3 lbs) cored and chopped
- 1 medium carrot chopped
- 3 medium green onions chopped
- 1 cup real mayonnaise
- 1/3 cup granulated sugar (Or, equivalent of sugar free sweetener)
- 1/3 cup buttermilk
- 3 Tbsp apple cider vinegar
- 1 tsp salt
- 1 1/2 tsp celery seeds
- 1/2 tsp lemon pepper (may use black pepper and fresh lemon juice)
- 1/2 tsp onion powder
- 1/2 tsp granulated garlic or garlic powder
- 1/4 tsp ground mustard
- In a large mixing bowl, toss together cabbage, carrot and green onion.
- In a separate bowl, whisk together mayonnaise, sugar, buttermilk, vinegar, salt, celery seeds, lemon pepper, onion powder, garlic and mustard.
- Pour dressing over cabbage, mix until fully blended.
- Chill in an airtight container for at least 6 hours prior to serving garnished with green onion and additional celery seeds, if desired.