Southern Style Coleslaw will be a family favorite among your friends and guest at family BBQs as well as Summer Potlucks. You are combining crunchy red and green cabbage, sweet pickle relish, celery seeds, grated carrots, and crisp celery with pure spices and a mayo base for the perfect Southern-style side dish to complement your favorite summer dishes.
Our beloved modern coleslaws have been traced back to the ancient Romans, who served a dish of cabbage, vinegar, eggs, and various spices. The Dutch immigrants in New York state grew cabbage around the Hudson River that they were known for using in a shredded cabbage salad named Koosla.
The vinegar-based varieties of coleslaw seem to have a long history in the USA. A recipe in The Sensible Cook: Dutch Foodways in the Old and New World, made by the author’s Dutch landlady in 1770, mixes thin strips of cabbage with melted butter, vinegar, and oil.
Below you will find my simple recipe for a delicious tangy yet sweet tasting Southern Style Coleslaw. The ingredients are easy to find and extremely budget-friendly for those trying to keep a budget in mind when preparing food for a crowd.
Ingredients needed to make Southern Coleslaw
1/2 of a cup of mayo
1/4 of a cup of sweet pickle juice
Two tablespoons of sweet pickle relish
1/2 teaspoon celery seeds
Two teaspoons of sugar, optional
One teaspoon kosher salt
freshly ground pepper, to own taste
Three cups of green cabbage very thinly sliced
One cup of red cabbage very thinly sliced
Two medium carrots peeled; grated
One stalk of celery minced
Southern Style Coleslaw
- ½ cup Real Mayo
- ¼ cup Sweet pickle juice
- 2 tablespoons Sweet pickle relish
- 2 teaspoons Sugar optional
- ½ teaspoon Celery seed
- 1 teaspoon Kosher alt
- 3 cups Green cabbage very thinly sliced
- 1 cup Red cabbage thinly sliced
- 2 medium Carrots peeled and grated
- 1 stalk Celery minced
- Whisk mayonnaise, sweet pickle juice, pickle relish, celery seeds, sugar, kosher salt, fresh ground pepper and pepper in a large bowl to combine.
- Thinly slice the red and green cabbage, to the desired size.
- Grate the carrots and then dice the celery.
- Add green and red cabbage, carrots, and celery to the dressing and toss to coat evenly.
- Cover and chill until ready to serve
- Coleslaw can be made 8 hours ahead.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2019-2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.
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