Coleslaw – it’s a love/hate thang
I think coleslaw is one of those foods that you either love or hate, in my humble opinion. Most folks who love it expect to eat it at every BBQ or picnic and on top of pulled pork sandwiches (that would be me.) Then there are the slaw-haters. Mainly, it’s because they don’t like cabbage, at all (that would be my husband.) Yes, we are a house divided. He is from the North. I am from the South. The battle lines have been drawn.
Speaking of North and South, do y’all remember that mini-series from the 80’s? My Mom and I couldn’t get enough. I couldn’t wait to get home from school for those 2 weeks it was on network television. I would look forward to sitting on the couch with my Mom, eating popcorn, drooling over Orry Main.
Anyhoo, back to the coleslaw. You can chop the cabbage up real fine if you prefer (like KFC) or just leave it like it is straight outta the bag. It’s just a matter of texture. Me? I’ll take it anyway I can get it.
Ingredients:
2 bags (14 oz.) coleslaw mix
1/3 cup sugar
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1 tsp. Dijon mustard
1 ½ tbsp. apple cider vinegar
1 ½ tbsp. lemon juice
½ tsp. onion powder (or 2 tbsp. freshly grated onion)
½ tsp. salt
1 tsp. freshly ground black pepper
Directions:
In a large bowl, dump in both bags of cole slaw mix.
In a smaller bowl, combine the rest of the ingredients. Whisk vigorously until thoroughly combined.
Pour mixture over coleslaw mix.
Stir coleslaw to combine.
Put cover on bowl and put in the refrigerator to set for at least an hour. This is going to allow the coleslaw mixture to soften just slightly and allow the flavors to blend (if you have the time.) So good with some Crock Pot Pulled Pork!
Cook’s Note: This is a recipe for a small crowd. If you don’t need as much, just cut the recipe in half. Also, this coleslaw goes great on top of pork BBQ sandwiches. If you don’t have apple cider vinegar on hand, regular white vinegar works fine too. Got some heads of cabbage to use? No problem. Just dice up a head or two of cabbage (about 8 cups) and shred about 2-3 carrots to substitute. Enjoy!
Southern Coleslaw
Print Pin RatePrep Time: 10 minutes
Total Time: 10 minutes
Servings: 8
Calories: 163kcal
Ingredients
- 2 14 oz bags coleslaw mix
- 1/3 cup white sugar
- ¼ cup milk
- ½ cup mayonnaise
- ¼ cup buttermilk
- 1 tsp Dijon mustard or yellow
- 1 ½ tbsp apple cider vinegar
- 1 ½ tbsp lemon juice
- ½ tsp onion powder or 2 tbsp. freshly grated onion
- ½ tsp salt
- 1 tsp freshly ground black pepper
Instructions
- In a large bowl, dump in both bags of coleslaw mix.
- In a smaller bowl, combine the rest of the ingredients.
- Whisk vigorously until thoroughly combined.
- Pour mixture over coleslaw mix.
- Stir coleslaw to combine.
- If possible, allow mixture to sit for about an hour before serving.
- Stir again before serving.
Notes
This is a recipe for a small crowd. If you don’t need as much, just cut the recipe in half. Also, this coleslaw goes great on top of pork BBQ sandwiches. If you don’t have apple cider vinegar on hand, regular white vinegar works fine too.
Got some heads of cabbage to use? No problem. Just dice up a head or two of cabbage (about 8 cups) and shred about 2-3 carrots to substitute.
Got some heads of cabbage to use? No problem. Just dice up a head or two of cabbage (about 8 cups) and shred about 2-3 carrots to substitute.
Nutrition
Calories: 163kcal | Carbohydrates: 15g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 270mg | Potassium: 188mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2.6% | Vitamin C: 44.9% | Calcium: 5.7% | Iron: 2.8%
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
Anonymous says
March 2, 2012 at 11:51 pmNorth and South here too…he is from Ohio (just like my Dad), I am from FL (just like my Mom…and she did try to warn me…lol). Anyway, I LOVE coleslaw…he loves cabbage ANY OTHER way but in coleslaw…can't wait to try your recipe!
Ann says
March 2, 2012 at 11:51 pmSo, so good!! Love this one!! Tastes JUST like KFC!
Betsy says
April 18, 2012 at 3:37 pmLove your recipes. When making coleslaw from a bag mix. Run the slaw through the chop part of your food processor to get a fresh cut taste to your slaw. Then if you sprinkle a tsp of sugar over the cut cabbage, before adding the sauce, it will help cut the bitter taste.
Michele R. says
May 26, 2012 at 9:59 pmyou are hilarious! I had the same Orry Main problem!!
Anonymous says
July 5, 2012 at 3:21 pmI thought I was the only one who remembered Patrick Swayse from that mini-series. It was my first introduction to him (and also Kirstie Alley) and I always thought of him in this role whenever I saw him on TV. So nice to run across so many others who enjoyed it as much as I did!
And just for that I think I'll use your recipe for coleslaw for lunch today!
Cathy says
October 25, 2012 at 7:17 pmColeslaw is also great on hot dogs ~ my mom's from WV and taught me that ;)!
Thanks for sharing! Love your blog!
Moy says
March 13, 2013 at 4:01 pmI made this today as I was looking for something to go with a pork loin I had as leftovers. The great thing about it was I had everything, except the cole slaw mix. I only needed to use 1 bag of slaw as its just me to feed. I used the whole amount of "dressing" and added about a teaspoon of celery seed. Its marinating in the fridge but cant wait to eat it on my Sweet Baby Ray BBQ pork sandwich…
Dora says
May 18, 2013 at 9:07 pmOk, you won me over for 3 reasons ..#1-Cole Slaw..I love a great cole slaw.You cannot without a doubt get a good one out of any deli case at a grocery store. I make mine and slather it on my grilled hot dogs..#2- North and South, I feel in love with both Patrick Swayze and James Read, Orrie and George!! I bought it on Dvd at Walmart. #3-JFG mayonnaise…JFG was a staple at my grandpa's in Tennessee. I live in Ohio and too this day when I go down there I stock up on JFG for my dad and thinking of my amazing grandpa..Thanks for that..
Anonymous says
June 22, 2013 at 6:08 pmI would add some celery seed too! Maybe a couple of teaspoons?
Anonymous says
September 1, 2013 at 4:39 pmLove reading your recipes and all the comments that follow. I, too, am a slaw lover. Like mine sweeter rather than vinegary. Our home is also divided, North and South. He's from Pennsylvania and I'm from South Carolina. However, he will eat grits, greens, cornbread, okra, and many other "southern" foods. Still cannot get him interested in cole slaw. What's a girl to do?!?
peggy elms says
May 1, 2014 at 9:01 pmOmygosh delish! This recipe is a keeper. I have tried alot of coleslaw dressing through the years but I am definitely in love. Keeper for the rest of my life.
Thank you so much for this greaaaaaaaaaaat tasting slaw.
Kindly, Peggy
Donna Howell says
July 4, 2015 at 5:18 pmI made this today for our 4th of July lunch. It was the BEST cole slaw I've ever eaten. My husband is not a fan and he ate three helpings!!! We don't have milk or buttermilk so I just used Almond milk and it came out perfect! This will be in our regular rotation now. Thanks for another excellent recipe.
Sherrie Davis says
April 19, 2016 at 4:09 amThis is the way I make mine, except I add a little of my homemade sweet pickles. Just ran across your blog can't wait to look at all your recipes. There is nothing better than southern cooks. Glad I found you.
Brandie (The Country Cook) says
April 22, 2016 at 12:10 amWell Sherrie, I am so glad you found me! Hope you find many new recipes to try and make sure you come back often. I am always cooking up something good in my kitchen.
Sarah says
April 30, 2016 at 11:47 amMade this last night, it was so good, best cole slaw I ever had, thank you for sharing such a great tasting recipe!
Brandie (The Country Cook) says
April 30, 2016 at 2:24 pmSo glad it was a winner for you! So glad you came back to let me know how it turned out for you. Hope you find a few more recipes to try. Have a great weekend!
Linda Crowder says
February 9, 2017 at 7:56 pmI had to laugh! I have been called a lot of things and today I have been accused of being SPAM. I have eaten a lot of Spam, but never have I created it! I tried typing my email address in to get your updates and it said ( as close as I recall)”the person who owns this email address will have to fill out to form of her own free will, that spam is not accepted”. I tried it again and got the same response. I really would like your updates, can you put me in your system!?
Brandie @ The Country Cook says
February 10, 2017 at 8:23 amHey Linda! I looked into it. I tried to add you back in but the system says you have unsubscribed yourself in the past so it won’t let me re-subscribe you because it thinks that I am trying to add you back in when you don’t want to be added. 🙁 I’m sorry but it’s a law that is in place to keep businesses from sending you email that you have explicitly said you don’t want when you unsubscribed. So I won’t be able to add you back in unless you have a different email address. Sorry!
MamaSchick says
May 30, 2018 at 7:59 pmCan you make this the day prior – or is the day of my best bet?
Thanks! I can’t wait to try this
Alissa says
December 3, 2018 at 4:16 pmHi! Quick question for you 🙂 When you say “2 bags (14 oz) of coleslaw mix, are you saying that you need a TOTAL of 14 oz of mix, or that you need two 14-oz bags of coleslaw mix (for total of 24 oz)? Thanks in advance! 🙂
Brandie @ The Country Cook says
December 4, 2018 at 9:05 amYou need TWO 14 oz. bags for a total of 28 oz. 🙂
DonnaT says
March 18, 2019 at 9:37 amI made this on Saturday for a church potluck yesterday and it was THE ONE i’ve been looking for. I think what really nailed it was your suggestion to let it sit for a while. Seems that softens it a bit and all the flavors come together. I’ve never gotten a compliment on coleslaw from my husband, so it was a big deal that he complimented this one. 🙂 BTW I did try cutting back on the sugar…don’t do that. This recipe doesn’t need any fixin’. Thanks for sharing it.