Kitchen notes · a little help before you start
Southern Coleslaw
Southern Coleslaw is made with tricolor cabbage, cabbage, and yellow onion.
- Prep
- 10 min
- Total
- 20 min
- Original yield
- Serves 10
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- Southern American · American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Prepare the dressing
Mix and add the dressing at the steps specified.
2. Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
Get to know the ingredients
tricolor cabbage (coleslaw mix)
In the method: Add the cabbage mix and onion to the bowl and toss to evenly coat in the dressing.
finely shredded cabbage
In the method: Add the cabbage mix and onion to the bowl and toss to evenly coat in the dressing.
medium yellow onion (finely diced)
In the method: Add the cabbage mix and onion to the bowl and toss to evenly coat in the dressing.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 10. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 16 ounces tricolor cabbage (coleslaw mix)Ingredient note
Source: 8 ounces finely shredded cabbageIngredient note
Source: 1/4 medium yellow onion (finely diced)Ingredient note
Source: 1/2 cup mayonnaiseIngredient note
Source: 1/4 cup white sugarIngredient note
Source: 1/4 cup buttermilkIngredient note
Source: 2 tablespoons lemon juiceIngredient note
Source: 2 tablespoons white vinegarIngredient note
Source: 1/2 teaspoon saltIngredient note
Source: 1/4 teaspoon ground black pepper
How to make it
0 of 3 steps completeMake room for Southern Coleslaw
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve chilled.
A few questions you might have
What should I prepare first?
Start with this step: To make the dressing. whisk together the mayonnaise, sugar, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl.
Which preparation step should I plan for?
Mix and add the dressing at the steps specified.
What happens at the end?
Serve chilled.
How do I plan the ingredient amounts?
This version serves 10. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Substitutions: Cabbage – 1 medium head of green or red cabbage, shredded, will work in place of the pre-shredded cabbage. White vinegar – Apple cider vinegar will work as a substitute. How to Store: Store in an airtight container in the refrigerator for up to 3 days, however, I recommend one day max for the fresh coleslaw that isn’t soggy. If you’d like to make it ahead of time, I suggest keeping the dressing separate until closer to serving time. How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
