Southern coleslaw is an easy cold side dish recipe that's prepared in minutes and made with simple ingredients. It travels well and makes the perfect addition to your next barbecue or summer party!
In a large bowl, add mayonnaise, vinegar, dijon mustard, granulated sugar, celery seed, salt, and pepper. Whisk until smooth.
To the dressing bowl, add shredded coleslaw mix and red onions. Toss until coated.
Refrigerate for at least 20 minutes (up to 2 hours) to allow flavors to meld and cabbage to soften slightly. Toss once more before serving if needed.
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Notes
16 ounces coleslaw mix can be substituted with 6 cups green cabbage, 2 cups red cabbage, and 3 shredded carrots.
Coleslaw is best served within two hours of preparing for best flavor and texture. To make ahead, store dressing and shredded vegetables separately, then toss together about 20 minutes before serving.
Leftover coleslaw will keep for 3-4 days in a tightly sealed container in the refrigerator. Vegetables will continue to release water as they sit and dressing will get a little watery over time.