Southern Creamy Coleslaw

A classic side dish that pairs well with all things barbecues! This southern creamy coleslaw is the perfect blend of flavors, and a hint of sour cream makes it richer than most. Easy to make and bursting with crunchy texture, it’s a go-to side dish!

Creamy Cole Slaw

Coleslaw recipes are a dime a dozen. However, this Southern creamy coleslaw will be the only one you make from now on. It is by far my favorite slaw recipe out there.

With simple seasonings, this coleslaw comes out ultra-creamy, with a bite of crunch, and makes the perfect side dish to pulled pork or chicken. Plus, it’s one of the easiest side dishes to whip up.

If you love a creamy coleslaw over its vinegar-based counterpart, this is the recipe for you. With the addition of sour cream, this slaw outranks all others for a classic, Southern, taste.

Ingredients You Need

  • Pre-shredded coleslaw: save yourself the time and effort in the kitchen and opt for a pre-shredded bag of cabbage.
  • Mayonnaise: make sure to use mayonnaise and not miracle whip so that your coleslaw has a classic, delicious flavor and it’s too sweet.
  • Sour cream: the secret ingredient to a Southern coleslaw. The extra addition of sour cream makes this recipe the creamiest you’ll find.
  • Sugar: added to help balance out the natural savory flavors.
  • Seasonings: you’ll need seasoned salt, ground mustard, and celery salt for the coleslaw. Know that a little bit goes a long way in this side dish.
Creamy Cole Slaw

Tips For Success

Mixing The Dressing – Make sure to mix the dressing before adding it to the shredded cabbage mixture. This way the flavors blend and coat the cabbage evenly.

Let It Sit – Creamy coleslaw needs a couple of hours in the fridge for all the flavors to really settle in and the cabbage to soften. Make sure you leave enough time between making it and serving it. Overnight is best.

Storing Leftovers

Leftover creamy coleslaw can be stored for up to 3 days in the fridge in an airtight container. Know that the longer coleslaw sits, the more water will develop in the bottom of the bowl as the cabbage absorbs the dressing. Give it a mix before serving.

Make it in advance by whipping it up fully the night before. This southern coleslaw tastes best after it’s sat for a minimum of 4 hours so that the flavors can infuse. So, save some time in the kitchen the day you need it and make it ahead of time.

What To Serve Coleslaw With

Coleslaw is a classic side dish for a reason, it pairs well with everything! From topping burgers or fried chicken to a side for pulled pork, it works well for it all.

A few of our favorite ways to use Southern creamy coleslaw are on the side of the following:

Creamy Cole Slaw in a blue bowl with a spatula


This coleslaw recipe will always taste best as it’s written. However, there are times when I want to change up flavors or add some new ingredients. Below are a few ideas on how to alter the taste to make it into something new.

Green onions: add a pop of color and a mini crunch by adding in some sliced green onions.

Jalapenos: if you like an added kick, adding in some sliced jalapenos will do that.

Sweetness: perfect for people who love a sweeter coleslaw. Though this recipe doesn’t have any vinegar tang added to it, adding in a dash of maple syrup or honey is delicious if you have a sweeter palate.

How do you make coleslaw not soggy?

If you’re finding your coleslaw comes out soggy, there are two solutions. The first is to not let it sit as long in the fridge before serving it. The longer it sits, the more water will come out of the cabbage. The second is to salt the shredded cabbage lightly and let it sit in a coriander for 30 minutes before making the coleslaw. The salt helps pull the water from the cabbage, so it won’t be soggy when you make it.

Can you freeze coleslaw?

Due to the creamy nature of this coleslaw recipe, it does not freeze well. Mayonnaise-based dressings tend to become soggy when thawed and lose their delicious texture.

Creamy Coleslaw

A traditional recipe that never goes out of style. This Southern creamy coleslaw has a rich, delicious taste and texture making it the perfect addition to any barbeque.


  • 14-16 oz bag preshredded coleslaw mix
  • 3/4 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tbsp sugar
  • 3/4 tsp seasoned salt
  • 1/2 tsp ground mustard
  • 1/4 tsp celery salt
  • black pepper, to taste


  • Combine all of the ingredients except for the slaw mix. After those ingredients have been combined, then stir in the slaw mix. Refrigerate for a couple hours or overnight before serving.