The first time I made this Sweet Creamy Southern Cole Slaw I expected a simple side and ended up with the star attraction of a backyard cookout.
It’s the kind of slaw that balances rich, tangy dressing with crunchy cabbage and sweet carrot threads.
Every bite is bright, a little sweet, and exactly what you want alongside fried chicken or slow-smoked ribs.
Serve it chilled next to creamy southern grits for a classic combination that’ll have guests asking for seconds.
Why You’ll Love This Recipe
- Creamy, not greasy — the mayo and Miracle Whip blend for a luscious mouthfeel without feeling heavy.
- Sweet and tangy balance — sugar, sweet pickle juice, and apple cider vinegar work together for that signature Southern zip.
- Classic crunch — fine shred size keeps each forkful light and satisfying.
- Fast to make — a food processor does most of the work, so it’s ready in minutes and improves after chilling.
The texture is a fine, consistent shred reminiscent of diner and fast-food coleslaws that let the dressing cling to every flake.
Taste-wise it’s sweet up front, tangy in the middle, with hints of celery from the seeds and a gentle pepper finish.
It’s the kind that complements heavy mains rather than competes with them.
"I made this for a family picnic and everyone went back for thirds — sweet, tangy, and perfectly creamy." — 5 stars, reader Susan H.
Key Ingredients
Half of a head of cabbage, finely chopped
Cabbage is the structural backbone of any coleslaw. Finely chopping keeps the bite tender and helps the dressing adhere. Use fresh, crisp cabbage with no brown edges; Napa or green cabbage both work, but classic Southern slaw leans toward firm green cabbage.
1 (3 oz.) bag sweet baby carrots, finely shredded
Sweet baby carrots add natural sweetness and bright color. Shredding them finely (or running through the food processor) ensures they blend into the slaw rather than standing out as large chunks.
1 cup heavy mayo such as Duke’s or Hellmann’s
Mayo provides richness and is the primary emulsifier that gives this slaw its creamy texture. Duke’s is famous in the South for a tangier finish, while Hellmann’s gives a smoother, slightly milder base — choose based on how bold you want the base flavor.
Full ingredient list:
- half of a head of cabbage, finely chopped
- 1 (3 oz.) bag sweet baby carrots, finely shredded, * see note
- 1/4 cup mild sweet red onion, finely chopped
- 1 cup heavy mayo such as Duke’s or Hellmann’s
- 1/2 cup Miracle Whip salad dressing
- 2 Tbl. sugar
- 2 Tbl. sweet pickle juice, preferably my homemade
- 1 Tbl. apple cider vinegar
- 1/2 tsp. celery seeds
- 1/16 tsp. celery salt
- 1/16 tsp. coarse ground black pepper
Step-by-Step Instructions
Step 1: Make the dressing
In a medium bowl, whisk the mayo, Miracle Whip, sugar, sweet pickle juice, apple cider vinegar, celery seeds, celery salt, and black pepper until the mixture is completely creamy.
Taste and adjust — add more sugar if you want sweeter, or a splash more pickle juice for tang.
Cover and chill the dressing until you’re ready to combine it with the vegetables.
Pro Tip: The dressing should be smooth and glossy. If it looks separated, whisk vigorously for 20–30 seconds and chill for 10 minutes to let flavors meld.
Step 2: Shred the cabbage and carrots
Cut wedges from the cabbage and run them through your food processor using the shredding disk. Choose the next-to-smallest grating blade for a texture similar to fast-food coleslaw.
Run the bagged baby carrots through the same blade or grate them finely by hand if you prefer more control.
Pro Tip: If you don’t have a food processor, use a sharp chef’s knife to very thinly slice the cabbage, then stack and julienne the slices. You’ll know the size is right when the shreds settle and create a light, fluffy pile.
Step 3: Chop the onion and combine vegetables
Finely dice the mild sweet red onion so the pieces don’t overpower the slaw. Add the cabbage, shredded carrots, and chopped onion into a large bowl.
Toss gently with a spoon or fold with a spatula until the mix is evenly blended.
Pro Tip: Use a light touch when folding. Overworking can bruise the cabbage and produce excess liquid.
Step 4: Dress the slaw
Pour the chilled dressing over the cabbage mixture. Fold the dressing through gently, making sure every shred gets coated. Scrape the bottom of the bowl to incorporate dressing that pools there.
Cover and chill the assembled slaw for at least 30 minutes before serving for best flavor.
Pro Tip: You’ll know it’s ready when the shreds look glossy and the flavors have rounded out — about 1–2 hours. If serving the same day, chill at least 30 minutes; if overnight, check texture and stir before serving.
Step 5: Serve and adjust
Stir or fold the slaw again right before serving to redistribute any dressing that settled. Taste and add a tiny pinch more sugar or a dash more pickle juice if it needs balancing. Enjoy!
Pro Tip: Slaw often tastes better a few hours later as the flavors marry. Keep chilled until serving and give it a final toss.
Expert Tips for Success
- Use the right shred size: A fine, uniform shred gives the best mouthfeel. Too thick and the cabbage dominates; too thin and it becomes limp. The shredding disk on a food processor hits the sweet spot.
- Choose your mayo intentionally: Duke’s fans prefer its tangy profile; Hellmann’s is creamier. If you use a homemade mayo, reduce the sugar slightly to keep equilibrium.
- Miracle Whip matters: This recipe leans on Miracle Whip for its sweet-and-tangy character. Substituting plain salad dressing changes the flavor balance — adjust sugar and vinegar accordingly.
- Let it rest: Chill the slaw at least 30 minutes after assembling. Resting allows the sugar and vinegar to soften the cabbage just enough and deepen flavor.
- Keep moisture controlled: If your cabbage looks watery after shredding, sprinkle a pinch of salt, toss, and let sit for 10 minutes, then squeeze gently in a towel. Too much liquid dilutes the dressing.
- Use good pickle juice: Sweet pickle juice is a secret weapon here. If you can, use homemade or a quality brand rather than the brine from dill pickles. The sweet-sour note is key.
- Measure the salt subtly: Celery salt and seeds provide savory, aromatic notes. Avoid adding more table salt until after a chill — flavors intensify in refrigeration.
- Make ahead smartly: You can prepare the dressing and veggies separately a day ahead; combine within 12 hours of serving to preserve crunch.
- Equipment tip: A wide, shallow bowl lets you coat the vegetables evenly without overworking them. A rubber spatula is perfect for folding.
- Troubleshooting watery slaw: If the slaw becomes watery after sitting, drain excess liquid, then add 1–2 tablespoons more mayo and a touch of sugar to restore texture and flavor.
Also, if you want a fuller Southern plate, try pairing this slaw with sweet and spicy honey pepper chicken for a complete, crowd-pleasing meal.
Storage & Freezing
Fridge storage: Place the slaw in an airtight container and refrigerate for up to 3–4 days.
Keep the dressing separate if you plan to store beyond a day to preserve crunch; combine just before serving.
Stir before serving and taste — you may want to add a touch more pickle juice or vinegar after refrigeration.
Freezer guidance: This coleslaw is not recommended for freezing.
The mayonnaise-based dressing and shredded vegetables will separate and become watery after thawing, resulting in limp texture.
If you must freeze, freeze only the dry vegetables without dressing for up to one month, then thaw in the fridge and toss with freshly whisked dressing.
Reheating: This is a cold salad and should be served chilled. Do not reheat.
If you stored vegetables and dressing separately, mix cold and serve immediately for best texture.
Variations & Substitutions
- Lighter swap: Replace half the mayo with plain Greek yogurt for a tangy, lower-fat slaw. Add a touch more sugar if the yogurt is tart.
- Vinegar-forward: Increase the apple cider vinegar to 2 tablespoons and cut sugar by 1 teaspoon for a sharper, vinegar-led taste.
- Mustard kick: Stir in 1 teaspoon of whole-grain mustard for a rustic texture and slight heat. This pairs especially well with smoked meats.
- Add fruit: Fold in 1/2 cup diced apple or crushed pineapple for a sweeter, tropical twist. This works great for summer picnics.
- Gluten-free & vegan: Use mayonnaise and Miracle Whip alternatives labeled vegan, and replace sugar with maple syrup if needed for strict vegan pantry staples.
Want a picnic-friendly dessert? Serve with banana zucchini bread for a balanced, portable menu.
Frequently Asked Questions
Q: How long will coleslaw last in the fridge?
A: Properly stored in an airtight container, this coleslaw will stay fresh for 3–4 days. The texture will soften over time; if you’d like to extend crunch, store the dressing separately and combine within 24 hours of serving.
Q: Can I use pre-shredded cabbage and carrots from the store?
A: Yes. Pre-shredded mixes save time and work fine for texture. Be aware some bagged mixes contain preservatives that can slightly change moisture; drain any excess liquid and give the mix a light pat with paper towels if needed.
Q: Is Miracle Whip necessary?
A: Miracle Whip contributes a distinct sweet-tang that defines many Southern slaws. You can substitute extra mayo plus a tablespoon of sugar and a dash more vinegar, but the flavor will shift. Adjust sugar and pickle juice to taste.
Q: How can I make this less sweet?
A: Reduce the sugar to 1 tablespoon and use 1 tablespoon of pickle juice, then add apple cider vinegar to taste. Chill and reassess — flavors meld in the fridge, so you may prefer a touch more vinegar after resting.
Q: Can I prepare this the night before a party?
A: Yes, you can prep everything the night before. For maximum crunch, keep dressing separate and toss the slaw 30–60 minutes before serving. If assembled overnight, it’s still delicious but will be softer.
Final Thoughts
This Sweet Creamy Southern Cole Slaw is forgiving, fast, and a real crowd-pleaser that improves with a bit of chill time.
If you loved this recipe, please leave a star rating in the recipe card below and pin it to Pinterest for later.
For inspiration and regional variations try this Easy Southern Coleslaw Recipe – Whisk It Real Gud, compare styles with the Classic Memphis-Style Coleslaw – Barefeet In The Kitchen, or see a traditional take at Southern Coleslaw – Garlic & Zest.
Sweet Creamy Southern Cole Slaw
Ingredients
Vegetables
- 1/2 head half of a head of cabbage, finely chopped Use fresh, crisp cabbage. Napa or green cabbage both work well.
- 1 bag 1 (3 oz.) bag sweet baby carrots, finely shredded Ensure they blend into the slaw rather than stand out.
- 1/4 cup 1/4 cup mild sweet red onion, finely chopped Ensure that the onion doesn't overpower the slaw.
Dressing
- 1 cup 1 cup heavy mayo such as Duke's or Hellmann's Choose based on how bold you want the flavor.
- 1/2 cup 1/2 cup Miracle Whip salad dressing Essential for the sweet-and-tangy flavor.
- 2 tbl 2 Tbl. sugar Adjust according to desired sweetness.
- 2 tbl 2 Tbl. sweet pickle juice Preferably homemade.
- 1 tbl 1 Tbl. apple cider vinegar Adds a tangy component.
- 1/2 tsp 1/2 tsp. celery seeds Provides a subtle celery flavor.
- 1/16 tsp 1/16 tsp. celery salt Contributes savory notes.
- 1/16 tsp 1/16 tsp. coarse ground black pepper For a slight kick.
Instructions
Preparation
- In a medium bowl, whisk together the mayo, Miracle Whip, sugar, sweet pickle juice, apple cider vinegar, celery seeds, celery salt, and black pepper until creamy. Taste and adjust to your preference.
- Cover and chill the dressing while you prepare the vegetables.
Shredding Vegetables
- Cut wedges from the cabbage and shred them using a food processor or a sharp knife to achieve a very thin slice.
- Shred the baby carrots in the food processor or grate them finely by hand.
Combining Ingredients
- Finely dice the onion and add it to a large bowl along with the cabbage and shredded carrots.
- Toss the vegetables gently to combine.
Dressing the Slaw
- Pour the chilled dressing over the vegetable mixture and fold until everything is evenly coated.
- Cover and chill for at least 30 minutes before serving.
Serving
- Stir or fold the slaw gently before serving to redistribute the dressing, and adjust flavor if necessary.
