Tangy Southern Coleslaw with Creamy Dijon Dressing
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This tangy Southern coleslaw strikes the perfect balance between creamy and zesty. The Dijon mustard adds a subtle bite that cuts through the richness of the mayo, while apple cider vinegar brings a refreshing tang. A touch of sugar softens the acidity, and celery seeds lend that signature old-fashioned crunch.
Whether you’re serving smoky ribs, fried chicken, or brisket sandwiches, this slaw holds its own on any BBQ table. Its simplicity makes it easy to prepare ahead of time, and the flavor actually improves as it chills. For an extra kick, sprinkle in a pinch of black pepper or swap in spicy mustard for the Dijon.
Cool, crunchy, and packed with flavor—this creamy coleslaw is a backyard essential that never disappoints.
Ingredients
- 1 cup Duke's mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 3 tbsp sugar
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp onion powder
- 2 tsp celery seeds
- 1 16 ounce bag coleslaw mix
Instructions
- Whisk the dressingIn a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, onion powder (or grated onion), and celery seeds. Mix until smooth.
- Add the slaw mixToss the coleslaw mix into the bowl with the dressing.
- Combine wellStir until the cabbage is evenly coated and creamy.
- ChillCover and refrigerate for at least 30 minutes before serving to let the flavors meld.
- ServeEnjoy as a refreshing BBQ side or pile it high on pulled pork sandwiches.