Amazingly Delicious Classic Creamy Southern Coleslaw
About this recipe
This Amazingly Delicious Classic Creamy Southern Coleslaw is the perfect side dish for summer barbecues and grilled meals. With its vibrant colors and creamy texture, it's a crowd-pleaser that comes together quickly and easily.
Chef Pam shows us how to elevate a simple coleslaw mix with fresh red cabbage and a tangy dressing that balances flavors beautifully. This recipe is not just about convenience; it's about making a dish that tastes homemade with ingredients you likely already have on hand.
Ingredient notes
- 396 g Coleslaw Mix (approximately 14 ounces or 1 regular size bag)
- 60 ml Mayonnaise (using Hellmann's)
- 60 ml Sour Cream (can substitute with yogurt)
- 15 ml Apple Cider Vinegar (can substitute with regular vinegar)
- 5 ml Lemon Juice (from half a lemon)
Tips from Cooking At Pam's Place’s video
- To prepare the red cabbage, peel off a leaf or two, roll it tightly, and slice it into very thin shreds for the perfect texture.
- Refrigerate the coleslaw for at least 30 minutes after mixing to allow the flavors to meld and the dressing to thicken, resulting in a creamy coleslaw.
- Add black pepper after chilling, just before serving, to maintain its fresh flavor.
Good to know
- How many servings does this recipe yield?
- This recipe serves 4-6 people.
- What is the total time to make this coleslaw?
- The total time to make this coleslaw is 30 minutes.
- Can I use a different type of vinegar?
- Yes, you can substitute apple cider vinegar with regular vinegar.
- What type of mayonnaise does Chef Pam recommend?
- Chef Pam recommends using Hellmann's mayonnaise.
No life story here — the video and the recipe are the whole point. All credit to Cooking At Pam's Place: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the red cabbage by peeling off a leaf or two, then roll it tightly and slice it into very thin shreds.
- 2
Combine the shredded red cabbage with the bag of coleslaw mix in a large bowl and stir to mix.
- 3
Add mayonnaise to the bowl and mix well.
- 4
Add sour cream to the bowl and mix until combined.
- 5
Sprinkle in sugar, salt, and black pepper to taste, and mix well.
- 6
Add apple cider vinegar and lemon juice, then mix thoroughly.
- 7
Refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld and the dressing to thicken.
- 8
After chilling, taste and adjust seasoning if necessary, then serve.
Heads up — we had to guess a little:
- The amount of salt and black pepper is to taste, which is subjective.
Credit where it’s due: this recipe was transcribed from Cooking At Pam's Place’s original video on YouTube. Follow them there — it’s their dish.
Are you Cooking At Pam's Place? Claim this page or ask us to take it down. Your call, always.
