Southern Vinegar Coleslaw with Dill Pickles

Why You’ll Love This Recipe

• This southern slaw recipe is the perfect side dish for summer grilling and barbecue season.
• It’s quick, easy, and even tastier when made in advance.
• The tangy, acidic flavors complement savory barbecued meats perfectly.

Ingredients You’ll Need

• Green cabbage – To save time, you can buy pre-shredded cabbage and carrots specifically for making coleslaw.
• Carrots & green bell pepper – In addition to cabbage, old-fashioned coleslaw typically has extra veggies like carrots and green bell peppers. Feel free to swap the green pepper with red, orange, or yellow bell pepper.
• Sweet onion- sweet Vidalia onions are a southern slaw staple. They add great flavor to the mix.
• Dressing – Here’s what you’ll need to make a simple creamy vinegar dressing for old-fashioned coleslaw.
  • Vinegar – I use a blend of apple cider vinegar and red wine vinegar for a subtle tart flavor, but you can use all apple cider vinegar or white vinegar if you prefer. The sugar will cut the acidity and balance the flavors.
  • Mayo – This is the base of your dressing. Duke’s is a Southern staple, but feel free to swap with an avocado oil mayo or mayo of your choice
  • Sugar – You’ll need sugar to balance out the acidity from the kinds of vinegar.
  • Salt & pepper – To enhance every flavor!
• Optional add-in: Dill pickles – Dill pickles are my favorite addition to slaw. I recommend using a small batch gourmet variety for the best flavor and texture. In my southern vinegar slaw, I used a locally made pickle from Athens, GA, called Phickles. Grillo’s are also great here!

How To Make Southern Dill Pickle Coleslaw

This vinegar slaw is a cinch to make. Here’s how it’s done:

Step 1: Make the dressing. Add the vinegars, mayo, sugar, salt, and pepper to a shaker jar or mason jar, and shake until the sugar dissolves and the mixture is well blended.

Step 2: Mix coleslaw veggies. Next, mix the cabbage, carrots, green peppers, onions, and pickles in a large bowl.

Step 3: Toss. Then, pour the vinegar mixture over the veggies, and toss until everything is coated well in the dressing.

Step 4: Chill before serving. Cover the mixing bowl with plastic wrap and place it in the fridge until you’re ready to serve.

Recipe Tips & Variations

• To save time, use a food processor to shred your cabbage and carrots, or simply buy a pre-shredded coleslaw blend. I prefer the taste of freshly shredded cabbage, so I try to use fresh unless I’m in a pinch.
• You can small dice or shred the cabbage and carrots. Just be sure all of the vegetables are cut the same size.
• Plan so you have enough time to chill your slaw before serving. The veggies taste much better when they’ve had some time to marinate.

What To Eat with Coleslaw

Southern vinegar slaw is undoubtedly the BEST coleslaw for pulled pork, but it pairs perfectly with various Southern dishes. See below for what to serve with your slaw:

• Smoked Beef Brisket
• Barbecue Chicken
• Bourbon Grilled Steak Tips
• Bourbon Grilled Pork Tenderloin
• The Best Southern Potato Salad
• Southern-style Collard Greens
• Southern Mac and Cheese

Storing

Store any leftover coleslaw in an airtight container and keep it in the fridge for 3 – 5 days. This coleslaw should not be stored in the freezer.

More Summer Sides

Flavorful Caribbean Lime Slaw

Red Skin Potato Salad (my MIL’s recipe)

Broccoli Salad (Chicken Salad Chick copycat)

Summer Fruit Salad (a family favorite)

If you love this dill pickle slaw recipe, I would be so grateful if you could leave a 5-star 🌟rating in the recipe card below. I love reading your comments and feedback!

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