Southern Vinegar Slaw with Dill Pickles
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This old-fashioned Southern creamy vinegar slaw is the quintessential Southern slaw to make for your next cookout. This easy slaw recipe uses a lighter blend of vinegar and mayo, so it’s flavorful and crisp rather than heavy and drowning in dressing. Cabbage, carrots, sweet onions, green peppers, and dill pickles are tossed in a tangy, light, and creamy vinegar dressing to serve alongside Southern-style barbecue, grilled meats, and more! This is the only Southern slaw recipe that I’ll ever make- it’s THAT good.
Eating barbecue without a side of slaw is unheard of around here, so with grilling season heating up, this one is on repeat at my house. It’s quick to throw together, and it actually tastes better made ahead, once the flavors have time to mingle.
I’m not a fan of coleslaw drowning in mayo, so this creamy vinegar slaw has become a staple in my kitchen. The veggies stay fresh and crisp, and the dressing is light but still full of flavor.
If you’ve never added dill pickles to slaw before, give it a try. They bring incredible flavor, and a good quality, crisp pickle (Grillo’s is my go-to) makes all the difference. Don’t have pickles on hand? This slaw is just as good without them.
This vinegar-and-mayo slaw is sweet, tangy, crunchy, and the best coleslaw for BBQ pork you’ll find. Serve it at your next picnic or potluck and watch it disappear.
Why You’ll Love This Recipe
- This old-fashioned coleslaw with vinegar is the perfect side for summer grilling and BBQ season
- It’s quick and easy, and tastes even better made a day ahead
- A lighter, creamy vinegar dressing means all the tang, none of the heaviness
- The bright, acidic flavors balance rich, smoky barbecue perfectly
Ingredients You’ll Need
- Green cabbage – To save time, you can buy pre-shredded cabbage and carrots specifically for making coleslaw. However, I’m a big fan of freshly shredded cabbage for the best flavor.
- 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 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 white wine vinegar for a subtle tartness, but you can use all apple cider vinegar or all 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 the vinegar’s acidity.
- Salt & pepper – To enhance every flavor!
- Dill pickles (optional) – My favorite addition to this slaw, though it’s delicious without them too. Grillo’s are a favorite of mine for the best crunch and flavor.
How To Make Southern Creamy Vinegar Slaw
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 well coated in the dressing.
Step 4: Chill before serving. Cover the mixing bowl with plastic wrap and refrigerate until you’re ready to serve. Make sure to give it a good stir before serving.
Recipe Tips & Variations
- To save time, use a food processor to shred your cabbage, 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. I use a salad shooter to shred the carrots so they aren’t too finely shredded.
- 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.
- I usually double this recipe when I’m feeding a larger group. A large head of cabbage should easily make a double batch. I recommend weighing the shredded cabbage on a food scale to ensure the perfect slaw-to-dressing ratio. I love this recipe because it’s not swimming in mayo, but has plenty of dressing for incredible flavor.
- I always serve a side of extra-chopped pickles for all the pickle lovers. If you don’t like pickles, this slaw is amazing without them!
What To Eat with Southern Slaw
This slaw is undoubtedly the BEST coleslaw for pulled pork, but it pairs perfectly with a variety of Southern dishes. See below for what to serve with your slaw:
Storing
Store any leftover coleslaw in an airtight container in the fridge for 3 – 5 days. This coleslaw should not be stored in the freezer.
Recipe FAQ
Apple cider vinegar and white vinegar can be used interchangeably in this recipe, although the flavors are not exactly the same.
Coleslaw can sit out at room temperature for about 2 hours. Once the coleslaw reaches a specific temperature, bacteria will begin to multiply. After 2 hours, be sure to discard whatever is left.
It’s a true hybrid, but leans lighter than a classic mayo slaw. The dressing uses a blend of vinegar and mayo, so you get the tang and crunch of a vinegar slaw with just enough creaminess to bring it together, without it tasting heavy or one-note.
Traditionally, Southern coleslaw is usually mayo-based, while vinegar slaw is more of an Eastern Carolina BBQ style. This recipe blends both, giving you a dressing that’s creamy but still tangy and light, rather than heavy.
Not at all. The pickles add extra tang and crunch, but this slaw is just as delicious without them if you’re not a pickle person.
More Summer Sides
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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Southern Vinegar Slaw with Dill Pickles
Ingredients
For the dressing:
- ¼ cup apple cider vinegar
- 2 tbsp white wine vinegar or red wine vinegar
- ¼ cup mayo -Duke's is a favorite, but feel free to use your favorite brand
- 2½ tbsp sugar -can be adjusted, to taste
- 1 tsp salt
- ½ tsp pepper
For the slaw:
- 16 oz chopped green cabbage -finely shredded (or use a bag of slaw for convenience)
- 1-2 carrots -peeled and shredded (I do 2 small carrots or one large carrot)
- ½ cup green peppers -finely diced
- ½ cup sweet onion -finely diced
- ¼ cup dill pickles -finely chopped- refrigerated or artisan pickles recommended
Instructions
- In a shaker jar, add the vinegars, mayo, sugar, salt, and pepper.
- Shake until blended and sugar is dissolved.
- Mix cabbage, carrots, green peppers, onions, and pickles together in a large bowl.
- Pour dressing over mixture and toss to coat.
- Cover and chill until ready to serve. Be sure to give it a good stir before serving.
Notes
- To save time, use a food processor to shred your cabbage, 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. I use a salad shooter to shred the carrots so they aren’t too finely shredded.
- 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.
- I usually double this recipe when I’m feeding a larger group. A large head of cabbage should easily make a double batch. I recommend weighing the shredded cabbage on a food scale to ensure the perfect slaw-to-dressing ratio. I love this recipe because it’s not swimming in mayo, but has plenty of dressing for incredible flavor.
- I always serve a side of extra-chopped pickles for all the pickle lovers. If you don’t like pickles, this slaw is amazing without them!
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Not only is this slaw great on its own and fantastic with pulled pork, it’s crazy good on a hot dog with chili.
How did you know I had some shredded cabbage in my fridge?! I was looking for something different to do with it and now I know. I am a huge pickle fan but have never added pickles to coleslaw! 🙂
They are a fun addition Janice! I hope that you enjoy the recipe!!
My sister made this for the family for Mother’s Day. Yummy! It was a perfect light side dish for our lunch. Thanks for sharing.
Hi Brad! That’s awesome! I love getting feedback on recipes. Thank you for taking the time to comment. I hope you and Susan are doing well. 🙂
I love a good slaw and this looks beautiful. Thanks Amee.
Thank you Katie!
Yum! I love to make slaw – such an easy all-week veggie side dish.