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Southern Coleslaw

Southern Coleslaw

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  • Ready In


Best coleslaw ever! Great for grilling just about anything!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 879 mg
  • 35%

Based on a 2,000 calorie diet


  1. In a large bowl, stir together the vinegar, sugar, mayonnaise and mustard. Add the cabbage, eggs and bacon, and toss lightly to coat with the dressing. Season with salt and pepper. Refrigerate for 1 hour before serving to blend flavors.
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Many coleslaw recipes have either a mayo based dressing or a vinegar based dressing. The use of both in this recipe is outstanding. However, as much as I love bacon and hard boiled eggs, I found that they were out of place in coleslaw. Also you MUST use celery seed in any slaw. Just my personal take, but this was a great place to start..


Far beyond the scope of grocery store coleslaw. I wanted this to go with a pork BBQ, and it fits the bill perfectly with my favorite barbeque sauce. Definitely different, though I agree with the review that tells to add celery seed. I added carrots and a little minced red onion to the mix as well.

Caroline C

I omitted the eggs as I didn't like the idea of them with the other ingredients. Glad I did - this is some really really good slaw. Definitely refrigerate and leave for a few hours before you eat it - it's not nearly as good straight out of the mixing bowl. Thanks!