Memphis-Style Creamy Coleslaw

Looking for a classic coleslaw to make and serve? This Memphis-Style Creamy Coleslaw recipe strikes the perfect balance and is simple to put together. Pair it with your favorite barbecue dishes or tacos for a creamy, tangy and crunchy topping.

Memphis-Style Creamy Coleslaw Recipe

Barbecue season (AKA summer) is here, and I can’t wait for all the deliciousness. From pulled pork to brisket, sign me up for all of it.

I hail from Memphis, Tenn., which is the home of pork barbecue, but now I live in Texas, where beef barbecue is king.

I’m still Team Pork all the way, but my Texan friends and I can agree on one thing: the side dishes rule.

Mac and cheese, baked beans, potato salad are something all barbecue fans can get behind. (And don’t forget the butter biscuits.)

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And a good coleslaw is another must-have side.

This Memphis style slaw is similar to the recipe I grew up eating at local restaurants. It sure tastes like home to me!

It’s a good, solid, classic coleslaw recipe, made with simple ingredients and a mayo-based sauce. (If people don’t like mayo, my Honey Mustard Coleslaw is the go-to. Bless their hearts.)

Why I love this recipe:

This Memphis slaw is the perfect side dish for BBQs and other outdoor events. It goes with so many classic barbecue dishes and is wonderfully satisfying to eat.

It’s also an excellent dish to serve for game day festivities because, well, it serves a crowd and pairs with so many other recipes. (More on this in a bit.)

The crunchiness of the cabbage paired with the creamy mayo-based sauce is perfection. This is the coleslaw for pulled pork sandwiches… for me.

We love this easy recipe for a few reasons:

• When fresh, the cabbage is nice and crunchy. I love a little crunch with my barbecue.
• The sauce is creamy and tangy and just a little sweet, thanks to the sugar and carrot. It’s not too sweet, like some slaw recipes can be, so it strikes a nice balance between savory and sweet.
• You can make parts of it in advance, which is always a win.
• This makes a BIG batch. Perfect for parties! You can halve it, too.

More slaw recipes to try: Pear Slaw | Apple Slaw | Avocado Slaw

What is coleslaw?

Some people think “coleslaw” means “cold slaw,” and yes — coleslaw is served cold. But that’s not where the name comes from.

The name “coleslaw” harkens back to the Dutch word koolsla, a compound word comprised of kool (meaning “cabbage”) and sla (meaning “salad”). So essentially it means “cabbage salad.”

Most coleslaw recipes combine cabbage with vinegar, mayonnaise and/or other sauces to make a cold side dish. It’s often served with meats like pulled pork but can also be a topping for sandwiches tacos.

What is Memphis-style barbecue?

There are four main styles of barbecue in the United States: Texan, Carolina, Kansas City and Memphis. (They are all wonderful in their own right, but Memphis barbecue was my first love.)

Memphis barbecue typically features either pork ribs or pulled pork. Both are traditionally seasoned with a Memphis Barbecue Dry Rub that includes paprika, garlic and up to 40 more spices(!).

The meat is then cooked in a big pit. No glaze or sauce is applied during the cooking process. The flavor of the barbecue comes from the dry rub and the hickory wood it’s cooked with.

Memphis barbecue even has its own sauce, a tangy, tomato-based sauce that’s served on the side.

What you need to make this recipe:

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• Food processor (some have attachments to shred things like cabbage and carrot)
• Box grater
• Colander
• Sharp knife and cutting board
• Salad spinner
• Extra large mixing bowl
• Mason jar or another dish to combine the wet ingredients in
• Whisk / rubber spatula
• Tongs

Here’s what you’ll need:

• Green cabbage — you’ll need one head that’s about 2 ½ lbs. before chopping and removing the center or about 2 lbs. after
• Carrot — I recommend shredding a fresh carrot for the best flavor, but you can use the bagged shredded carrots if you need a shortcut.
• Kosher salt — sea salt works too. Just don’t use table salt.
• Mayonnaise — we like Duke’s brand, but any brand will do. You can use homemade mayo (or homemade garlic aioli), too. This will add just enough tang to the dressing.
• Apple cider vinegar — ACV gives this slaw a sweetness and tanginess all at once.
• Granulated sugar — white sugar is what you want for this recipe to give it a light sprinkling of sweetness, but brown sugar can be used in a pinch.
• Yellow mustard — you can use a seeded mustard instead if you like.
• Celery seed — Celery seeds add a coolness to this slaw and a hint of celery flavor. Do not skip these… they make the flavor of the slaw for me!

Customizations and substitutions

You can use white wine vinegar or red wine vinegar instead of apple cider vinegar.

Add shredded red onion or yellow onion for a little oniony flavor.

Red cabbage (or purple cabbage) can be added alongside the green cabbage for more color. I personally do not like using it because it stains everything reddish purple, but you do you!

While real mayo is the best for cole slaw, it can be made lighter with fat-free mayo. Try a vegan mayonnaise if needed for dietary concerns.

If you want to make a smaller batch, halve the recipe. Use a bag of slaw mix instead of the whole cabbage.

You can always add salt and black pepper, if necessary, to the sauce.

How to make Crunchy Coleslaw

This is an easy homemade coleslaw. Let’s take it step by step.

Finely shred or chop the green cabbage, removing the tough center stem. You can use a food processor for this if you have the right attachment, but otherwise a sharp knife works great.

Shred the carrot, too. This can be done in the food processor, with a cheese grater or even a vegetable peeler for thinner ribbons.

Then place the shredded cabbage and carrot in a large colander and season with salt.

Let the veggies sit in the colander in the sink for at least 15 minutes, but up to an hour. This is going to pull moisture out of them. I recommend putting a tray underneath or placing it in the sink.

While the veggies sit, mix up the dressing ingredients. In a smaller bowl, measure in the mayonnaise, apple cider vinegar, granulated sugar and mustard. Whisk to combine.

It might be a little lumpy, and that’s OK — coleslaw is lumpy! But If this bothers you, throw it in a food processor or blender and blend until smooth.

Then stir in the celery seed after blending.

Next, rinse the cabbage and carrot mixture with water to remove the salt. Let as much water as you can drain off, then transfer it to a salad spinner. Spin, spin, spin — until dry!

If you want to do this part ahead of time, you can. Let the mixture hang out in the fridge to both crisp and let more water release.

Then pour the cabbage/carrot mixture into a large bowl. Pour the slaw dressing on top of them, and toss to combine. You want all the pieces of cabbage and carrot coated in the mixture.

This delicious coleslaw recipe is best served immediately. If you keep it in the fridge, it can become watery, depending on how long it sits.

How to store coleslaw

Coleslaw can hang out in the fridge after making it but it’s best served immediately after mixing.

That’s because the slaw will get juicy and watery as the cabbage releases more moisture. This is normal and natural, but it can lose its flavor.

If you need to make it ahead of time, make the dressing and store in an airtight container.

Just be sure to keep it separate from the cabbage and carrot mixture.

Drain the cabbage mixture and spin it, then let it rest in the fridge. Give it a final spin before stirring in the dressing.

Erin’s Easy Entertaining Tips

Honestly, coleslaw is a favorite way of mine to add creamy coolness to a pulled pork sandwich or any other dish. It adds texture and creaminess, and it’s satisfying.

Since this recipe makes a large batch, it’s great for entertaining. See my tips for hosting a backyard barbecue.

Here are some recommendations:

• This recipe can be halved if you do not want a big batch. A pre-made coleslaw mix bag would be excellent for this.
• Make the dressing and slaw mixture ahead of time, but keep them separate. Mix them up just before serving for the freshest taste.
• Serve slaw in a big bowl with a serving spoon or tongs for guests to scoop on their plates. You could also serve it pre-portioned in cups for people to grab and go.

Frequently Asked Questions

Quick tips and tricks to making the best coleslaw

• Coleslaw is best served immediately after mixing. If not, the slaw will get liquidy and can lose its flavor in the process.
• Make both the dressing and cabbage mixture ahead of time, then combine just before serving.
• Since this recipe has just a few ingredients, quality matters. Choose the best ingredients you can afford.

What to serve with coleslaw

This Memphis Coleslaw is delicious served on the side of classic BBQ dishes, whether they are pork, beef or chicken.

It’s the perfect topping for sandwiches like BBQ Chicken Sandwiches or Memphis Style Turkey Burgers. It’s also fantastic on classic BBQ Pulled Pork Sandwiches (made with slow cooker pulled pork) or even pork sliders.

Classic sides include Honey Cornbread, Instant Pot BBQ Baked Beans and Oven Fried Okra!

The coolness of coleslaw makes it a great accompaniment for spicy dishes. Try it with Spicy Baked Beans or barbecue made with Homemade BBQ Sauce.

Coleslaw is also fun served with BBQ-inspired dishes, like Pulled Pork Egg Rolls, BBQ Nachos or BBQ Pizza.

It’s also great on tacos, like fish tacos, blackened shrimp tacos and pulled pork tacos,

More barbecue side dishes:

If you’re lookin’ for some sauce that’s more unique, check out Pumpkin Barbecue Sauce.

You can’t go wrong when pairing this slaw recipe with Cornbread Muffins, Roasted Green Beans or classic Hush Puppies!

Now here’s how we make this Memphis Style Coleslaw…