Creamy Memphis-Style Coleslaw Recipe with Tangy Southern Flair Made Easy

Let me tell you, the scent of freshly shredded cabbage mixed with the zing of tangy Southern dressing is enough to make anyone’s mouth water. The first time I whipped up this Creamy Memphis-Style Coleslaw, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma would make coleslaw that tasted like a hug on a plate. This recipe brings back that nostalgic comfort but with a Memphis twist that’s dangerously easy to make.

You know what? My family couldn’t stop sneaking it off the table (and I can’t really blame them). The tangy Southern flair cuts through the creaminess just right, making it perfect for backyard barbecues, potlucks, or even a simple weeknight side that brightens up your dinner plate. Honestly, this creamy Memphis-style coleslaw has become a staple for family gatherings and a sweet treat for my kids. I’ve tested this recipe more times than I can count—in the name of research, of course—and it never fails to impress.

This isn’t just coleslaw; it’s pure, nostalgic comfort with a little Southern sass. If you’re looking to add that perfect creamy Memphis-style coleslaw with tangy Southern flair to your recipe board, you’re going to want to bookmark this one.

Why You’ll Love This Creamy Memphis-Style Coleslaw Recipe

Having crafted and tweaked this coleslaw recipe countless times, I can say with confidence why it stands out from the crowd. It’s not just another creamy coleslaw—it’s a perfect balance of textures and flavors that bring a little Southern sunshine to your table.

• Quick & Easy: Comes together in under 20 minutes, perfect for those last-minute gatherings or busy weeknights.
• Simple Ingredients: No fancy grocery trips needed; most items are pantry staples or fresh produce you can find anywhere.
• Perfect for Barbecues & Potlucks: The tangy Southern flair pairs beautifully with grilled meats and smoky dishes.
• Crowd-Pleaser: Kids and adults alike love the creamy texture combined with that subtle kick of tang.
• Unbelievably Delicious: The silky dressing coats crunchy cabbage and carrots just right—it’s comfort food with a bit of zip.

What really sets this creamy Memphis-style coleslaw apart is the little secret ingredient—a splash of apple cider vinegar combined with a touch of mustard that wakes up the flavors without overpowering the creaminess. I’ve found that blending the mayo with just enough buttermilk gives the dressing a velvety texture that’s smooth but still light enough to let the veggies shine. This recipe isn’t just good; it’s the kind that makes you close your eyes after the first bite and savor every mouthful.

If you want a side dish that’s classic Southern soul food but easier and fresher than what you find in most places, this creamy Memphis-style coleslaw with tangy Southern flair is your ticket.

What Ingredients You Will Need

This creamy Memphis-style coleslaw recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and you can easily swap or adjust based on what you have on hand.

• For the Slaw:
  • Green cabbage, finely shredded (about 6 cups) – the backbone of your slaw, crisp and fresh
  • Carrots, peeled and grated (1 cup) – adds sweetness and vibrant color
  • Red onion, finely chopped (1/4 cup) – for a mild sharpness
  • Fresh parsley, chopped (2 tablespoons) – optional, but gives a nice fresh herb note
• For the Dressing:
  • Mayonnaise (1/2 cup) – I recommend Duke’s or Hellmann’s for best creamy texture
  • Buttermilk (1/4 cup) – adds tang and lightness (can substitute with milk plus 1 tsp lemon juice)
  • Apple cider vinegar (2 tablespoons) – key to that tangy Southern flair
  • Yellow mustard (1 tablespoon) – gives a subtle kick and depth of flavor
  • Honey (1 tablespoon) – balances acidity with a touch of sweetness
  • Celery seed (1/2 teaspoon) – classic coleslaw spice, adds that signature flavor
  • Salt (1 teaspoon) and freshly ground black pepper (1/2 teaspoon) – to taste

For a twist, you can swap regular cabbage for Napa or add some shredded purple cabbage for color. Use dairy-free mayo and coconut yogurt if you need a vegan option. In summer, fresh corn kernels can be a great seasonal addition. Look for firm, fresh cabbage heads and bright orange carrots for the best crunch.

Equipment Needed

• Large mixing bowl – for tossing the slaw and dressing together
• Sharp chef’s knife or mandoline slicer – to finely shred the cabbage and slice onions evenly
• Box grater or food processor with grating attachment – for shredding carrots quickly
• Measuring cups and spoons – for precise dressing ingredients
• Whisk or fork – to mix the dressing smoothly
• Plastic wrap or airtight container – to chill the slaw

If you don’t have a mandoline, a sharp knife works fine—just take your time to get thin slices. I personally love using a box grater for carrots because it gives the perfect texture without turning them mushy. For those on a budget, a simple hand whisk and a sturdy bowl do the trick just fine. Keeping your equipment clean and dry helps the dressing blend effortlessly, which I learned the hard way after one too many lumpy dressings!

Preparation Method

1. Prepare the Vegetables (10 minutes): Start by removing the outer leaves of the cabbage and cutting it into quarters. Finely shred the cabbage using a sharp knife or mandoline, aiming for thin, even strips. Peel and grate the carrots with a box grater or shred them in a food processor. Finely chop the red onion and parsley. Toss all the veggies together in a large mixing bowl. (Tip: If you want less bite from the onion, soak the chopped pieces in cold water for 5 minutes, then drain well.)
2. Make the Dressing (5 minutes): In a separate bowl, whisk together the mayonnaise, buttermilk, apple cider vinegar, yellow mustard, honey, celery seed, salt, and black pepper until smooth and creamy. The dressing should be pourable but thick enough to coat the veggies nicely. (If it’s too thick, add a splash more buttermilk.)
3. Combine and Toss (5 minutes): Pour the dressing over the shredded vegetables. Using tongs or two large spoons, gently toss until every shred is beautifully coated. Take a moment to taste and adjust seasoning—sometimes a pinch more salt or vinegar is just right.
4. Chill for Flavor (at least 30 minutes): Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container. Pop it in the fridge for at least half an hour to let the flavors marry and the cabbage soften slightly. (Pro tip: This step is what turns good coleslaw into great coleslaw.)
5. Final Stir and Serve: Give the coleslaw a final stir before serving. If the dressing has thickened too much in the fridge, add a tiny splash of buttermilk and mix well. Enjoy chilled alongside your favorite Memphis-style BBQ or as a refreshing snack.

Cooking Tips & Techniques for Perfect Coleslaw

Here’s what I’ve learned after making this creamy Memphis-style coleslaw countless times. First, don’t rush the shredding—thin, even slices make a huge texture difference. Using a mandoline saves time and creates that perfect bite, but a sharp knife works if you’re careful.

When mixing the dressing, whisk thoroughly to avoid any lumps. The balance between acidity and sweetness is key; too much vinegar can overpower, while too little leaves it flat. Taste as you go! Also, celery seed may seem minor but trust me, it adds that signature Southern flavor that sets this coleslaw apart.

Letting the coleslaw chill is crucial. I once served it fresh out of the bowl, and it was okay—but not amazing. After chilling, the flavors meld, the cabbage softens just right, and it tastes like it’s been simmering in flavor all day.

Lastly, don’t overdress your slaw—too much dressing makes it soggy. Aim for a light coat that clings to each shred. If you want to prep ahead for a party, make the dressing and veggies separately, then combine just before serving.

Variations & Adaptations to Suit Your Taste

Want to switch things up? Here are some tasty variations I’ve tried (and loved):

• Vegan Version: Use vegan mayo and replace buttermilk with coconut or almond milk mixed with a squeeze of lemon juice for tang.
• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing to bring a little heat to the creamy Memphis-style coleslaw.
• Crunch Boost: Toss in chopped toasted pecans or sunflower seeds for added texture and a nutty flavor that complements the tang.
• Seasonal Twist: Swap carrots for shredded apples in the fall, or add fresh corn kernels in summer for a sweet crunch.

For a low-carb option, you can swap cabbage with finely shredded cauliflower, which gives a similar crunch but cuts the carbs. I once made it with Greek yogurt instead of mayo for a lighter version, and honestly, it was just as satisfying. Feel free to experiment with your favorite tweaks—this recipe is flexible and forgiving.

Serving & Storage Suggestions

This creamy Memphis-style coleslaw is best served chilled, straight from the fridge. It pairs beautifully with smoky ribs, pulled pork sandwiches, or fried chicken—really any Southern comfort main dish. I like to serve it in a bright, colorful bowl to bring out those vibrant veggies, making it as pretty as it is delicious.

If you’re planning ahead, store the coleslaw in an airtight container in the refrigerator. It keeps well for up to 3 days, though best eaten fresh within the first 24 hours for peak crunch. When reheating isn’t really an option here, but letting it sit at room temperature for about 10 minutes before serving helps take the chill off and opens up the flavors.

Flavors tend to deepen after resting in the fridge, so leftovers often taste even better the next day—if they last that long! Just give the slaw a good stir before serving to redistribute the dressing and freshen up the texture.

Nutritional Information & Benefits

This creamy Memphis-style coleslaw is not just tasty but also packed with benefits. Cabbage is a low-calorie vegetable rich in vitamin C and fiber, which supports digestion and immunity. Carrots add beta-carotene, great for eye health, while the apple cider vinegar aids digestion and adds that metabolism-friendly tang.

Per serving (about 1/2 cup), you can expect roughly 120 calories, 10 grams of fat (mostly from the mayo), 5 grams of carbohydrates, and 1 gram of protein. It’s naturally gluten-free and can be made dairy-free with simple swaps. Just be mindful that mayonnaise is calorie-dense, so portion control helps if you’re watching intake.

For me, this recipe strikes a nice balance—it’s a comfort food that doesn’t feel heavy or overly processed. Plus, the fresh veggies add a satisfying crunch and boost your veggie intake, which is always a win!

Conclusion

So there you have it—a creamy Memphis-style coleslaw with that tangy Southern flair that’s easy, delicious, and downright addictive. Whether you’re serving it at a backyard barbecue or looking for a fresh side to brighten your weeknight meals, this recipe checks all the boxes.

Feel free to customize it with your favorite tweaks—I love hearing how readers make it their own! For me, this coleslaw is more than just a dish; it’s a little reminder of Southern hospitality and family gatherings that warm the heart.

Give it a try, and don’t be shy about sharing your thoughts or adaptations in the comments. I can’t wait to hear what you think—because honestly, good coleslaw is meant to be shared!

Frequently Asked Questions About Creamy Memphis-Style Coleslaw

Can I make this coleslaw ahead of time?

Absolutely! It actually tastes better after chilling for at least 30 minutes. You can make it up to a day ahead and keep it refrigerated in an airtight container.

How can I make this coleslaw vegan?

Swap the mayonnaise for a vegan mayo and replace buttermilk with plant-based milk plus a splash of lemon juice or vinegar to mimic the tang.

What can I use if I don’t have buttermilk?

Mix 1/4 cup of milk with 1 teaspoon of lemon juice or white vinegar and let it sit for 5 minutes—this works as a great buttermilk substitute.

Can I add other vegetables to this slaw?

Definitely! Try shredded purple cabbage, thinly sliced bell peppers, or fresh corn kernels for extra color and crunch.

How long does this coleslaw keep in the fridge?

Store it in an airtight container and it will keep up to 3 days, though best eaten within the first 24-48 hours for optimal freshness and texture.

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