This is truly the best coleslaw recipe out there. Heaven in a bowl and blue ribbon level, this creamy and flavorful side dish and sandwich topping will dazzle at the next cookout.
First, I gotta say… all coleslaw recipes are not created equal. Some are just okay, some are pretty good, and some are magical. Of course, whichever descriptive the coleslaw merits is purely in the eye of the beholder but in my mind, Miss Millie’s best coleslaw recipe definitely fits into the “magical” category.
So, who is Miss Millie? She was my grandmother’s best friend for most of her life. They were neighbors when Grandmama passed away and Miss Millie who makes the best coleslaw ever now lives just two doors down from my mother. What’s more, her son married my aunt so some of my cousins have both my grandmama and Miss Millie as their grandmothers! I figured that was grounds enough to adopt her myself!
This coleslaw isn’t just a side dish. Nope, it’s the MVP of any meal. It’s like the perfect backup singer to your main course, adding a pop of flavor and crunch. And guess what? It’s not just for the plate. Slap it on a sandwich, and you’ve got a whole new level of deliciousness!
- Bell pepper
- Apple cider vinegar
- Celery seeds
- Dijon mustard
I know that seems like a lot of ingredients but trust me, it’s worth it. It’s also incredibly simple to make.
Helpful Kitchen Tools
How to Make Miss Millie’s Best Coleslaw
Chop up your cabbage and bell peppers, grate the carrots and onions, and put it all in a large bowl.
The grated onion thing is a little different but it works so well in this. If you’d rather, you can just chop it really fine.
Place all remaining ingredients into a separate bowl and stir really well until fully combined and sugar is dissolved.
Pour over veggies.
Cover and refrigerate for at least 3 to 4 hours to allow the flavors to blend.
Try not to eat the entire bowl yourself. If you do, just wash the bowl, put it away, and claim you didn’t have time to make any!
How To Store Coleslaw
Store leftovers in an airtight container in the fridge for up to 5 days. Because of the mayonnaise dressing, coleslaw doesn’t freeze well.
Additional Tips for Making This Best Coleslaw Recipe
- Bagged Coleslaw Mix: To save time, you can use a pre-packaged coleslaw mix or pre-shredded cabbage.
- Sugar Substitute: If you prefer, you can substitute sugar with honey. Start with a tablespoon and adjust to taste.
- Don’t Skip Celery Seed: The celery seed is a key flavor component in the coleslaw dressing. It adds a distinctive and delicious taste.
- Fun Mix-Ins: Get creative with your coleslaw by adding extras like sliced apples, dried cranberries or raisins, pumpkin seeds, sunflower seeds, or sliced almonds.
What do you serve with classic coleslaw?
There are so many ways to serve this coleslaw. Firstly, it’s the perfect side dish to serve with barbecue meat, like beef brisket, pulled chicken, beef ribs, and pulled pork. Second, do as KFC does and serve it alongside some fried chicken. You can also serve it as a sandwich or burger topping (try it with my meatloaf burgers).
What’s the best cabbage to use in this easy coleslaw recipe?
I love to simply use green cabbage, but you can definitely use a combination of green and red cabbage (or ) if you like. Other cabbage varieties that work in a classic coleslaw include savoy cabbage and Napa cabbage. For something different, try broccoli!
Can I make coleslaw in advance?
I’d prepare the vegetables and sauce a couple of days in advance and store them separately in the fridge. Then mix them together and let the dish marinate for at least four hours (up to a day) before serving. The longer the coleslaw marinates in the dressing, the less crunchy it becomes.
You might also enjoy these cabbage and slaw recipes:
- Asian Slaw Mix
- Mustard Slaw (from the SouthernPlate Mag)
- Slow Cooker Cabbage Casserole
- Sheet Pan Cabbage and Beef Tips
- Vinegar Slaw Recipe
- Burger Slaw Recipe
- 1 medium head green cabbage cored and shredded
- 2 medium carrots peeled and grated
- 1 green bell pepper cored, seeded, and diced
- 2 tablespoons grated onion
- 2 cups mayonnaise
- 3/4 cup sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons celery seeds
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup Dijon mustard
- Place shredded cabbage, shredded carrot, bell pepper, and onion in large bowl.1 medium head green cabbage, 2 medium carrots, 1 green bell pepper, 2 tablespoons grated onion
- In a separate bowl, mix together all remaining ingredients, stirring well to dissolve sugar. Pour over vegetables and stir well to combine.2 cups mayonnaise, 3/4 cup sugar, 1/4 cup apple cider vinegar, 2 tablespoons celery seeds, 1 teaspoon salt, 1/8 teaspoon black pepper, 1/4 cup Dijon mustard
- Cover and refrigerate for 3 to 4 hours before serving to allow the flavor to marinate and blend.