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!
Miss Millie’s creamy coleslaw is loaded with fresh vegetables, like shredded cabbage and carrot (of course), as well as bell pepper and onion. But it’s the flavorful dressing that makes this the best coleslaw. The veggies are coated in a dressing that includes mayonnaise, sugar, cider vinegar, celery seeds, and dijon mustard. All of these ingredients combine to make a delicious homemade coleslaw that’s simultaneously sweet, tangy, and creamy.
Miss Millie’s best coleslaw makes the perfect Southern side dish to any main meal or a scrumptious sandwich topping. I’ve included more serving suggestions below, so let’s make some homemade coleslaw, hey?
- 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.
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!
Not that I’ve ever done that….. 😆.
Store leftovers in an airtight container in the fridge for up to 5 days. Because of the mayonnaise dressing, coleslaw doesn’t freeze well.
- To save time, you can definitely use a bagged coleslaw mix or pre-shredded cabbage (I won’t tell anyone). Then add the coleslaw dressing, marinate, and serve!
- You can substitute the sugar for honey if you like. Start with a tablespoon and add more according to taste.
- Don’t skip the celery seed! It truly adds to the coleslaw dressing flavor.
- Add some fun mix-ins, 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:
Mustard Slaw (from the SouthernPlate Mag)
Sheet Pan Cabbage and Beef Tips
- 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.
Ifferent topic .I made your pizza subs and they were a huge hit!!! So good.thank you.Also Miss Millie’s coleslaw.Delicious
That is wonderful to hear! Thank you for letting me know and yes, love me some Miss Millie’s slaw. It is soooo good 🙂 Really appreciate you!
Haven’t tried this recipe. When I make slaw I just add stuff until it tastes right but I highly recommend subbing powdered sugar for regular sugar in whatever slaw recipe you’re using. You won’t be disappointed.
My son uses the same recipe except he also adds finely copped tomatoes. Delish.
I made this today for Friday night fish fry, should have doubled!
Family already talked me into making more for memorial day weekend cook-out, and I will definitely make double the recipe.
Is the food processor a No No? Just asking ??
If you want the slaw to be a little finer then you can give the food processor a few whirls 🙂