If you’re searching for a creamy, tangy, and perfectly balanced side dish that goes with just about anything, Dolly Parton’s Coleslaw is the Southern classic you need. This easy-to-make coleslaw is crisp, flavorful, and brings comfort food vibes to every meal—just like Dolly herself would serve at a backyard picnic or Sunday supper.
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Why You’ll Love This Recipe
Classic Southern Flavor – A nostalgic coleslaw with that down-home taste.
Quick & Easy – Ready in under 15 minutes with simple ingredients.
Perfectly Creamy – Just the right balance of creaminess and crunch.
Pairs with Everything – From BBQ to fried chicken and sandwiches.
Make-Ahead Friendly – Tastes even better after chilling.
Ingredients You’ll Need
For the Slaw:
1 small green cabbage, finely shredded (about 6 cups)
1 cup shredded carrots
½ small red onion, thinly sliced or finely chopped
½ cup green bell pepper, finely chopped (optional for crunch and color)
For the Dressing:
1 cup mayonnaise
¼ cup buttermilk (or regular milk with a splash of lemon juice)
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
2 tbsp granulated sugar
½ tsp celery seed
½ tsp salt
¼ tsp black pepper
Tools You’ll Need
Large mixing bowl
Whisk
Chef’s knife and cutting board
Box grater or food processor (for shredding)
Measuring cups and spoons
Plastic wrap or airtight container for storing
Step-by-Step Instructions
Step 1: Prep the Vegetables
Shred the cabbage finely using a sharp knife, mandolin, or food processor.
Grate the carrots and finely chop the red onion and green bell pepper (if using).
Place all the veggies in a large mixing bowl.
Step 2: Make the Dressing
In a separate bowl, whisk together mayonnaise, buttermilk, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and black pepper until smooth and creamy.
Taste and adjust seasoning to your preference—add a little more sugar for sweetness or vinegar for tang.
Step 3: Combine and Toss
Pour the dressing over the cabbage mixture.
Toss everything together until the veggies are evenly coated in the creamy dressing.
Step 4: Chill Before Serving
Cover the bowl with plastic wrap or transfer to an airtight container.
Chill in the refrigerator for at least 1 hour (up to 24 hours) before serving—this lets the flavors meld and the cabbage soften slightly.
Step 5: Serve It Up
Stir the coleslaw before serving.
Spoon into a serving bowl and garnish with a sprinkle of black pepper or chopped parsley, if desired.
Tips for the Best Dolly Parton’s Coleslaw
Shred Fresh – Pre-shredded slaw mix works in a pinch, but fresh-shredded cabbage gives better texture.
Chill for Flavor – Don’t skip the chilling time; it really enhances the taste.
Balance the Dressing – Taste the dressing before mixing to adjust sweetness or tanginess.
Add a Kick – Want heat? Stir in a dash of hot sauce or a pinch of cayenne.
Make it Lighter – Swap part of the mayo with plain Greek yogurt for a lighter version.
Serving Suggestions
Classic BBQ – Perfect alongside ribs, pulled chicken, or grilled meat.
Sandwiches – Use as a topping for burgers, sliders, or fried chicken sandwiches.
Tacos – Add a creamy crunch to fish or shrimp tacos.
Picnic Side – A refreshing bite next to deviled eggs and baked beans.
Holiday Potluck – Always a hit on the potluck table!
How to Store & Reuse
Storing:
Refrigerate leftovers in an airtight container for up to 4 days.
Stir well before serving again.
Freezing:
Not recommended—mayonnaise-based dressings can separate and become watery after thawing.
Reusing Leftovers:
Toss with leftover rotisserie chicken for a quick chicken slaw salad.
Use in wraps or sandwiches for extra texture.
Serve over baked potatoes with shredded cheese for a quick meal.
Frequently Asked Questions
- Can I use purple cabbage instead?
Yes! Purple cabbage adds beautiful color and crunch. Just be aware it may tint the dressing slightly. - What if I don’t have buttermilk?
Mix ¼ cup milk with 1 tsp lemon juice or vinegar and let sit for 5 minutes. It’s a great substitute. - Is there a sugar-free version?
Absolutely. Use a sugar substitute like honey or maple syrup, or leave it out for a more tangy flavor. - Can I make this ahead?
Yes! In fact, it tastes better after a few hours in the fridge. Perfect for prepping the night before. - Can I make this vegan?
You can! Use plant-based mayo and non-dairy milk with lemon juice for a vegan dressing.
Final Thoughts
Dolly Parton’s Coleslaw is a timeless, comforting side dish that brings a touch of Southern charm to any table. With its crisp texture, creamy dressing, and versatile flavor, it’s a must-have at BBQs, potlucks, and everyday meals alike.
Make a big bowl, share it with friends and family, and channel a little bit of Dolly’s hospitality with every bite. Don’t forget to pin, share, and let me know how it turns out!
Preparation Time: 15 minutes
Chill Time: 1 hour
Cuisine: Southern American
Nutritional Information (Per Serving):
Calories: 210 | Protein: 1g | Carbohydrates: 6g | Fat: 20g | Fiber: 2g | Sodium: 220mg
Dolly Parton’s Coleslaw
- Total Time: 15 minutes
Description
If you’re searching for a creamy, tangy, and perfectly balanced side dish that goes with just about anything, Dolly Parton’s Coleslaw is the Southern classic you need. This easy-to-make coleslaw is crisp, flavorful, and brings comfort food vibes to every meal—just like Dolly herself would serve at a backyard picnic or Sunday supper.
Want more iconic Southern dishes? Subscribe now to get legendary recipes delivered right to your inbox!
Ingredients
For the Slaw:
1 small green cabbage, finely shredded (about 6 cups)
1 cup shredded carrots
½ small red onion, thinly sliced or finely chopped
½ cup green bell pepper, finely chopped (optional for crunch and color)
For the Dressing:
1 cup mayonnaise
¼ cup buttermilk (or regular milk with a splash of lemon juice)
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
2 tbsp granulated sugar
½ tsp celery seed
½ tsp salt
¼ tsp black pepper
Instructions
Step 1: Prep the Vegetables
Shred the cabbage finely using a sharp knife, mandolin, or food processor.
Grate the carrots and finely chop the red onion and green bell pepper (if using).
Place all the veggies in a large mixing bowl.
Step 2: Make the Dressing
In a separate bowl, whisk together mayonnaise, buttermilk, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and black pepper until smooth and creamy.
Taste and adjust seasoning to your preference—add a little more sugar for sweetness or vinegar for tang.
Step 3: Combine and Toss
Pour the dressing over the cabbage mixture.
Toss everything together until the veggies are evenly coated in the creamy dressing.
Step 4: Chill Before Serving
Cover the bowl with plastic wrap or transfer to an airtight container.
Chill in the refrigerator for at least 1 hour (up to 24 hours) before serving—this lets the flavors meld and the cabbage soften slightly.
Step 5: Serve It Up
Stir the coleslaw before serving.
Spoon into a serving bowl and garnish with a sprinkle of black pepper or chopped parsley, if desired.
Notes
Shred Fresh – Pre-shredded slaw mix works in a pinch, but fresh-shredded cabbage gives better texture.
Chill for Flavor – Don’t skip the chilling time; it really enhances the taste.
Balance the Dressing – Taste the dressing before mixing to adjust sweetness or tanginess.
Add a Kick – Want heat? Stir in a dash of hot sauce or a pinch of cayenne.
Make it Lighter – Swap part of the mayo with plain Greek yogurt for a lighter version.
- Prep Time: 15 minutes
- Cuisine: Southern American
