Tangy Southern mustard coleslaw breaks from the classic mayonnaise-forward version. Its flavor is layered—tangy and creamy with a touch of sweetness and a mild spicy bite—making it an ideal side for pulled pork, grilled meats, or classic slaw dogs.
Don’t Sweat The Recipe is supported by its readers. We may earn a commission if you purchase through a link on our site.
Why You’ll Love This
This version is inspired by Big Bob Gibson’s mustard slaw but simplified for home cooks. It comes together quickly and delivers a bright, bold flavor that complements rich barbecue dishes.
Serve it with grilled pork, chicken, ribs, sandwiches, pulled pork, fish tacos, or atop hot dogs for memorable “slaw dogs.” The acidity and spice cut through fatty, smoky flavors and add a lively contrast on the plate.
Key Ingredients
- Slaw – Green cabbage, purple cabbage (red cabbage), sweet onion, red bell pepper, carrot, and celery, all shredded or thinly sliced for crisp texture.
- Dressing – Yellow prepared mustard, apple cider vinegar, ketchup, sour cream, mayonnaise, cayenne pepper, and kosher salt for a balanced tangy-creaminess with a hint of heat.
How to Make Tangy Southern Mustard Coleslaw
Shred the vegetables using a food processor, mandoline, or a sharp knife. A consistent shred helps the dressing coat everything evenly while keeping the slaw crisp.
In a large bowl, combine the shredded green and purple cabbage, sweet onion, red bell pepper, carrot, and celery. Toss them lightly to distribute the ingredients.
Whisk the dressing in a medium bowl: apple cider vinegar, yellow prepared mustard, ketchup, sour cream, mayonnaise, salt, and cayenne pepper. Adjust the cayenne to taste if you prefer more heat.
Pour the dressing over the vegetable mixture and toss until everything is evenly coated. Cover and chill at least 20 minutes—an hour is better—to let the flavors meld and the cabbage soften slightly while retaining crunch.
Serve the slaw as a side dish or use it as a topping for pulled pork sandwiches and hot dogs. It’s a dependable crowd-pleaser at barbecues and potlucks.
Tips
- For convenience, substitute two packages of prepared coleslaw mix instead of shredding whole vegetables.
- Chill the slaw before serving to preserve its crispness and let the flavors marry.
- Customize with additional mix-ins like nuts, seeds, or dried fruit (raisins or craisins) for texture and sweetness.
- To reduce dairy, swap Greek yogurt for sour cream and mayonnaise—this lightens the dressing while keeping creaminess.
- If you don’t have apple cider vinegar, white vinegar or white wine vinegar work fine; adjust quantities to taste.
- Replace cayenne with your preferred hot sauce for a different spicy profile.
FAQs
Because the recipe contains mayonnaise and sour cream, keep the slaw out of the refrigerator for no more than 2 hours. To extend that during outdoor events, nest the slaw bowl inside a larger bowl filled with ice to help keep it cold.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Stir before serving; the texture will soften over time but the flavor remains excellent.
More Side Dish Recipes
Slow Cooker Boston Baked Beans
Macaroni Salad
Easy Southern Potato Salad (Classic Recipe)
Tangy Southern Mustard Coleslaw Recipe
Print
Pin
Rate
Ingredients
Slaw Ingredients
- 6 cups green cabbage shredded
- 2 cups purple cabbage shredded
- 1/2 cup sweet onion shredded
- 1 cup red bell pepper diced small
- 1/3 cup carrot shredded
- 1/4 cup celery shredded
Dressing
- 6 tablespoons apple cider vinegar
- 6 tablespoons yellow prepared mustard
- 1/4 cup ketchup
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper (or more if desired)
Instructions
-
Combine the green cabbage, purple cabbage, onion, bell pepper, carrot, and celery in a large bowl and mix well.
-
In a medium bowl, whisk together apple cider vinegar, yellow prepared mustard, ketchup, sour cream, mayonnaise, salt, and cayenne pepper until smooth.
-
Pour the dressing over the cabbage mixture and stir to coat evenly.
-
Cover and chill at least 1 hour before serving to allow flavors to meld.
Notes
Storing – Place leftovers in an airtight container and refrigerate for 3 to 4 days. Stir before serving.