Dolly Parton’s Coleslaw is a creamy, crisp Southern style slaw with a simple sweet and tangy dressing.
Fresh cabbage, carrots, bell pepper, onion, and pickles come together with mayonnaise, vinegar, and pickle brine for plenty of crunch and flavor.
After a quick mix, the coleslaw chills for an hour so the vegetables can absorb the dressing. It makes an easy side for barbecue, fried chicken, sandwiches, and summer meals.
Why This Recipe Will Win You Over
- Simple preparation: The vegetables only need to be chopped, shredded, and tossed with the dressing.
- Make ahead friendly: The one hour chilling time gives the flavors a chance to develop before serving.
- Crunchy texture: Finely shredded cabbage and fresh vegetables provide plenty of bite.
- Sweet-tangy balance: Sugar, vinegar, and sweet pickle juice create a dressing that balances the creamy mayonnaise.
- Easy side dish: It pairs naturally with grilled meats, barbecue, fried chicken, and sandwiches.
- No complicated ingredients: Most of the ingredients are common refrigerator and pantry staples.
Ingredient Insights and Easy Swaps
- Green cabbage: Finely shredded cabbage forms the crisp base of the slaw. Shredding it evenly helps the dressing coat each piece without leaving large, awkward chunks.
- Carrot: Grated carrot adds natural sweetness and color while complementing the cabbage. A box grater makes it easy to get fine pieces that blend into the slaw.
- Bell pepper and red onion: These vegetables add fresh crunch, mild sweetness, and color. Dice them finely so they distribute evenly throughout each serving.
- Dill pickles and pickle juice: Pickles provide texture and a tangy bite, while the sweet pickle juice gives the dressing its distinctive sweet and sour character.
- Mayonnaise: Mayonnaise creates the creamy foundation of the dressing. Use a good quality mayonnaise with a flavor you enjoy because it makes up most of the dressing.
- Vinegar and sugar: White vinegar sharpens the dressing while sugar rounds out its acidity. Together with the pickle juice, they create the sweet tangy balance.
Dolly Parton’s Coleslaw Recipe
Dolly Parton’s Coleslaw is a creamy, crisp Southern style slaw with a delicious sweet-and-tangy dressing. Fresh cabbage, carrots, bell pepper, onion, and pickles come together with mayonnaise, vinegar, and pickle brine for a simple side that pairs beautifully with barbecue, fried chicken, and summer meals.
Ingredients
Equipment
Method
- Finely shred the cabbage and grate the carrot. Dice the bell pepper, onion, and pickles into small pieces so every bite has a good balance of crunchy vegetables and creamy dressing.
- In a large mixing bowl, whisk together the mayonnaise, sweet pickle juice, white vinegar, sugar, salt, and black pepper until smooth and creamy. The pickle brine gives the dressing its signature tangy flavor.
- Add the shredded cabbage, carrot, bell pepper, red onion, and chopped pickles to the bowl with the dressing. Toss gently until the vegetables are evenly coated.
- Taste the coleslaw and adjust the seasoning as needed. Add a little more pickle juice for extra tang, sugar for more sweetness, or black pepper for a sharper finish.
- Fold in the chopped fresh dill, if using. Keep the mixing gentle so the cabbage stays crisp rather than becoming overly soft.
- Cover the bowl and refrigerate for at least 1 hour before serving. This gives the vegetables time to absorb the creamy, sweet and tangy dressing.
- Give the coleslaw a final toss just before serving. Transfer it to a serving bowl and garnish with a little fresh dill or finely chopped pickle, if desired.
Nutrition Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 10 g |
| Protein | 2 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 650 mg |
Things to Avoid While Making This Recipe
- Cutting the vegetables too large: Finely shredded and diced vegetables distribute the dressing much more evenly.
- Overmixing the cabbage: Toss gently so the vegetables stay crisp and retain their texture.
- Adding too much dressing at once: The listed amount provides the intended creamy consistency, so coat the vegetables evenly rather than aggressively mixing.
- Skipping the chilling time: The hour in the refrigerator allows the flavors to blend and the dressing to settle into the vegetables.
- Using too much vinegar: The pickle juice already contributes acidity, so adding extra vinegar can make the dressing overly sharp.
- Serving without a final toss: Some dressing can settle at the bottom while chilling. A quick gentle toss redistributes it before serving.
Easy Ways to Change It Up
- More pickle flavor: Add a little extra finely chopped dill pickle for a stronger tangy bite.
- Fresh herb finish: Increase the fresh dill for a more pronounced herbal flavor.
- Extra crunch: Add finely chopped celery for another crisp vegetable element.
- Milder onion flavor: Use less red onion if you prefer a softer allium flavor.
- More sweetness: Add a small amount of extra sugar if you prefer a sweeter Southern-style slaw.
- Sharper dressing: Add a little additional white vinegar for a more pronounced tang.
- Colorful slaw: Replace part of the green cabbage with finely shredded red cabbage for extra color.
More Recipes You May Like
- Lemon Greek Salad Recipe
- Strawberry Buttercream Cake
- Banana and Chocolate Chip Cake
- No-bake Lemon Cheesecake
- Strawberry Shortcake
How to Store Dolly Parton’s Coleslaw
- Use an airtight container: Transfer leftover coleslaw to a sealed container to help protect its creamy dressing and fresh vegetable flavor.
- Keep refrigerated: Store the coleslaw in the refrigerator whenever it is not being served.
- Enjoy within a few days: For the best texture and freshness, eat the prepared coleslaw within 3–4 days.
- Expect some softening: The cabbage and other vegetables will gradually soften as they sit in the dressing. A gentle toss can redistribute the dressing before serving.
- Keep garnishes separate: If using fresh dill or additional chopped pickles as a garnish, add them shortly before serving for the freshest appearance and texture.
Frequently Asked Questions
- Why is pickle juice used in the dressing?
Sweet pickle juice adds acidity, sweetness, and pickle flavor at the same time, giving the creamy dressing more depth than vinegar alone. - Can I shred the cabbage ahead of time?
Yes. Shredding the cabbage and preparing the other vegetables ahead can make final assembly quicker. - Why does the recipe use red onion instead of yellow onion?
Red onion provides a crisp texture and slightly sharper flavor along with its vibrant color, which works well in a cold slaw. - How finely should I shred the cabbage?
Aim for thin, even shreds. Fine cabbage allows the dressing to coat the vegetables thoroughly without creating oversized pieces. - Why does the coleslaw taste better after chilling?
Chilling gives the dressing time to mingle with the vegetables, allowing the sweet, tangy, creamy, and pickle flavors to become more integrated. - How can I keep the coleslaw crisp?
Start with fresh, crisp cabbage, avoid overmixing, and keep the prepared slaw refrigerated until serving. - Can I prepare the dressing separately?
Yes. The dressing ingredients can be whisked together separately before combining with the vegetables when you are ready to assemble the slaw.
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