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Home » Recipes » Side Dishes » Homestyle Coleslaw

Homestyle Coleslaw

Even those who claim to hate all coleslaw, find themselves asking me for this recipe.

Most recently this occurred at my daughter’s wedding, where I served my “famous” Carolina Style BBQ Pulled Pork as the main attraction.
Homestyle Coleslaw

I’ve been making this slaw for years, yet for some reason I never remember to take photos of it. So I am going to do something I almost never do. Post a recipe with no photos. At least, until the next time I make it, and I promise I will photograph it!

Though, when I told the hubby that I was posting this, he said, “I don’t know if you should post that one.” I asked why. His response, “You should keep it secret. That stuff is crazy!”


But for all of those that have been requesting this recipe, I am happy to oblige!

Homestyle Coleslaw

Prep Time: 3 hours 20 minutes
Total Time: 3 hours 20 minutes

Even those who claim to hate all coleslaw, find themselves asking me for this recipe. 


  • 1 large head of cabbage (or half a head of green, and half a head of purple)
  • 3 carrots, shredded
  • ¾ c mayonnaise
  • ¼ c whole grain Dijon mustard (often called "country style Dijon" - I prefer Grey Poupon)
  • ¼ c brown sugar
  • 3 Tb apple cider vinegar
  • 2 Tb milk
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1/16 tsp cayenne pepper


    1. To begin, shred your cabbage, discarding the hard core and stem. Place the shredded cabbage and carrots in a large bowl.
    2. In mixing bowl, combine all of the remaining ingredients and whisk until completely combined.
    3. Pour the slaw sauce over the shredded cabbage and carrots. With a pair of tongs or two wooden spoons, turn the mixture until cabbage and carrots are well coated with the sauce.
    4. Cover the bowl with plastic wrap and refrigerate for 3 hours or overnight. Give it a stir a couple times while it is chilling.
    5. Enjoy!

3 thoughts on “Homestyle Coleslaw”

  1. I’ve been looking on-line for a good coleslaw recipe to go
    with my bbq pork. I didn’t want the very sweet kind; this
    is perfect! thanks Constance.
    (my pork roast is cooked for hours in the crockpot with Dr. Pepper and
    bbq sauce. Fam. loves it)


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