My southern coleslaw recipe uses peach yogurt for a tangy, sweet dressing. Make it in just 30 minutes to enjoy summer flavor all year long!
This sweet and sassy side dish is delicious and refreshing on its own, but it is also the perfect coleslaw on pulled pork sliders!
Meanwhile, the required ingredient, vinegar, solidifies it as a true southern specialty.
Southern coleslaw recipe ingredients
- Cabbage – I like to use a mix of red and green cabbage because the colors add visual interest, and the flavors are a little bit different as well.
Green cabbage has a slight peppery flavor, while red cabbage is naturally sweeter.
- Carrot – Since these typically come in bunches, use leftovers to make some delicious pickled carrots. Or, shred all of them at once and keep the extra in the fridge to throw in meatloaf, stir fry, and casseroles.
- Peach yogurt – To get a smooth dressing, choose yogurt that is peach flavored instead of the kind with large chunks of peaches at the bottom of the cup.
- Apple cider vinegar – When used in simple recipes like salad dressings, the distinct flavor of this vinegar makes a big difference.
If you need a substitute for your vinegar slaw, try white wine vinegar or some lemon juice. Unfortunately, regular white vinegar doesn’t have much flavor.
How to shred cabbage for coleslaw
First, remove and discard any outer leaves that are tough or damaged. Rinse and dry the cabbage now or shred it first and run it through a salad spinner.
Cut the cabbage into quarters, then hold each wedge against a cutting board and slice at an angle to remove the stem.
- With a knife: Lay a wedge flat side down and slice across widthwise to make thin shreds. If you’d like longer pieces, cut across lengthwise instead. Repeat with each wedge until finished.
- With a mandolin slicer: Adjust the blade to the correct thickness and run each wedge over the blade to shred it. Hold the wedge upright for smaller pieces.
To create longer shreds, lay it flat side down. Finish the end of the wedges with a knife so you don’t cut your fingers on the mandolin.
How to make peach coleslaw
This truly couldn’t be any easier to make, and the longer it sits, the more time the flavors have to combine. As a result, it’s a great make-ahead option as well.
If you’ll be using this coleslaw for pulled pork sandwiches, I recommend making it no more than a day ahead of time. This way, the cabbage will still have some crunch.
- Make the dressing. Add all of the dressing ingredients to a bowl and whisk together until blended and smooth.
- Combine the veggies. Mix the cabbage and carrot shreds in a large bowl until well combined.
- Toss and chill. Combine the dressing with the coleslaw mixture, then cover and refrigerate for at least 20 minutes before serving.
Southern coleslaw recipe notes
- Storing leftovers. Refrigerate and use within 3 to 5 days for best results. Be sure to keep the bowl tightly covered or transfer the southern coleslaw to an airtight container instead.
- Want to save some time? Feel free to use pre-shredded cabbage so all you need to do is throw this together. Plus, you can get just the right amount instead of having leftover shreds from a whole cabbage. Find it with the bagged salads in the produce section of the grocery store.
- Make ahead dressing. It’s just as easy to whip up the dressing in advance if needed. Store it in a mason jar or other lidded container and shake well before using. It should keep in the refrigerator for up to 1 week.
- Add more texture. If you won’t be using the peach coleslaw for pulled pork sandwiches, you can add dried fruits and nuts to make it more interesting.
Raisins and toasted pecans or walnuts are classic choices, or try craisins with pepitas or sunflower seeds instead.
This post, originally published on Kevin is Cooking July 8, 2013, was last updated with new content on Jan. 5, 2021.
Peachy Southern Coleslaw Recipe
- 2 cups green cabbage shredded
- 1 cup purple cabbage shredded
- 1 large carrot shredded
- 8 oz peach yogurt
- 2 tbsp apple cider vinegar
- 1 tsp dried tarragon
- ¼ tsp salt
- ¼ tsp ground black pepper
- In a small mixing bowl using a whisk, mix together the yogurt, vinegar, tarragon salt and pepper.
- In a large bowl add the shredded cabbages and carrot and mix thoroughly.
- Pour the dressing over the cabbage mixture and mix thoroughly to incorporate completely and keep chill covered for 20 minutes. Serve with pulled pork sandwiches.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.