1-First Step: Mix the dressing Grab a small bowl and add the mayonnaise, sugar, lemon juice, apple cider vinegar, celery salt, salt, and pepper. Stir well until the mixture looks smooth and creamy. The sugar should dissolve as much as possible so the dressing tastes balanced in every bite. If you are making Southern Coleslaw for a cookout, this dressing can be mixed ahead and kept covered in the fridge for a couple of hours or even up to two weeks.

2-Second Step: Prep the coleslaw Place the 14 oz bag of coleslaw into a large mixing bowl. A pre-packaged bag is the fastest route, which is great for busy parents, students, or anyone who wants a quick side dish. If you prefer, you can use a 10 to 16 oz bag instead, especially if you are serving a smaller group. For the best texture, keep the cabbage cold until you are ready to mix it.

3-Third Step: Combine dressing and slaw Pour the dressing over the coleslaw and mix well until every shred is coated. Use a spoon or tongs and fold gently so you do not crush the cabbage. The dressing should cling to the vegetables without pooling at the bottom of the bowl. If you want a lighter finish, start with a little less dressing and add more as needed.

4-Fourth Step: Taste and adjust Taste the Southern Coleslaw before serving. If you want more tang, add a tiny splash of apple cider vinegar or lemon juice. If you want it sweeter, add a small pinch more sugar. If you like more bite, add a little extra pepper. This is the point where you can make the recipe fit your family’s taste.

5-Final Step: Serve right away or chill You can serve Southern Coleslaw immediately if you want a crisp, fresh crunch. For the best flavor, refrigerate it for 1 to 2 hours so the dressing can soak into the cabbage a little. That short chill time gives the slaw a fuller taste and helps it sit nicely beside BBQ meats, burgers, tacos, or hot dogs.