Coleslaw is a family favorite in our house. It’s one of those side dishes that is easy to make and goes great with so many dishes. There are so many different coleslaw recipes out there. The one my family likes best is this Tri-Color Sweet Southern Coleslaw Recipe. It’s a copycat recipe for Rudy’s coleslaw. It combines both green and red cabbage, carrot, mayo, cider vinegar, and a little bit of cane sugar.
My family LOVES, LOVES, LOVES barbecue. Actually that’s putting it mildly. We LOVE, LOVE, LOVE Barbecue. We’ve lived in California, Texas, Oklahoma, and North Carolina. So, we have tried all kinds of barbecue and different coleslaw recipes. This version is a southern coleslaw recipe based on the coleslaw you get at Rudy’s BBQ, a regional chain of barbecue joints. Their coleslaw is a sweet slaw with shredded green cabbage and carrot. This southern coleslaw recipe is great with smoked sausage and brisket at a picnic or backyard party, during Sunday supper with Roasted Chicken, or for lunch with a ham and cheese sandwich. Here I’ve added this sweet coleslaw to pulled pork and Hawaiian rolls to create Carolina Sliders with Coleslaw.
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You can serve this sweet coleslaw immediately or store it in the refrigerator until ready to use it. I like to let it sit for at least 1 hour to let the flavors meld. My kids love that the slaw will turn pink if you let it sit overnight. Either way, it’s a great side dish using real food ingredients.
Let’s talk about kitchen safety for just a minute here. For the recipe, you’re going to cut the cabbage and carrots up into small pieces. This is how Rudy’s does it and how we like it. But that kind of prep work takes forever by hand. If you use a tool like a mandolin, you run the risk of cutting yourself. I finally got rid of my mandolin because I ALWAYS knicked a finger or a nail. Now, I use my Kitchenaide Stand Mixer with the food processor attachment to save time and my finger tips. It lets me slice the cabbage into thin ribbons and grate the carrots with relative ease. Plus, best of all, my fingers are intact.
What should you use to cut and grate? That’s up to you. You can use a food processor, a mandolin, or just cut up everything my hand. With the food processor, it takes less than 10 minutes to make this delicious tri-color sweet southern coleslaw recipe. So you decide.
- 1 medium green cabbage
- 1/4 small red cabbage
- 3 carrots
- 1 cup mayonnaise
- 1/4 c sugar
- 2 Tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Shred cabbages using a shredding blade on a food processor or knife (thinly slice and chop) into small pieces
- Grate carrots using box grater or grating blade in a food processor.
- In a big bowl, combine mayonnaise, sugar, vinegar, salt, and pepper.
- Add cabbage and carrots. Mix to combine.
- Serve immediately, but is best after the salad has been refrigerated for at least 1 hour.
Amount Per Serving: Calories: 1794 Total Fat: 166g Saturated Fat: 26g Cholesterol: 93mg Sodium: 2830mg Carbohydrates: 78g Sugar: 55g Protein: 6g
If you like this side dish recipe, you may also like these:
- Roasted Butternut Squash and Farro Salad
- Mom’s Potato Salad with Egg
- Crock Pot Ribs and BBQ Beans
- Russian Salad (potato, beets, and pea salad)
- Broccoli Crunch Salad