We Asked 3 Chefs the Secret to the Best Coleslaw—They All Said the Same Thing

When it comes to summer side dishes, it’s hard not to think of coleslaw. The crunchy, creamy cabbage salad conjures images of glossy barbecue ribs and grilled chicken. And, according to the Southern chefs I chatted with, there are two ingredients that are key to making a delicious, authentic coleslaw.

The Key to a Sweet and Tangy Slaw

While there’s more than one type of Southern-style slaw salad—including barbecue and yellow slaw—what’s known as “white coleslaw” is probably the most popular. Mayonnaise is a staple ingredient in that version, and also often buttermilk, but Alabama native and Chopped champion Star Maye says it’s vinegar and sugar that make coleslaw…coleslaw. “The [sweet and tangy] dressing is definitely the most important part of this wonderful Southern delight,” added Maye, who combines green and purple cabbage in her recipe.

And Maye isn’t the only fan of the classic coleslaw. “My go-to is mayonnaise-based, old-fashioned, Southern-style [coleslaw],” says James Beard Award–winning cookbook author and TV personality Virginia Willis. “I add a little apple vinegar to my mayo dressing; it gives a pop of sour, fruity flavor that complements the sweet-bitterness of the cabbage.”

“As a chef from the South, I can tell you one thing we pride ourselves on is a good Southern coleslaw. It’s a simple side that has stood the test of time,” shared Robert Butts, co-owner and executive chef at Auburn Angel in Atlanta, Georgia. “Many people think of coleslaw with only the mayo base, but adding to the mix is vinegar and sugar. The acidity of the vinegar adds tanginess and zestiness, while sugar adds a sweeter note that complements the slaw as a whole, making for a more pronounced taste.” 

Ways to Change Up Classic Coleslaw

Many traditional recipes call for apple cider vinegar, but Butts says that experimenting with different varieties can change the flavor of the slaw in surprisingly good ways. He recommends trying red-wine vinegar, rice vinegar and even white vinegar.

The same goes for the sugar. “A lot of people go straight for white sugar, but brown sugar is also good, as it brings out a more earthy, molasses taste,” added Butts. And the options don’t end there: “When it comes to coleslaw, you can have so much fun in the flavoring department. Whether you want to make it a spicier slaw by adding Tabasco, and even sriracha, or try it with your favorite BBQ sauce to top burgers. The combinations and possibilities are endless.” 

Pro Tips for Better Coleslaw

Like with many recipes, one wrong move can lead to disappointing results, so keep these pro tips in mind to achieve the perfect coleslaw.

• Willis recommends that you shred a whole head of cabbage for a fresher and more flavorful salad.
• Because pre-shredded cabbage is a convenient time-saver, follow Maye’s tip and be sure to dry bagged cabbage with paper towels to draw out excess moisture that can otherwise make for a soggy salad.
• “Don’t drown your slaw in mayo, and even vinegar, because you want that fresh taste and crunch to come through, while not hiding everything that makes a simple slaw great,” says Butts.
• Slowly build up the flavors, and taste it along the way. This tip from Butts helps prevent overdressing and overseasoning that can quickly ruin the coleslaw.
• Maye says to cover and chill the coleslaw until ready to serve. One to two hours is ideal for allowing the flavors to marry, but it’s best eaten within 24 hours for peak crunchy texture. 

What To Serve with Coleslaw

Coleslaw is a versatile salad that’s commonly served alongside grilled and smoked meats, but it also makes for a great hamburger or sandwich topping, and it can even be served as a main dish when you add more vegetables, like Ina Garten does with her coleslaw recipe.

A few EatingWell recipes that pair wonderfully with coleslaw:

The Bottom Line

For a crunchy, creamy coleslaw with well-balanced flavors, do like Southern chefs do and add vinegar and sugar for a sweet and tangy note. When time permits, choose a whole fresh cabbage over pre-shredded bagged cabbage and shred it yourself for better texture and flavor and an overall fresher salad. And remember that you can always add more dressing, so add it little by little, tasting along the way, to avoid an overly wet salad.