Tangy Southern Mustard Coleslaw

Tangy southern mustard coleslaw is not your traditional creamy mayonnaise based coleslaw. A complex flavor that’s tangy, creamy, slightly sweet, and spicy. Which makes it perfect for pulled pork or even better…slaw dogs!

Tangy Southern Mustard Coleslaw in a large blue bowl.

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Why You’ll Love This

This is our take on Big Bob Gibson’s coleslaw recipe.

It’s quick and easy to mix and serve.

Mustard slaw is a versatile side dish that pairs well with various main courses. It can be served alongside grilled pork, grilled chicken, barbecue, sandwiches, or as a topping for pulled pork, fish tacos, or amazing slaw dogs.

It adds a bright, zesty touch to almost any meal and complements rich and savory flavors.

Key Ingredients

  • Slaw – Fresh green cabbage, purple cabbage (red cabbage), sweet onion, red bell pepper, carrots, and celery.
  • Dressing – Prepared yellow mustard, mayonnaise, apple cider vinegar, ketchup, sour cream, cayenne pepper, and kosher salt.

How to Make Tangy Southern Mustard Coleslaw

All the vegetables for the mustard slaw in a large bowl.

Shred the vegetables in a food processor or use a handheld grater. You can also slice them with a mandolin.

In a large bowl, combine the shredded cabbage, onion, red bell pepper, shredded carrot, and celery in a large bowl and mix well.

Mustard slaw dressing mixed in a metal bowl.

In a medium-size bowl, whisk together the apple cider vinegar, yellow prepared mustard, ketchup, sour cream, mayonnaise, salt, and cayenne pepper.

Feel free to add more cayenne pepper if you prefer a spicier kick.

Tangy Southern Mustard Coleslaw in a blue bowl with a wooden spoon.

Pour the coleslaw dressing over the vegetable mixture and toss to coat evenly.

Cover and chill for at least 20 minutes to allow the flavors to combine.

Mustard Coleslaw in a bowl.

Serve this Tangy Southern Mustard Coleslaw recipe as a side dish, top pulled pork sandwiches, or hot dogs at your next summer barbecue!

This creamy coleslaw is always a hit at potlucks.


  • You can use two packages of prepared coleslaw mix to make it even easier.
  • To keep the crunchiness of the slaw ingredients, be sure to chill the mustard coleslaw before serving.
  • Add your favorite slaw ingredients, such as extra vegetables, nuts, and seeds. Add raisins or craisins for a bit of sweetness.
  • You can substitute Greek yogurt for sour cream and mayonnaise to make the slaw dairy free.
  • We love the flavor of apple cider vinegar, but you can use white vinegar or white wine vinegar if desired.
  • Substitute your favorite hot sauce for the cayenne pepper.


How long can this slaw be at room temperature?

Because of the mayo and sour cream, you should only leave this out of the fridge for 2 hours at the most. You can extend this time by placing the mustard slaw bowl inside a larger bowl full of ice to help keep it cold.


Place any leftover slaw in an airtight container and refrigerate for up to 4 days.

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Tangy Southern Mustard Coleslaw in a large blue bowl.

Tangy Southern Mustard Coleslaw Recipe

A complex flavor that's tangy, creamy, slightly sweet and spicy.  Which makes it perfect for pulled pork or even better…slaw dogs!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American, BBQ
Prep Time: 15 minutes
59 minutes
Total Time: 15 minutes
Servings: 8
Calories: 88kcal
Author: Leigh Harris


Slaw Ingredients

  • 6 cups green cabbage shredded
  • 2 cups purple cabbage shredded
  • 1/2 cup sweet onion shredded
  • 1 cup red bell pepper diced small (or bell pepper of your choice)
  • 1/3 cup carrot shredded
  • 1/4 cup celery shredded


  • 6 tablespoons apple cider vinegar
  • 6 tablespoons yellow prepared mustard
  • 1/4 cup ketchup
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper (or more if desired)


  • Combine the green cabbage, purple cabbage, onion, bell pepper, carrot, and celery in a large bowl and mix well.
    6 cups green cabbage, 2 cups purple cabbage, 1/2 cup sweet onion, 1 cup red bell pepper, 1/3 cup carrot, 1/4 cup celery
  • In a medium-size bowl, whisk together the apple cider vinegar, yellow prepared mustard, ketchup, sour cream, mayonnaise, salt, and cayenne pepper until smooth.
    6 tablespoons apple cider vinegar, 6 tablespoons yellow prepared mustard, 1/4 cup ketchup, 1/4 cup sour cream, 2 tablespoons mayonnaise, 1 1/2 teaspoons salt, 1/4 teaspoon cayenne pepper
  • Pour the dressing over cabbage mixture and stir to coat evenly.
  • Chill at least 1 hour and serve.


Substitute two packages of prepared slaw mix if desired.
Storing – Place in an airtight container and refrigerate for 3 to 4 days.


Serving: 8g | Calories: 88kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 683mg | Potassium: 279mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1905IU | Vitamin C: 57.2mg | Calcium: 52mg | Iron: 0.7mg

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  1. Just made a batch. We always have prepared hot dogs with slaw. Born in WVa when we moved to North Carolina @ age 6 you could not find that on hot dogs anywhere! Also in Florida and now in SC we have introduced slaw dogs to many people and all loved it and never heard about it. There was a place in Orlando called Hot Dog Heaven that had various regions takes on the hot dog. One basket offered was the West Virginia Slaw Dog, which is where I am sure it originated.
    This tangy slaw would as mentioned go great with pulled pork sandwhiches, also on would go great on Sloppy Joes!

    1. My dad and his brother had two hot dog restaurants when I was growing up. There was Top Dog in St. Cloud, Florida. And there was Fancy Franks in Orlando (late 70’s, early 80’s. They got their dogs from New York and my uncle baked the buns every day (white, wheat, and rye). Every hot dog since then has paled against my memories. And I do love a good dog!

5 from 1 vote (1 rating without comment)

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