This creamy, classic coleslaw tastes just like the one you’ll find at Cracker Barrel. A super easy side dish that goes great at summer BBQs.
Creamy Coleslaw
Serve this coleslaw as a side dish alongside Arabic Potato Salad, Macaroni Salad, or my favorite Potato Salad.
I recently made this coleslaw (is it cole slaw or coleslaw?…I think it’s one word but my eyes like two better) for Rosie’s birthday party with BBQ chicken made in the slow cooker. We piled the coleslaw on top and it made great sandwiches.
Do you prefer vinegar based or mayo based slaw? It just depends on my mood, because I like both. If you like the Cracker Barrel version, you’ll love this one.
It also makes a great side dish with slow cooker sloppy joes.
Cracker Barrel Coleslaw Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Shredded Cole Slaw Mix – Either buy the pre-shredded slaw mix (easy) or buy cabbage, carrots, and red cabbage and shred it yourself.
- Miracle Whip – Or you can use mayo, but I used Miracle Whip.
- Celery Seed
- Salt & Pepper
- Sugar
- White Vinegar
- Buttermilk – if you don’t have any, use my easy buttermilk replacement
- Milk – I used 2%
- Lemon Juice
Helpful Tools
How to make Cracker Barrel Coleslaw
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
JumpDo you know how easy it is to make coleslaw? SO EASY.
- First, if you’re looking for a shortcut like me, buy the bag of shredded coleslaw mix. If not, shred your own cabbage, carrots, and red cabbage thinly (or use a mandoline).
- Next, add in the rest of the listed ingredients and stir to combine.
- Finally, let chill for at least 3 hours in the fridge to let the flavors come together.
- Give it a toss when you’re ready to serve and enjoy!
Why does coleslaw go watery?
Because cabbage releases water, sometimes you end up with watery coleslaw.
To prevent that from happening, take a little extra time to sweat out your cabbage. Put it in a colander, over a bowl, add salt, mix, and let it sit for at least an hour.
It will weep out excess water that you can press out with paper towel. Then you’re ready to make coleslaw.
How long can I keep coleslaw in the fridge?
Keep coleslaw in the fridge for 3-5 days safely. Don’t let it sit out for more than 2 hours!
How far ahead can you make coleslaw?
I know when you’re prepping for a BBQ or get-together, you usually like to make as much as you can ahead of time, but coleslaw is one of those dishes that are best when made and served within 24 hours.
Otherwise, you risk it getting watery and limp.
What to serve with it
Coleslaw pairs beautifully with slow cooker hot honey chicken sandwiches, chicken bacon ranch sandwiches, copycat Chick-fil-A nuggets, or boneless wings.
Need more BBQ side dishes? Try these:
- Slow Cooker Cowboy Beans
- Mexican Street Corn Pasta Salad
- Feta & Artichoke Pasta Salad
- Southern Homestyle Mac & Cheese
- Bacon Ranch Pasta Salad
- Blue Cheese Slaw
Cracker Barrel Cole Slaw
Ingredients
- 5 cups coleslaw mix shredded cabbage/carrots/purple cabbage
- 1 cup Miracle Whip
- 1 teaspoon celery seed
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅓ cup granulated white sugar
- ¼ cup vinegar
- ¼ cup buttermilk
- ¼ cup milk I use 2%
- 4 teaspoons lemon juice
Instructions
- Pour cole slaw mix into a large bowl.5 cups coleslaw mix
- Add in miracle whip, celery seed, salt, pepper, sugar, vinegar, buttermilk, milk, and lemon juice.1 cup Miracle Whip, 1 teaspoon celery seed, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/3 cup granulated white sugar, 1/4 cup vinegar, 1/4 cup buttermilk, 1/4 cup milk, 4 teaspoons lemon juice
- Mix and toss until well combined.
- Chill in the fridge for 3 hours.
- Serve and enjoy!
Notes
- For best texture and flavor, make coleslaw within 24 hours of serving.
- If not using a bag of coleslaw mix, you can use a mandoline to chop the cabbage, carrots, and purple cabbage.
- To avoid watery slaw, salt the cabbage and let it rest in a colander for at least an hour—then press out excess moisture with paper towels.
- Store in the fridge and enjoy within 3–5 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
WHERE ARE THE ingredient AMOUNTS?? USELESS !!!
DIRECTLY ABOVE THE COMMENT BOX YOU JUST LEFT THIS IN =) There is a “jump to recipe” button at the top of the page that takes you directly to the recipe card if you don’t need the tips.
that’s 11 pages down the web page. Horrible design.
Again, the ‘JUMP TO RECIPE” button is the first thing you see, if you can’t be troubled to scroll a bit through tips and questions that I will inevitably be asked. Happy holidays to you.
I ALWAYS use the “jump to recipe” button! It’s so easy!!!!!! I find your site very easy to navigate.
Thanks, Nancy! So do I 😉
Made it for 1st time & really enjoyed it.
Recipe is easy to follow.
I used Miracle whip, too.
Thanks for the tip!