Crisp cabbage, carrot, onion, and bell pepper come together in a creamy dressing with sweet pickle juice and a little vinegar. This sweet-and-tangy coleslaw is an easy companion to barbecue, fried chicken, burgers, or a summer potluck. Finely chopping the vegetables gives each bite a good balance of crunch and dressing. This version is associated with the coleslaw recipe published in the Dollywood cookbook Tennessee Mountain Home Cooking. Discover more family favorites in our Dolly Parton Recipe Collection.

Recipe Information

Ingredients

• 1 medium head green cabbage, cored and finely chopped
• 1 medium onion, finely minced
• 1 carrot, finely minced or grated
• 1/2 bell pepper, finely minced
• 1/4 cup sweet pickle juice
• 1/4 cup white vinegar
• 1 tablespoon finely minced dill pickles or pickle relish
• 1 cup full-fat mayonnaise
• 2 tablespoons sugar
• 1/4 teaspoon ground black pepper
• 1 teaspoon salt

Preparation

1. Prepare the vegetables. Remove any tough outer cabbage leaves and cut out the core. Finely chop the cabbage, onion, carrot, and bell pepper. If using a food processor, pulse in short bursts so the vegetables stay crisp rather than becoming a purée.
2. Make the dressing. In a large bowl, whisk together the mayonnaise, sweet pickle juice, vinegar, minced pickles or relish, sugar, black pepper, and salt until smooth.
3. Toss the slaw. Add the prepared vegetables and fold them into the dressing until evenly coated.
4. Chill. Cover and refrigerate for at least 1 hour before serving to allow the flavors to come together.
5. Finish and serve. Stir well just before serving. Taste and adjust the seasoning if needed. Serve chilled.

Cook’s Notes

Our family’s variation: For a tarter, creamier slaw, use 1/2 medium sweet Vidalia onion instead of a whole onion, replace the white vinegar with 1/4 cup apple cider vinegar, and increase the carrots to 2, the black pepper to 1/2 teaspoon, the sweet pickle juice to 3/4 cup, and the full-fat mayonnaise to 1 1/2 cups. Keep the remaining ingredients the same.

Choose full-fat mayonnaise: It gives this slaw the richest texture. The original family notes recommend it because lighter mayonnaise can make the dressing thinner.

Keep the crunch: Dry washed vegetables well before chopping. The cabbage will release some liquid as it chills, so give the slaw a thorough stir before serving.

Chop evenly: Keep the cabbage and bell pepper finely chopped and mince the onion especially well so no single bite is dominated by raw onion. Pulse a food processor in batches and stop before the vegetables become a paste.

Adjust after chilling: Pickle juice and relish vary in sweetness and acidity. Taste the chilled slaw before adding more sugar, vinegar, or salt. Make small adjustments, stir, and taste again.

Plan ahead: Mix the slaw at least 1 hour before the meal and keep it covered in the refrigerator until serving. Stir from the bottom of the bowl to redistribute any dressing that has settled.

Serving Suggestions

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce: Serve the chilled slaw alongside the pork, or spoon a little onto a pulled-pork sandwich just before serving for crunch and a tangy contrast to the rich meat.

Crispy Chicken Fingers: Pair warm, crisp chicken with a generous scoop of cool coleslaw for a simple family supper or picnic plate.

Ginger Ale Marinated Grilled Pork Loin Chops: The slaw’s vinegar and crunchy vegetables complement the chops’ sweet-and-savory marinade.

For a cookout: Serve in a chilled bowl beside burgers, grilled corn, or baked beans. Add slaw to sandwiches at the last minute to help keep the bread from becoming soggy.

Beverage Suggestions

Instant Pot Iced Tea: A refreshing choice for a barbecue or fried-chicken meal. Reduce or omit the sweetener if you prefer a drier pairing with the sweet pickle dressing.

Agave Lemonade: Bright lemon flavor pairs well with the creamy slaw and grilled meats. Serve well chilled over ice.

Other pairings: Sparkling water with lemon makes a light, unsweetened option. For an alcoholic pairing, a crisp lager or dry Riesling works well with the sweet-and-tangy dressing.

Editorial Disclaimer: This recipe is part of an independent Carter Family Recipes collection celebrating the cooking traditions associated with Dolly Parton. It may be an adaptation or independently developed interpretation rather than an exact reproduction of a previously published recipe. Carter Family Recipes is not affiliated with or endorsed by Dolly Parton, Rachel Parton George, Dollywood, or their representatives.