This Tennessee-style mustard coleslaw is a classic with a twist—I love how the yellow mustard gives it that extra kick. It’s not just a great side; it’s perfect for piling on burgers or hot dogs, too.
Mustard Slaw
This Tennessee-style mustard coleslaw is all about that perfect kick of yellow mustard. It adds just the right amount of tang without overwhelming the other flavors. The balance of mayo, mustard, sugar, and vinegar is what makes this coleslaw a staple at BBQs.
This coleslaw is one of my favorites because it pairs so well with smoked meats and sandwiches. Whether I’m serving it on the side or piling it on a pulled pork sandwich, it’s a must-have at any cookout.
Why I Love This Recipe
- The crunchy texture of the cabbage and carrots stays fresh even after being dressed.
- It’s super easy to whip up with just a few simple ingredients.
- It’s a crowd-pleaser that fits right in at any BBQ or picnic.
Tennessee Coleslaw Ingredients
I am rarely without any of these staple ingredients in my home. Usually just have to pick up the cabbage from the market.
- Mayonnaise – I highly suggest using a full-fat version for the best taste.
- Yellow mustard – nothing fancy or flavored, just plain yellow mustard.
- Apple cider vinegar – ACV gives the perfect flavor profile for this coleslaw recipe.
- Sugar
- Salt and pepper
- Celery seed – Adds lots of unique flavor to this coleslaw.
- Cabbage – Shred the cabbage yourself for the best crunch and varying sizes and pieces for texture.
How to Make Tennessee-Style Mustard Coleslaw
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: Whisk together mayonnaise, mustard, vinegar, sugar, salt, pepper, and celery seeds in a large bowl until everything’s smooth and well mixed.
- Step Two: Toss the shredded cabbage into the mayo-mustard mix, making sure it’s all evenly coated.
- Step Three: Pop it in the fridge to chill for about an hour before serving—I like giving it that time to let the flavors really meld.
Recipe Tips
Here are a few tips to help you get the perfect texture and flavor for your coleslaw:
- Once you add the dressing to the cabbage, it starts to lose its crunch, so it’s up to you how you like your coleslaw texture.
- I usually chill it for about an hour before serving—this gives the flavors a chance to meld nicely.
- If you let the coleslaw sit too long, the shredded cabbage releases more water and can get a bit soggy. But if you like it that way, go ahead and let it sit longer.
- That one-hour chill helps the flavors blend together perfectly.
Storage and Leftovers
For storing your coleslaw, keep these tips in mind:
- Refrigerate promptly to keep it fresh by storing in an airtight container.
- It’s best to eat the coleslaw within 2 days for optimal texture and flavor.
- If making ahead, store the dressing and cabbage separately to maintain crunch.
Mustard-based coleslaw is so different from my usual slaw favorites, pineapple coleslaw and a cilantro-lime broccoli slaw, which I make often. I especially love this Tennessee style version topped high on a chicken burger, it’s simply the best combination of flavors.
More Sides Dishes For Your Barbecue
It’s all about the sides anyway!
- Creamy Cauliflower Salad
- Bacon Ranch Tortellini Salad
- Bacon Broccoli Salad
- Fresh Creamed Corn
- Cucumber Edamame Salad
- Avocado and Three Bean Salad
This post may contain affiliate links. Please read my disclosure policy.
Tennessee Style Mustard Coleslaw
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup prepared yellow mustard
- 1/4 cup apple cider vinegar
- 1/4 cup granulated sugar
- 2 tsps kosher salt
- 2 tsps course ground black pepper
- 1 tsp celery seed
- 1 large head cabbage, shredded
Instructions
- In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, pepper and celery seeds in a bowl.1/2 cup mayonnaise, 1/4 cup prepared yellow mustard, 1/4 cup apple cider vinegar, 1/4 cup granulated sugar, 2 tsps kosher salt, 2 tsps course ground black pepper, 1 tsp celery seed
- Add shredded cabbage to the mayo-mustard mixture and toss well.1 large head cabbage, shredded
- Chill for one hour before serving.
Notes
Nutrition
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Sandy says
Love this!!!
Bob in Atlanta says
I have been enjoying TN slaw for some time. I frequently mix in some rotisser chicken. Today I tried adding some raisins and thought they are a great complement to the slaw!
Darryl in Austin says
This was serious yum with a burger and pulled pork. We loved it.
Terry C says
I am always hoping to find a coleslaw recipe I will really like, and this looks like it, as I love mustard. I also love the bowl in your pictures — may I ask if that is a particular brand? The colors are beautiful!
Barton says
Simply perfect, should have done this rather than braised the red cabbage yesterday. But made it tonight and it was excellent.
Nina Vandewater says
Live in Nashville and love my TN coleslaw, but this is definitely a regional part of TN that makes this kind. Nevertheless, your photographs are beautiful and I tried it. It was amazing.
Cathy says
Think where Tennessee, Georgia, and Alabama meet….this is popular for mustard coleslaw.
Roz Z says
I love coleslaw but have never had this type (with all that mustard). I’m a new fan of this style.
Leo says
The taste, unbeatable. The color needs a little help. Next time I will add some red cabbage and maybe a carrot. But it sure does taste amazing!
Athena R. says
I was born and raised in TN, and my mom always put mustard in her coleslaw. This was yummy. Made it for a party.
kellypea says
This was absolutely amazing, we loved it.
Dan A. says
Making it for the fourth time…celery seeds are the “secret star”, and of course, the mustatd!
Diane says
I added chopped white onion to mine and it was good like that as well. We used it on our hot dogs and hamburgers.
Bob Ruby says
I really like his recipe, especially with rotisserie chicken pieces mixed in . Today I had an inspiration and added raisins. They added a great flavor.
Cathy Pollak says
I’ll have to try that sometime. Glad you’re enjoying this coleslaw.
Michael says
Really enjoyed this coleslaw. I piled it on chicken burgers over the weekend and it was quite popular.