🥗 Dolly Parton’s Classic Coleslaw Recipe

If you love creamy coleslaw with a little extra tang, this is one recipe worth trying. Dolly Parton’s coleslaw is a classic Southern-style side made with crisp cabbage, carrot, bell pepper, onion, mayonnaise, vinegar, and—here’s the fun part—sweet pickle juice and chopped dill pickle. (Epicurious)

The recipe is associated with Dolly Parton’s Dollywood Presents Tennessee Mountain Home Cooking cookbook, originally published in 1989. (Kitchn)

The combination of creamy mayonnaise, vinegar, sweet pickle juice, and crunchy vegetables gives this slaw a sweet, tangy, refreshing flavor that works especially well alongside barbecue, fried chicken, burgers, sandwiches, and summer cookouts.

🥬 Ingredients

For the coleslaw:

• 1 medium head green cabbage, finely chopped or shredded
• 1 medium onion, finely chopped
• 1 carrot, grated or finely chopped
• ½ green bell pepper, finely chopped
• 1 dill pickle, finely chopped, or 1 tablespoon dill pickle relish

For the dressing:

• 1 cup mayonnaise
• ¼ cup sweet pickle juice
• ¼ cup white vinegar
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• ¼ teaspoon black pepper

These quantities reflect versions of the recipe published from Dolly’s cookbook, with minor variations appearing in some modern adaptations. (Food.com)

👩‍🍳 How to Make Dolly Parton’s Coleslaw

1. Prepare the vegetables

Remove any tough outer leaves from the cabbage. Cut the cabbage into quarters, remove the core, and finely chop or shred it.

Place the cabbage in a large mixing bowl.

Add the finely chopped onion, grated carrot, chopped bell pepper, and chopped dill pickle.

2. Make the creamy dressing

In a separate bowl, whisk together the mayonnaise, sweet pickle juice, white vinegar, sugar, salt, and black pepper.

Whisk until smooth and creamy.

The pickle juice is what gives this dressing its distinctive sweet-and-tangy flavor. (Simply Recipes)

3. Combine everything

Pour the dressing over the vegetables.

Use tongs or a large spoon to toss everything together until the cabbage and vegetables are evenly coated.

4. Chill

Cover the bowl and refrigerate the coleslaw for at least 15–30 minutes before serving.

Chilling gives the flavors time to come together and allows the cabbage to soften slightly while remaining crunchy.

For an even more flavorful slaw, you can let it rest for a few hours in the refrigerator.

5. Serve

Give the coleslaw another gentle toss before serving.

Taste and adjust the seasoning if necessary. If you prefer a sweeter slaw, add a little more sugar. If you like more tang, add a small splash of vinegar or pickle juice.

---

⭐ Why the Pickle Juice Makes This Coleslaw Special

At first, adding pickle juice to coleslaw might sound unusual.

But it makes perfect sense once you taste it.

The mayonnaise provides richness, the vinegar adds acidity, and the sweet pickle juice brings a combination of sweetness and tang. The chopped dill pickle adds little bursts of flavor throughout the crunchy cabbage.

That’s the ingredient combination that makes this version different from an ordinary creamy coleslaw. (Epicurious)

🍽️ What to Serve With Dolly Parton’s Coleslaw

This is an especially good side dish for Southern-style meals.

Try serving it with:

• Pulled pork
• BBQ chicken
• Smoked brisket
• Burgers
• Fried chicken
• Grilled chicken
• Hot dogs
• Pulled-pork sandwiches
• Grilled sausages
• Fried fish
• Baked beans
• Corn on the cob

It also makes a fantastic topping for pulled-pork or barbecue sandwiches.

💡 Recipe Tips

Shred the cabbage fairly finely.
Very large pieces can make the slaw difficult to eat and can prevent the dressing from coating everything evenly.

Don’t skip the pickle juice.
It’s one of the defining flavors of this recipe.

Use full-fat mayonnaise for the creamiest result.
The acidity from the vinegar and pickle juice can make lighter mayonnaise thinner.

Let it rest.
Although you can eat the slaw immediately, giving it some time in the refrigerator allows the flavors to blend.

Adjust it to your taste.
Some people prefer a sweeter slaw, while others like more vinegar and pickle flavor. Start with the recipe as written and adjust from there.

🥕 Easy Variations

Want to put your own spin on it?

Add red cabbage

Replace part of the green cabbage with shredded red cabbage for extra color and crunch.

Add more carrot

If you love a colorful coleslaw, increase the amount of grated carrot.

Use pickle relish

If you don’t have a dill pickle available, dill pickle relish works perfectly well.

Make it extra crunchy

Add the dressing shortly before serving if you prefer very crisp cabbage.

Give it a little heat

For a spicy variation, add a finely minced jalapeño or a pinch of cayenne pepper.

🧊 How to Store Coleslaw

Keep leftover coleslaw covered in the refrigerator.

Because this recipe contains mayonnaise and fresh vegetables, don’t leave it sitting at room temperature for extended periods, particularly during outdoor gatherings or hot weather.

The cabbage will continue to soften as it sits, so the texture is generally best within the first day or two.

❓ Frequently Asked Questions

Can I make Dolly Parton’s coleslaw ahead of time?

Yes. Making it a little ahead can actually help the flavors blend. For the crunchiest texture, however, don’t prepare it too far in advance.

Can I use bagged shredded cabbage?

Absolutely. A bag of prepared coleslaw mix can save time. You can add the chopped onion, bell pepper, carrot, and pickle yourself.

Is the pickle juice sweet or dill?

The recipe uses sweet pickle juice in the dressing while also adding dill pickle or dill pickle relish. That sweet-and-tangy combination is part of what makes the recipe distinctive. (Food.com)

Can I use apple cider vinegar?

You can, although white vinegar gives the classic sharp flavor. Apple cider vinegar will create a slightly different, fruitier taste.

🥗 Dolly Parton’s Coleslaw

Prep Time: 15 minutes
Chill Time: 15–30 minutes
Total Time: About 30–45 minutes
Servings: 10–12

Printable Recipe

Ingredients

• 1 medium head green cabbage, chopped
• 1 medium onion, finely chopped
• 1 carrot, grated
• ½ green bell pepper, finely chopped
• 1 dill pickle, chopped, or 1 tablespoon dill pickle relish
• 1 cup mayonnaise
• ¼ cup sweet pickle juice
• ¼ cup white vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Place the chopped cabbage, onion, carrot, bell pepper, and dill pickle in a large bowl.
2. In a separate bowl, whisk together the mayonnaise, sweet pickle juice, vinegar, sugar, salt, and pepper.
3. Pour the dressing over the vegetables.
4. Toss thoroughly until everything is evenly coated.
5. Cover and refrigerate for at least 15–30 minutes.
6. Toss again just before serving.

Enjoy! 🥗💛

Final Thought

Sometimes the best recipes aren’t complicated at all. Dolly Parton’s coleslaw takes familiar ingredients and gives them a Southern twist with sweet pickle juice and dill pickles. The result is creamy, crunchy, tangy, and just sweet enough—a simple side dish that can easily become the star of the plate.