Dolly Parton’s Coleslaw

Servings: 10-12 | Prep Time: 15 minutes | Chill Time: 1 hour (or overnight)

Why You’ll Love This Recipe

Dolly Parton knows a thing or two about Southern cooking, and her coleslaw recipe is pure magic. The secret? A simple pantry ingredient that takes this classic side dish to the next level: sweet pickle juice. Combined with chopped dill pickles or relish, it delivers the perfect balance of creamy, sweet, and tangy that makes this coleslaw irresistible.

This recipe dates back to Dolly’s 1986 cookbook Cooking With Country Music Stars and later appeared in Dollywood Presents Tennessee Mountain Home Cooking. It’s been a beloved Southern staple for nearly 40 years—and once you try it, you’ll understand why.

Ingredients

1 medium head cabbage, finely minced or shredded
1 medium onion, finely minced
1 carrot, minced or grated
½ bell pepper (any color), finely minced
¼ cup sweet pickle juice
¼ cup white vinegar
1 tablespoon dill pickles, minced or 1 tablespoon pickle relish
1 cup mayonnaise (full-fat recommended for best texture)
2 tablespoons sugar
1 teaspoon salt
¼ teaspoon black pepper

Directions

1. Prep the vegetables. Finely shred or mince the cabbage, onion, carrot, and bell pepper. Place them in a large mixing bowl.

2. Make the dressing. In a separate bowl, whisk together the sweet pickle juice, white vinegar, pickle relish, mayonnaise, sugar, salt, and pepper until smooth and well combined.

3. Combine. Pour the dressing over the vegetables and toss until everything is evenly coated.

4. Chill. Cover and refrigerate for at least 1 hour—overnight is even better. This allows the flavors to meld and the cabbage to soften slightly.

5. Serve. Give it a good stir before serving. Taste and adjust seasoning if needed. Serve chilled alongside BBQ, fried chicken, sandwiches, or burgers.

Variations

Reduce the sugar: The sweet pickle juice does a lot of the heavy lifting, so you can cut the sugar in half or swap it for honey without losing much flavor
Add some heat: Swap the bell pepper for jalapeño, add a dash of Tabasco, or mix hot sauce into the dressing
Extra crunch: Add toasted pecans or walnuts
Fresh twist: Stir in fresh parsley, julienned Granny Smith apples, or a bit of fresh ginger
Colorful version: Use purple cabbage instead of green for a vibrant twist

Expert Tips

Salt the cabbage first. For coleslaw that stays crisp longer, salt the cabbage in a colander and let it sit before combining with other ingredients. This removes excess water and prevents sogginess
Don’t skip the chill time. The flavors truly develop as the coleslaw rests
Use fresh cabbage. Pre-shredded mixes work in a pinch, but fresh cabbage gives the best crunch
Full-fat mayo makes a difference.It creates that rich, luscious Southern-style texture

Storage

Store in an airtight container in the refrigerator for up to 4 days. This coleslaw tastes even better the next day! Not recommended for freezing, as the mayo-based dressing doesn’t hold up well.

What to Serve With This Coleslaw

Pulled pork sandwiches
Fried chicken
Burgers or hot dogs
BBQ ribs or brisket
Fish tacos

Final Thoughts

Dolly Parton’s coleslaw is proof that sometimes the simplest ingredients create the most memorable dishes. The sweet pickle juice is a brilliant twist that brings a bright, zippy tang to every bite. Whether you’re hosting a summer barbecue or just craving a taste of the South, this coleslaw is guaranteed to become a favorite.