Notecard Coleslaw is an old-fashioned coleslaw recipe straight from Grandma Toni’s fridge! Creamy, tangy, and simple, it’s the perfect side dish for BBQs, picnics, or weeknight dinners. Includes both the classic recipe and an easy adapted version you can make with pantry staples.

Close-up of creamy coleslaw with shredded cabbage, carrots, and red cabbage mixed together. — angy, creamy, and so nostalgic — this coleslaw is a true family classic.

You’ll Love This Recipe Because…

It’s a true heirloom recipe, passed down from Grandma Toni and written on a notecard.
The creamy, tangy dressing has a nostalgic old-fashioned flavor that’s perfect with BBQ, fried chicken, or pulled pork sandwiches.
You get two versions: the original notecard recipe, and an adapted “what’s-in-the-pantry” version that tastes just as good.
It’s quick and easy — just whisk, toss, and chill.

If you’ve ever opened your grandma’s fridge, you know there’s always a little notecard somewhere — maybe stuck with a magnet shaped like a tomato or a touristy souvenir from Myrtle Beach.

That’s where my grandmother, Toni, kept her coleslaw recipe. No fancy cookbook. No food blog printout. Just a handwritten notecard smudged with mayo fingerprints and love.

This coleslaw is the kind of side dish that doesn’t shout for attention — it simply shows up at every BBQ, every Sunday supper, every holiday table, and quietly steals the show. It’s creamy, tangy, and nostalgic in all the right ways.

She loved serving this with our family’s favorite 5-Ingredient Chili Recipe!

Now, I’ll be honest with you — the last time I went to make it, I didn’t have half the ingredients. No half-and-half. No white vinegar. No celery seeds.

Y’all, I had to improvise! And you know what? It still worked. My “similar-ish” version turned out just as lick-the-bowl good, only creamier and a little sweeter.

Overhead photo of creamy homemade coleslaw in a scalloped white bowl with a spoon. — A creamy, crunchy bowl of old-fashioned coleslaw —
straight from Grandma’s notecard.

So here it is: Toni’s Notecard Coleslaw in its original glory, plus my “whats-in-the-pantry” variation. Whichever one you make, don’t be surprised if folks ask for seconds… and the recipe.

Recipe Comparisons

Grandma Toni’s Version is a little lighter and tangier with half-and-half and celery seeds for that old-fashioned flavor.
The Adapted Version leans creamier (since it’s all mayo) and has a slightly sweeter, punchier flavor from apple cider vinegar and dried onions.

Both are delicious — it just depends on what you have in your kitchen!

Top-down shot of coleslaw in a scalloped serving dish with flecks of purple and green cabbage. — The perfect summer side dish — creamy coleslaw ready for your next BBQ.

Tips & Tricks

Chill your coleslaw for at least an hour before serving — the flavors meld beautifully.
If you like extra crunch, add finely chopped green bell pepper or a handful of sliced green onions.
Use bagged coleslaw mix to make this even faster.
For a lighter dressing, you can cut the mayo with Greek yogurt.
Celery seeds are optional, but they give that classic “deli slaw” flavor if you can find them.

What to Serve With Coleslaw

A spoonful of creamy coleslaw being lifted from a scalloped bowl full of fresh slaw. — Creamy, tangy, and perfectly Southern — this coleslaw is a true old-school recipe.

Tools & Equipment

Large mixing bowl
Whisk
Measuring cups and spoons
Sharp knife and cutting board (if shredding cabbage by hand)

FAQ

Can I make this ahead of time?
Yes! It actually tastes better if made a few hours ahead. Just keep it in the fridge until serving.

Can I use pre-shredded coleslaw mix?
Absolutely — it’s a great time saver.

What if I don’t have celery seeds?
You can skip them, or add dried minced onions like I did in my adapted version.

How long does it last?
About 3–4 days in the fridge, though it’s best fresh within 24 hours.