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Dolly Parton's Coleslaw

For the many decades she’s been in the limelight Dolly Parton has been full of glitz and glamor. But, she’s also a real whiz in the kitchen, too, launching a line of baking mixes based on her favorite recipes. Now, we’re all aboard the Dolly train once more for her sweet and savory throwback coleslaw recipe! This recipe was first published in 1989 in her cookbook, Dollywood Presents Tennessee Mountain Home Cooking.

The wonder behind every coleslaw recipe is that the veggies in the mix get a little pickled in the making process. But, in the case of Dolly’s coleslaw there’s actual pickle juice in the recipe!

Dolly Parton's Coleslaw

She prefers sweet pickle juice for this one, but if you only had dill pickle juice on hand it would work, too, just with more dill flavor than a sweet one.

There’s also carrot and red bell pepper in the veggie mix to enhance that sweetness even more. Altogether the combination is bright, sweet, colorful, and perfectly tangy. This is no boring bowl of slaw! This one is great on its own. But it’s also ideal to add to pulled pork and BBQ sandwiches to provide crunch and sweetness.

Dolly Parton's Coleslaw

I think even if she wasn’t the Queen of Country that I’d still love this sweet, flavorful coleslaw. If you’re a slaw fan then you’ll love this one, too!

Makes 8 servings

1h 15m prep time

167 calories

Rated 4.8 out of 5
Rated by 9 reviewers

Allergens: Eggs

  • 1/4 cup sweet pickle juice
  • 1/4 cup white vinegar
  • 1 cup mayonnaise
  • 1 1/2 tablespoons sugar
  • 1/8 teaspoon celery salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon dill pickle relish
  • 1 medium head cabbage, minced
  • 1 medium onion, finely minced
  • 1 carrot, minced or grated
  • 1/2 bell pepper, minced
  1. Combine pickle juice, vinegar, mayonnaise, sugar celery salt, pepper, and salt in a small bowl.
  2. Toss relish and vegetables in a large bowl with dressing. Cover and place in refrigerator for at least 1 hour before serving so flavor can develop.

Recipe adapted from Taste of Home.

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