Buttermilk Coleslaw

Name: Buttermilk Coleslaw
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 small head green cabbage, thinly shredded (about 6 cups); 2 carrots, shredded; 1/2 cup mayonnaise; 1/4 cup buttermilk; 2 tablespoons apple cider vinegar; 1 tablespoon granulated sugar; 1/2 teaspoon celery seed; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

To make Buttermilk Coleslaw, toss shredded cabbage and carrots with a buttermilk, mayo, and vinegar dressing, then chill for at least 30 minutes before serving.

Jump to Recipe

Coleslaw has a narrow window between crisp and refreshing and a wet bowl of shredded cabbage that looks like it lost an argument at a picnic. This buttermilk version stays on the good side of that line with a dressing built from mayonnaise, buttermilk, apple cider vinegar, sugar, celery seed, salt, and black pepper. The buttermilk softens the richness of the mayo, while the vinegar keeps the whole thing bright enough to sit next to barbecue, burgers, or fried chicken without becoming another heavy thing on the plate.

The cabbage and carrots need at least 30 minutes in the refrigerator after dressing. That short rest is doing more than chilling the bowl: the cabbage softens slightly, the celery seed and vinegar work their way through the dressing, and the flavors stop tasting freshly assembled. Just taste it again before serving, because cabbage releases moisture as it sits and can quietly dilute the seasoning while nobody is watching. Thin, even shreds help every bite get properly coated, which is the difference between actual coleslaw and a pile of cabbage wearing mayonnaise in selected areas.

Prep15 minutes

Cook0 minutes

Total45 minutes (includes chilling)

Serves6 servings

DifficultyEasy

Ingredients

Servings

1 small head green cabbage, thinly shredded (about 6 cups)
2 carrots, shredded
1/2 cup mayonnaise
1/4 cup buttermilk
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1/2 teaspoon celery seed
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper

Instructions

1In a large bowl, combine the shredded cabbage and carrots.
2In a separate bowl, whisk together mayonnaise, buttermilk, apple cider vinegar, sugar, celery seed, salt, and pepper until smooth.
3Pour the dressing over the cabbage mixture and toss well to coat evenly.
4Cover and refrigerate for at least 30 minutes before serving to let the flavors meld and the cabbage soften slightly.
5Taste and adjust salt or vinegar before serving, since the flavor mellows as it sits.

Nutrition Information

Estimated per serving: 1 of 6 servings.

150Calories

1 gProtein

5 gCarbohydrates

14 gTotal Fat

2 gSaturated Fat

1 gFiber

4 gTotal Sugars

340 mgSodium

8 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Let the coleslaw chill for at least 30 minutes before serving -- this softens the cabbage slightly and lets the dressing flavor fully develop.
Shred the cabbage thin and even so it coats consistently with dressing.
Taste again right before serving; cabbage releases water as it sits, which can dilute the seasoning slightly.

Substitutions

buttermilk → 1/4 cup milk plus 1 teaspoon lemon juice, rested 5 minutes Mimics buttermilk's tang.

mayonnaise → plain Greek yogurt for a lighter version Use the same amount; the slaw will taste tangier.

apple cider vinegar → white vinegar or rice vinegar Any mild vinegar works in the same amount.

Storage Instructions

Store in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving since the dressing settles.

Make Ahead

Make the full coleslaw up to a day ahead; it actually tastes better after chilling overnight.

Freezing

Do not freeze Buttermilk Coleslaw. The cabbage and carrots release water after thawing and the mayonnaise-buttermilk dressing can separate, so the slaw is better kept chilled in the refrigerator.