This is an old-fashioned buttermilk coleslaw like I grew up with. It's tangy, creamy, a little sweet, and has plenty of crunch. Use any leftover sauce for other vegetable salads.
There are a bunch of ingredients, but this buttermilk coleslaw comes together in just a few minutes - especially if you purchase cabbage already shredded.
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It's impossible, IMO, to have a summer BBQ without serving coleslaw and baked beans for side dishes. I believe that in some areas of the country, it might be a crime, in fact.
For years, I picked up cartons of it at our local market for out BBQs. But one day, a few years ago, I couldn't find any. I know. Completely inconceivable, but true.
So I decided to make my own. After all, I went to culinary school. I should be able to make coleslaw.
You may already know this, but there are a LOT of coleslaw recipes out there. They differ largely by region, but also by personal taste. I tried a few and starting tinkering, and now I have one that takes less time to make than driving to the market to pick up a carton already made. And it's way better. It strikes just the right balance of tangy, creamy, sweet, and crunchy.
🥬 Where did coleslaw originate?
I always assumed that coleslaw was purely American. But it actually originated in the the Netherlands and brought to New York by the Dutch. The word coleslaw comes from the Dutch word "koolsla" which referred to a cabbage salad with a creamy dressing.
❤️ Why this recipe works
- This recipe uses equal parts whole milk and buttermilk for just the right amount of tang. Whole milk also keeps the slaw from being "watery".
- The mayonnaise helps to makes this a creamy coleslaw without using cream, and adds to a tangy coleslaw.
- Grating the onion releases its juices and balances the sweetness of the sauce.
🧅 Main Ingredients + Notes
This list only covers ingredients that require some notes. Go to the Recipe Card at the bottom of this post for a complete listing of the ingredients, measurements, and directions to make this creamy buttermilk coleslaw recipe.
- Green cabbage - I recommend using green cabbage in this recipe. When I add red or purple cabbage, the dressing causes the red color to run.
- Buttermilk - You can substitute sour cream for the buttermilk but since it's thicker, use this ratio: for every 1 cup of buttermilk, use ¾ cup sour cream plus ¼ cup of water or milk.
- White wine vinegar - If you have apple cider vinegar, this is a good substitute for the white wine vinegar.
👩🍳 Grating your own cabbage for slaw
Although you can purchase pre-grated cabbage, I recommend grating your own slaw from a head of cabbage for the best crunch, freshness, and overall flavor.
Food Processor Method
The easiest way to do this is with a food processor fitted with the shredding disc attachment. Check the instructions for your food processor for the best way to set it up in your processor.
Next, slice a head of cabbage in half and cut off the base where the stem was attached. Finally, cut the cabbage into large chunks to place in the feed tube of the food processor. I make the chunks as large as I can.
Stack chunks of cabbage in the feed tube and turn on the food processor. Continue to stack additional chunks of cabbage in the feed tube to press them onto the shredding disc. You can also use the food pusher that slides into the feed tube to press the cabbage down onto the disc. Never use your fingers.
You will need to stop the processor occasionally to empty the processor bowl into a large bowl.
One ~2-pound cabbage head gives you ~16 cups of cabbage after it's shredded.
Box Grater Method
Slice a head of green cabbage in half and grate it using the largest holes on a box grater.
⏰ Tips to Simplify and Save Time
- Purchase pre-shredded cabbage for slaw. You can typically find this at your grocery store in the produce section where you find bags of pre-washed salad greens.
💡Ideas for Possible Variations
- Grate one peeled carrot and add it to the mix.
- Add thinly sliced green onions (scallions) to the shredded cabbage in place of, or in addition to, the grated yellow onion.
- Add ½ teaspoon (or to taste) of celery seed to the coleslaw.
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Classic Buttermilk Coleslaw Recipe
Ingredients
- ½ head green cabbage or (1) 16-oz package coleslaw mix
- ½ cup mayonnaise
- ¼ cup white sugar
- ¼ cup whole milk
- ¼ cup buttermilk
- 2 tablespoons grated yellow onion or white onion
- 2 ½ tablespoons lemon juice
- 1 ½ tablespoons white wine vinegar
- ¾ teaspoon kosher salt or half that amount of sea salt
- ⅛ teaspoon ground black pepper
Instructions
- If starting with a green cabbage, grate it by using the food processor or a box grater. If needed, see the post for details on how to do this. Place the shredded cabbage in a large bowl.
- Whisk together the mayonnaise, sugar, whole milk, buttermilk, grated onion, lemon juice, vinegar, salt, and pepper in a medium bowl until smooth.Pour half of it over the shredded cabbage and toss. Add additional creamy coleslaw sauce as desired.
- Cover the bowl with plastic wrap and refrigerate until ready to serve. Pro-tip: This coleslaw is best enjoyed on the day you make it. But here are some make-ahead tips: If you don't have any red or purple cabbage in the slaw and you use freshly grated cabbage, this coleslaw will stay crunchy for up to 3 days. If you add red or purple cabbage, the color will begin to run after 1 hour in the refrigerator. If you use packaged coleslaw, the cabbage will begin to get soggy after a few hours.
- Store any leftover creamy coleslaw sauce in an airtight container in the refrigerator to dress other salads and veggies.
Nutrition
Author: Susan Pridmore
Owner, The Wimpy Vegetarian
Professional Recipe Developer
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