I’m a fool for coleslaw. I love salads in general, but coleslaw holds a special place in my heart. It’s the ideal warm-weather side: crisp, creamy, tangy, and just a touch sweet. I’ve shared another favorite before, but this Buttermilk Coleslaw is the quintessential version — classic, effortless, and endlessly useful. It deserves its own spotlight.
Buttermilk Coleslaw showcases two simple vegetables: cabbage and carrots. The dressing combines mayonnaise and real cultured buttermilk for a silky texture and subtle tang that can’t be replicated by soured milk. The result is crunchy, creamy, and perfectly balanced. It’s the kind of straightforward salad that makes everything else shine.
This coleslaw is a natural partner for burgers, pork chops, grilled chicken, fish, steak, and sandwiches of all kinds. A lesser-known secret: Buttermilk Coleslaw makes an unbeatable sandwich topping. Once you try it on a burger or tucked into a sandwich instead of plain mayo, you’ll understand. It’s even incredible piled on a chili dog. Versatile, refreshing, and addictive.
Cook’s Notes
- Use real cultured buttermilk for the best texture and flavor. It lends a silkiness and subtle tang that vinegar-soured milk can’t match.
- I like the thin slicing blade on my food processor for very fine, crunchy cabbage. You can also grate or coarsely shred the cabbage by hand, or use pre-shredded cabbage if you prefer. Freshly prepared cabbage will give the clearest, brightest flavor.
- One small head of cabbage yields about the right amount for this recipe — roughly 8 cups once cored and thinly sliced.
- For the carrots, matchstick-cut or finely shredded carrots work well. If you don’t have a matchstick blade, a box grater produces excellent results. Pre-shredded carrots are an option if you want to save time.
- Let the finished coleslaw rest in the refrigerator for 30 minutes to allow the flavors to meld. It tastes even better after sitting overnight, so if you can make it ahead, you’ll be rewarded.
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Buttermilk Coleslaw
Rebecca Lindamood
Pin Recipe
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup real cultured buttermilk purchased or homemade
- 1/2 cup granulated sugar
- 2 tablespoons apple cider vinegar preferably raw
- the juice of half a lemon
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 small head cabbage cored and thinly sliced or coarsely shredded, about 8 cups
- 3 large carrots peeled and cut into very thin matchsticks or coarsely shredded, about 2 cups
Instructions
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In a large mixing bowl, whisk together the mayonnaise, buttermilk, sugar, apple cider vinegar, lemon juice, kosher salt, and black pepper until smooth. Add the shredded cabbage and carrots, toss to coat, and cover. Refrigerate at least 30 minutes before serving to allow flavors to meld. Stored in an airtight container, the coleslaw will keep up to 5 days in the refrigerator. Toss well before serving.
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use with your preferred nutrition calculator.
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