Creamy Buttermilk Coleslaw

Why You’ll Love This Recipe

This coleslaw stands out for its fresh, crisp texture and creamy dressing that strikes the perfect balance between tangy and sweet. The buttermilk adds a light, refreshing zing that makes the slaw feel less heavy than mayo-only versions. It’s quick, versatile, and always a hit at cookouts, potlucks, or weeknight dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the slaw:

• Green cabbage (shredded)
• Red cabbage (optional, for color)
• Carrots (shredded)

For the dressing:

• Buttermilk
• Mayonnaise
• Apple cider vinegar
• Sugar
• Dijon mustard (optional)
• Salt
• Black pepper
• Celery seed (optional, for classic flavor)

Directions

1. In a large bowl, combine the shredded green cabbage, red cabbage (if using), and carrots.
2. In a separate bowl, whisk together the buttermilk, mayonnaise, vinegar, sugar, mustard, salt, pepper, and celery seed (if using) until smooth and creamy.
3. Pour the dressing over the cabbage mixture and toss until everything is well coated.
4. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
5. Toss again before serving, and adjust seasoning if needed.

Servings and timing

This recipe makes about 6–8 servings and takes approximately 15 minutes to prepare, plus chilling time.

Variations

• Use pre-shredded coleslaw mix to save time.
• Add thinly sliced green onions or chives for extra flavor.
• Mix in chopped apples or raisins for a sweet twist.
• Add jalapeño for a bit of heat.
• Use Greek yogurt in place of some or all of the mayo for a lighter version.

Storage/Reheating

Store coleslaw in an airtight container in the refrigerator for up to 3 days. Stir before serving. This dish is not freezer-friendly, as the vegetables will lose their crispness when thawed.

FAQs

Can I make coleslaw ahead of time?

Yes, it’s actually better when made a few hours ahead so the flavors can meld.

What’s the best cabbage to use?

Green cabbage is classic, but red cabbage adds color and a slightly stronger flavor.

Can I use only buttermilk and no mayo?

Yes, but the dressing will be thinner and less creamy. You can also add a bit of sour cream for extra richness.

Is this coleslaw sweet?

It has a slight sweetness from the sugar, which balances the tangy buttermilk and vinegar. You can adjust the sugar to taste.

Can I make this dairy-free?

Use a dairy-free buttermilk substitute and mayonnaise alternative to keep it creamy.

How long does coleslaw last in the fridge?

It’s best within 1–2 days but can last up to 3 days if stored properly.

Can I use red cabbage only?

Yes, though it will have a deeper color and slightly different texture.

Can I add herbs?

Fresh parsley, dill, or cilantro make great additions for extra freshness.

What can I serve with coleslaw?

It pairs well with BBQ, fried chicken, burgers, sandwiches, fish tacos, and more.

Why is my coleslaw watery?

Salting the cabbage and letting it sit before dressing can help draw out excess moisture. Also, don’t overdress it.

Conclusion

Creamy Buttermilk Coleslaw is a simple, refreshing side that delivers on both flavor and texture. With its crisp veggies and tangy, creamy dressing, it’s a versatile favorite that complements just about any meal. Quick to whip up and easy to customize, this coleslaw is a must-have for everything from summer cookouts to everyday dinners.

Creamy Buttermilk Coleslaw

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Buttermilk Coleslaw is a fresh, crunchy side dish made with shredded cabbage and carrots tossed in a tangy, slightly sweet buttermilk dressing. It’s quick to make and perfect for pairing with BBQ, fried chicken, or sandwiches.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes (plus chilling time)
• Yield: 6–8 servings
• Category: Side Dish
• Method: Mixing
• Cuisine: American
• Diet: Vegetarian

Ingredients

• • For the slaw:
  • 4 cups green cabbage, finely shredded
  • 1 cup red cabbage, finely shredded (optional)
  • 1 cup carrots, shredded

 

• For the dressing:
• 1/2 cup buttermilk
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon Dijon mustard (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. In a large bowl, combine green cabbage, red cabbage (if using), and shredded carrots.
2. In a separate bowl, whisk together buttermilk, mayonnaise, vinegar, sugar, mustard, salt, pepper, and celery seed until smooth.
3. Pour the dressing over the cabbage mixture and toss until evenly coated.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Toss again before serving and adjust seasoning if needed.

Notes

• Use pre-shredded coleslaw mix to save prep time.
• Add green onions, apples, or raisins for flavor variations.
• Substitute Greek yogurt for a lighter dressing.
• Include chopped herbs like dill or parsley for freshness.
• Add jalapeños for a spicy kick.

Nutrition

• Serving Size: 1/2 cup
• Calories: 110
• Sugar: 4g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 5mg