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Creamy Southern-Style Coleslaw Recipe with Easy Buttermilk Dressing

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A creamy, tangy southern-style coleslaw with a crisp cabbage base and a light buttermilk dressing, perfect for barbecues and family meals.

Ingredients

Scale
  • 1 medium head of green cabbage, finely shredded (about 6 cups)
  • 1 small carrot, peeled and grated
  • ½ small red onion, thinly sliced
  • ¾ cup buttermilk
  • ½ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon granulated sugar
  • ½ teaspoon celery seed (optional)
  • Salt and black pepper, to taste
  • Chopped fresh parsley or chives (optional garnish)

Instructions

  1. Remove the outer leaves from the cabbage and cut it into quarters. Remove the core, then finely shred the cabbage using a mandoline or knife to about 1/8 inch thickness, yielding about 6 cups.
  2. Peel and grate one small carrot. Thinly slice ½ a small red onion.
  3. Place the shredded cabbage, grated carrot, and sliced onion in a large bowl and toss gently to mix.
  4. In a medium bowl, whisk together ¾ cup buttermilk, ½ cup mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon sugar, and ½ teaspoon celery seed until smooth. Season with salt and black pepper to taste.
  5. Pour the dressing over the cabbage mixture and toss until the veggies are well coated.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld and cabbage soften slightly while remaining crisp.
  7. Before serving, stir gently, adjust seasoning if needed, and sprinkle chopped parsley or chives if desired.

Notes

If coleslaw seems watery after chilling, drain excess liquid before serving. For dairy-free version, substitute buttermilk with unsweetened almond milk plus lemon juice and use vegan mayo. Toss dressing with cabbage shortly before serving to keep cabbage crisp.

Nutrition

Keywords: coleslaw, southern coleslaw, buttermilk dressing, creamy coleslaw, barbecue side dish, easy coleslaw recipe

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