This Coleslaw recipe is a side dish made with freshly shredded cabbage and carrots tossed in mayonnaise and buttermilk-based tangy dressing. Enjoy it on its own or add it to my Bang Bang Shrimp Tacos!
There is definitely a debate and preference on what kind of coleslaw is the best. Do you prefer vinegar-based or mayonnaise-based slaw?
This coleslaw recipe is made with mayonnaise and buttermilk (and a little bit of apple cider vinegar), but it is not drenched in the dressing and does give you a tangy taste. I find that it could be enjoyed by both sides. I used fresh cabbage and carrots to give the slaw a nice crunch in every bite.
Cabbage: You can shred a head of cabbage, which I will explain how below. Or, you could use a pre-shredded bag of cabbage. If you do use bagged cabbage, you can omit the carrot in this recipe. Either way, I prefer a colorful mix, if possible, to make the coleslaw look as good as it tastes.
Mayonnaise: Use full-fat mayonnaise for the best results. You could even make homemade mayo to use in this recipe.
Buttermilk: Adding buttermilk to coleslaw gives it a creamy texture, but not too creamy if you were to use only mayo. If you don’t have any on hand, make your own homemade buttermilk.
Vinegar: Apple cider vinegar is made from fermented apples and gives the coleslaw a fruity taste with some added tanginess.
How to Make Coleslaw
It’s really easy to make this coleslaw, and I do encourage you to give it a try! To get started, first, add the shredded cabbage and carrot to a large bowl. Next, in a separate bowl, combine the mayonnaise, buttermilk, sugar, apple cider vinegar, celery seed, ground mustard, salt, and pepper.
Finally, pour the mayo mixture over the cabbage and carrots. Toss to combine and store it in the refrigerator for an hour or two before serving. Store the leftovers in an airtight container in the refrigerator for up to five days.
What to Serve with Coleslaw
Coleslaw is a popular side dish, especially in the summer for barbecues. Some wonderful pairings to coleslaw are crispy chicken tenders, cheeseburgers, pulled pork, and bang bang shrimp, just to name a few.
How to Shred Cabbage
Using a head of cabbage and shredding it on your own can save you some money when compared to buying pre-shredded bags of cabbage. In addition, it’s going to be the freshest way to go. Don’t be intimated by the process; it’s easy and it doesn’t really take that long!
- Remove loose leaves.
- Half or quarter the cabbage.
- Remove the stem/core.
- Thinly slice the cabbage.
- Use it immediately for the best results. (If you are not using it right away, store it in an airtight container in the refrigerator for 2-3 days.)
- 8 cups (712g) cabbage, shredded, any color
- 1 large carrot, largely grated (approximately ⅓ cup)
- ½ cup (232g) mayonnaise
- ½ cup (122.5g) buttermilk
- 3 tablespoons granulated sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon celery seed
- ½ teaspoon ground mustard
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Add cabbage and grated carrot to a large mixing bowl. Set aside.
- In a medium mixing bowl, combine mayonnaise, buttermilk, sugar, apple cider vinegar, celery seed, ground mustard, salt, and pepper. Whisk to combine.
- Pour the mayo mixture over the cabbage and carrots. Toss to combine.
- Chill until ready to serve. (It's best when chilled for 1-2 hours.)
- Store in an airtight container in the refrigerator for 3-5 days.
Did you make this recipe?
You can tag me at @iamhomesteader.