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Creamy Classic Southern Coleslaw Recipe with Easy Buttermilk Dressing

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A creamy, tangy, and crunchy Southern coleslaw with a light buttermilk dressing that is perfect for summer cookouts and gatherings.

Ingredients

Scale
  • 6 cups green cabbage, shredded
  • 2 cups red cabbage, shredded
  • 1 cup carrots, shredded
  • 2 stalks green onions, thinly sliced
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon celery seed (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Prepare the vegetables: Remove outer leaves from cabbages and rinse well. Slice green and red cabbage into thin shreds using a knife or mandoline. Peel and shred carrots, then slice green onions thinly. Combine all in a large mixing bowl.
  2. Make the buttermilk dressing: In a separate bowl, whisk together mayonnaise, buttermilk, apple cider vinegar, honey, Dijon mustard, celery seed (if using), salt, and pepper until smooth and creamy.
  3. Toss the slaw: Pour the dressing over the shredded vegetables. Toss gently but thoroughly to coat each shred of cabbage.
  4. Chill and rest: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld and cabbage soften slightly while retaining crunch.
  5. Final taste and adjust: Before serving, toss the coleslaw again and adjust seasoning with additional salt, pepper, or honey if needed. Drain excess liquid if necessary to avoid sogginess.

Notes

If coleslaw seems watery after chilling, drain excess liquid before serving to prevent sogginess. Toss gently to avoid bruising cabbage and losing crunch. Use fresh buttermilk for best flavor. Can substitute buttermilk with 1 tablespoon lemon juice or vinegar plus 1/4 cup milk. For dairy-free, use vegan mayo and almond milk with lemon juice.

Nutrition

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

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