This creamy buttermilk coleslaw has a tangy, lightly sweet dressing that clings to finely chopped cabbage, carrot, and onion.
Everything comes together in one bowl with a quick whisked dressing. A short chill lets the vegetables soften slightly, which is how the classic fast food style slaw gets its soft, almost tender bite.
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Why This Creamy Buttermilk Coleslaw Recipe Works
Fine chopping is the secret to this texture. Tiny pieces of cabbage soak up the dressing evenly, so every forkful is creamy instead of watery.
Buttermilk and white vinegar bring the tang, while sugar and mayonnaise round it out. The small amount of milk loosens the dressing so it coats without clumping.
The slaw tastes best after resting in the refrigerator, because salt and acid slowly relax the cabbage. That wait turns a crunchy salad into a soft, spoonable side.
Ingredients for Creamy Buttermilk Coleslaw
- 4 cups finely chopped cabbage
- 1/2 medium carrot, very finely chopped
- 2 tablespoons minced onion
- 2 tablespoons buttermilk
- 4 teaspoons white vinegar
- 2 tablespoons whole milk
- 1/4 cup mayonnaise
- 2 teaspoons fresh lemon juice
- 4 teaspoons granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Cabbage. Chop it as small as grains of rice if you can, or pulse it briefly in a food processor.
Carrot. Shred it on the small holes of a grater so it blends in with the cabbage.
Buttermilk. Shake the carton well first, since the thicker part settles at the bottom.
Mayonnaise. Use a full fat brand for a rich dressing that does not turn thin in the refrigerator.
Vinegar and lemon. Together they give a clean tang, so measure them carefully.
How to Make Creamy Buttermilk Coleslaw
1. Chop the vegetables Chop the cabbage very fine, mince the onion, and finely chop the carrot. Add them all to a large bowl.
2. Whisk the dressing In another bowl, whisk the buttermilk, milk, mayonnaise, vinegar, lemon juice, sugar, salt, and pepper until the sugar dissolves.
3. Toss everything Pour the dressing over the vegetables and toss well so every piece is coated.
4. Chill Cover the bowl and chill for at least 1 hour so the flavors blend and the cabbage softens.
5. Taste and adjust Stir once more, taste, and add a small pinch of sugar or salt if needed before serving.
How to Serve Creamy Buttermilk Coleslaw
Serve the slaw cold next to crispy chicken, pulled pork, or grilled sausages. It also works as a topping inside sandwiches. Try it beside juicy cheeseburgers, with pulled chicken sandwiches, next to oven baked barbecue chicken, or on a plate with homemade baked beans.
How to Store and Reheat Creamy Buttermilk Coleslaw
Store the slaw in a covered container in the refrigerator for up to 3 days. It will release some liquid as it sits, so stir it before serving. Do not freeze it, because the cabbage turns watery and the dressing separates after thawing. For a good texture, give the slaw a quick stir and a taste before serving, since chilled dressing can mute the salt and sugar. If the bowl looks wet, drain a spoonful of liquid and add a small drizzle of fresh buttermilk to bring back the creamy coating.
Tips and Variations for Creamy Buttermilk Coleslaw
Chop by hand. A sharp knife gives cleaner pieces than a shredder and keeps the cabbage from turning mushy.
Dry the cabbage. Pat washed cabbage dry so the dressing is not diluted.
Chill the bowl. Use a cold bowl in summer so the slaw stays safely cool while you serve it.
Add crunch. Stir in finely chopped celery or green bell pepper for extra texture.
Adjust sweetness. Add another teaspoon of sugar if you prefer a sweeter slaw.
Make it lighter. Replace half the mayonnaise with plain yogurt for a lighter dressing.
Season last. Taste after chilling because the flavors deepen as the slaw rests.
Keep it cold. For simple ways to keep mayonnaise based salads cold at picnics, see the University of Illinois Extension picnic salad safety tips.
Frequently Asked Questions About Creamy Buttermilk Coleslaw
How long does creamy buttermilk coleslaw last in the fridge?
It keeps for up to 3 days in a covered container. Stir it before serving.
Can I make creamy buttermilk coleslaw the day before?
Yes, and it often tastes better after resting overnight. Drain off any extra liquid before serving.
Why is my creamy buttermilk coleslaw watery?
Cabbage releases water as it sits. Chop it fine, pat it dry, and stir before serving to fix it.
Can I use bagged coleslaw mix?
Yes, but chop it a few more times so the pieces are small and soft after chilling.
What can I use instead of buttermilk?
Mix 2 tablespoons of milk with 1/2 teaspoon of lemon juice and let it sit for 5 minutes.
Creamy Buttermilk Coleslaw with Carrot and Onion
Equipment
- Large bowl
- Whisk
- Sharp knife
Ingredients
Main Ingredients
- 4 cup finely chopped cabbage about 10 oz
- ½ medium carrot very finely chopped
- 2 tbsp onion minced
- 2 tbsp buttermilk
- 4 tsp white vinegar
- 2 tbsp whole milk
- ¼ cup mayonnaise
- 2 tsp lemon juice fresh
- 4 tsp granulated sugar
- ¼ tsp kosher salt
- ¼ tsp black pepper
Instructions
Cooking
- Prep the vegetables. Finely chop the cabbage, carrot, and onion until the pieces are about the size of rice grains. Place them in a large bowl.
- Mix the dressing. Whisk the buttermilk, milk, mayonnaise, vinegar, lemon juice, sugar, salt, and pepper until smooth.
- Combine. Pour the dressing over the vegetables and toss until fully coated.
- Chill. Cover and refrigerate for 1 hour until cold and slightly softened, then stir and serve.
