Sweet and Tangy Buttermilk Coleslaw

Salads · Side Dishes

Sweet and Tangy Buttermilk Coleslaw

Finely chopped cabbage and carrot meet a creamy buttermilk dressing with a sweet, tangy finish. Lemon and vinegar keep this familiar picnic side bright.
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Prep
20 minutes
Chilling
2 hours
Total
2 hours 20 minutes
Serves
12 side servings

Bring it to the table

About this recipe.

Finely chopped cabbage and carrot in a sweet, creamy buttermilk dressing with lemon and vinegar.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/2 cup Mayonnaise (commercially prepared)
  • 1/3 cup Sugar
  • 1/4 cup Milk
  • 1/4 cup Buttermilk
  • 2 1/2 tbsp Lemon juice
  • 1 1/2 tbsp White vinegar
  • 1/2 tsp Salt
  • 1/8 tsp Ground Black Pepper
  • 8 cups green cabbage (finely chopped; measure after chopping, head sizes vary)
  • 1/4 cup carrot (finely shredded or minced; measure after preparing)
  • 2 tbsp Yellow Onion (minced)

Fine pieces, plenty of texture

Chop with a knife or pulse briefly in a food processor. Stop before the vegetables turn to a paste, and measure after chopping rather than relying on the size of a cabbage head.

Give the dressing time

Chill the mixed slaw for at least two hours. Stir it again before serving to bring the dressing up from the bottom and distribute the flavor evenly.

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Keep picnic portions cold

Serve a small bowl over ice and keep the rest refrigerated until needed. It pairs well with grilled food and sandwiches.

Adapted from Todd Wilbur’s coleslaw copycat at Top Secret Recipes.

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The cooking plan

How to make Sweet and Tangy Buttermilk Coleslaw.

  1. Remove damaged outer cabbage leaves and the tough core. Finely chop the cabbage and carrot with a knife or short food-processor pulses, keeping some texture rather than making a puree. Measure 8 cups cabbage and 1/4 cup carrot after chopping.

  2. Whisk the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in a large bowl until smooth and the sugar is mostly dissolved.

  3. Add the cabbage, carrot and minced onion. Toss thoroughly so the dressing reaches all the vegetables. Cover and refrigerate at 40°F (4°C) or below for at least 2 hours.

  4. Stir well before serving, bringing the dressing up from the bottom. Taste and adjust seasoning if needed. Serve chilled; the cabbage will soften and release some liquid as it rests.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Sweet and Tangy Buttermilk Coleslaw

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Finely chopped cabbage and carrot in a sweet, creamy buttermilk dressing with lemon and vinegar.
Print Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Chilling 2 hours
Total Time 2 hours 20 minutes
Servings: 12 side servings
Course: Side Dish
Ingredients Instructions Notes

Ingredients
  

  • ½ cup Mayonnaise commercially prepared
  •  
    ⅓ cup Sugar
  • ¼ cup Milk
  •  
    ¼ cup Buttermilk
  • 2 ½ tbsp Lemon juice
  •  
    1 ½ tbsp White vinegar
  • ½ tsp Salt
  • ⅛ tsp Ground Black Pepper
  •  
    8 cups green cabbage finely chopped; measure after chopping, head sizes vary
  •  
    ¼ cup carrot finely shredded or minced; measure after preparing
  • 2 tbsp Yellow Onion minced

Instructions
 

  1. Remove damaged outer cabbage leaves and the tough core. Finely chop the cabbage and carrot with a knife or short food-processor pulses, keeping some texture rather than making a puree. Measure 8 cups cabbage and 1/4 cup carrot after chopping.
  2. Whisk the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in a large bowl until smooth and the sugar is mostly dissolved.
  3. Add the cabbage, carrot and minced onion. Toss thoroughly so the dressing reaches all the vegetables. Cover and refrigerate at 40°F (4°C) or below for at least 2 hours.
  4. Stir well before serving, bringing the dressing up from the bottom. Taste and adjust seasoning if needed. Serve chilled; the cabbage will soften and release some liquid as it rests.

Notes

This is a sweet, finely chopped slaw. Chilling is included in the total time. Yield is approximately 12 side servings and depends on how firmly the cabbage is packed.
Keep refrigerated until serving. At a picnic, set out a small bowl over ice and refill from the refrigerator or cooler. Refrigerate within 2 hours, or within 1 hour above 90°F (32°C). Use within 3 days; the texture softens over time.
Adapted from Todd Wilbur’s coleslaw copycat at Top Secret Recipes. This homemade adaptation is not an official restaurant recipe.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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