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Creamy Classic Southern Coleslaw Recipe with Easy Buttermilk Dressing

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A creamy classic Southern coleslaw with a tangy buttermilk dressing that is light, fresh, and perfect for summer gatherings or barbecues. This recipe transforms simple cabbage and carrots into a satisfying, crowd-pleasing side dish.

Ingredients

Scale
  • 6 cups green cabbage, finely shredded (about 450 g)
  • 2 cups red cabbage, finely shredded (about 150 g)
  • 1 cup carrots, peeled and shredded (about 120 g)
  • 3 stalks green onions, thinly sliced
  • ¾ cup buttermilk (180 ml)
  • ½ cup mayonnaise (120 g)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon celery seed
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Rinse and dry the cabbage heads. Using a sharp knife or mandoline, thinly shred about 6 cups (450 g) of green cabbage and 2 cups (150 g) red cabbage. Peel and shred 1 cup (120 g) of carrots. Slice 3 green onions thinly, including the green and white parts. This should take about 10-15 minutes.
  2. In a medium bowl, whisk together ¾ cup (180 ml) buttermilk, ½ cup (120 g) mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, and 1 teaspoon celery seed. Season with ¾ teaspoon salt and ½ teaspoon freshly ground black pepper. Whisk vigorously until the mixture is smooth and slightly thickened. This step takes about 5 minutes.
  3. Transfer the shredded cabbage, carrots, and green onions into a large mixing bowl. Pour the dressing over the vegetables and toss gently but thoroughly to coat every shred. Use salad tongs or two large spoons to evenly distribute the dressing, making sure no clumps remain. This should take 3-5 minutes.
  4. Cover the bowl with plastic wrap or a lid, then refrigerate for at least 1 hour before serving. This resting time allows the flavors to marry and the cabbage to soften slightly while retaining crunch. Overnight chilling works beautifully too.
  5. Before serving, give the coleslaw a gentle toss to redistribute any dressing that may have settled. Taste and adjust seasoning with a little more salt or pepper if needed. Serve chilled.

Notes

For best flavor and texture, chill the coleslaw for at least 1 hour or overnight before serving. Avoid overdressing to keep the cabbage crisp and prevent sogginess. Use a mandoline slicer for uniform shredding. If buttermilk is unavailable, mix ¾ cup milk with 1 tablespoon lemon juice or white vinegar and let sit for 5 minutes as a substitute. Pat cabbage dry if overly wet to avoid watery slaw.

Nutrition

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

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