This classic buttermilk coleslaw recipe is a creamy and refreshing side, especially a favorite during the summer.
I’m fairly certain that coleslaw is a popular side dish all across the states. Here in the south, though, it sometimes feels like we put it on everything, too.
Burgers, hot dogs, pulled pork…you get the idea. While there are all types of coleslaw recipes out there, I’ve always been partial to this buttermilk coleslaw recipe.
Buttermilk gives the coleslaw a lovely creamy consistency, with just a slight hint of tang that I just love in coleslaw.
I make this buttermilk coleslaw recipe several times during the summer months as it’s a great side to serve at all the cookouts for burgers, hot dogs, ribs, etc. It’s hard to say no to something cool, crisp and creamy when it feels hot as hades outside after all, right?
Coleslaw is super easy to make at home whether you buy the bagged pre-shredded ingredients or do it yourself. We typically have all the ingredients in the fridge, so I just make quick work of all the chopping with my super handy Breville food processor.
When you make coleslaw, you do want to make sure you do 2 things. First, make sure you make it far enough in advance to let it sit in the fridge at least a couple hours (or even overnight) to allow all the flavors to marry.
Secondly, you want to make sure you don’t add too much dressing to the veggies. It can be tempting to add a lot to make it super creamy, but you’ll honestly just end up with a watery slop after the coleslaw sits a while.
You want it to look moist, but not be drowning. After all, if you find it to be a bit too dry after sitting, you can always add a bit more mayo before you serve, but you certainly can’t take it out after you’ve added it.
I know some of you will wonder if you can use Miracle Whip instead of mayo in this recipe. Honestly, we only like real mayonnaise so I never use the stuff, but it should turn out just fine if you do.
Can This Buttermilk Coleslaw Be Made Low Carb?
With a few changes, this recipe can be turned in a low-carb coleslaw. First, use heavy cream instead of buttermilk. You may need to add a bit more vinegar to replace the tang the buttermilk gives.
Use a low carb sweetener instead of sugar. Keep in mind that low carb sweetener strength varies a lot so you may need to use a lot more or less for the same sweetness.
Lastly, according to just how low carb you want to go, you can omit the carrot, onion, and/or garlic.
What To Serve With Slaw
- As a sandwich paired with our Easy Slow Cooker Pulled Pork Recipe
- On a hot dog with our Hot Dog Chili Sauce Recipe for Carolina-style hot dogs
- As a side to ham made with our Brown Sugar Ham Glaze Recipe
- As a side to 5 Ingredient Cranberry BBQ Turkey
- 1 lb shredded cabbage (or use 1 14 - 16 oz package coleslaw blend)
- 1 large carrot, shredded (skip if using packaged blend)
- 2 Tablespoons finely chopped onion
- 1/2 cup mayonnaise
- 2 Tablespoon buttermilk
- 1/2 teaspoon sugar
- 1 teaspoon white vinegar (apple cider vinegar is also good)
- Salt to taste (about 1/2 teaspoon)
- Ground pepper to taste (about 1/4 teaspoon)
- Garlic powder to taste (optional - about 1/4 teaspoon)
- In a large mixing bowl, mix together onion, mayo, buttermilk, sugar, vinegar, salt, pepper and garlic powder, if using, thoroughly.
- Pour the cabbage and carrots (or pre-shredded mix) over the dressing and mix until well combined with the veggies evenly coated.
- Taste for seasonings and moisture, adding more salt/pepper/garlic or mayonnaise, if needed. Keep in mind the slaw will usually get moister the longer it sits.
- Cover and refrigerate for at least 2 hours or until serving.
Looking to change things up? Add a bit of spice with cayenne or dose of freshness with chopped fresh herbs or green onion.
Nutrition Information:Yield: 6 Serving Size: 1/6th of recipe
Amount Per Serving: Calories: 151 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 8mg Sodium: 185mg Carbohydrates: 6g Fiber: 2g Sugar: 3g Protein: 1g