Creamy, Crunchy & Perfectly Sweetened Coleslaw!
My grandmother is the best cook in our family. Everyone always calls her when they need a tried and true recipe. Unfortunately, 95% of the time she’s a “add a pinch of this and a shake of that” type cook. If you’re not familiar with playing around with recipes, it’s enough to drive you crazy trying to replicate her cooking.
This is when family calls me. I’ve somehow learned to decode her recipes by playing around with them long enough and watching her cook. This coleslaw is one of those decoded recipes. I was fortunate enough to find several copies of this recipe floating around the web and in southern church potluck cookbooks so figuring out the exact measurements was pretty easy.
This easy, creamy coleslaw recipe seems to please even those picky “I hate coleslaw” people which makes it great for potlucks and cookouts. It’s a great balance of sweetness, creaminess, and vinegary-ness (best word ever).
I love that this recipe doesn’t stray far from the traditional coleslaw ingredients. It’s great the first day you make it but lawd have mercy on the next day. I throw it on hot dogs, hamburgers, fish, you name it.
Watch me make this easy, creamy coleslaw from start to finish!!
Get the Recipe: Creamy, Crunchy & Perfectly Sweetened Coleslaw!
Ingredients
- 1/2 head cabbage
- 1 carrot, peeled
- 1/4 small onion, about 2-3 Tablespoons
- 1/2 cup + 1 tablespoon mayonnaise, I used Dukes
- 1 1/2 tablespoons fresh lemon juice
- 2 1/2 tablespoons buttermilk
- 1 1/2 tablespoons white vinegar
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper, may need a lil more or less
Instructions
- Grate cabbage, carrot and onion.
- Place into a large bowl. Toss and set aside
- In a medium bowl, combine mayonnaise, lemon juice, buttermilk, white vinegar, and sugar.
- Whisk until creamy.
- Pour dressing over cabbage mixture and toss to combine.
- Stir in salt and pepper.
- Refrigerate for several hours or overnight for flavors to combine.
- Enjoy!
Notes
Please note that you may need to adjust the amount of dressing ingredients depending on how big your cabbage is. Use the salt, black pepper and sugar to season to your liking.
Feel free to through in some red cabbage, radish or green onions.
Be careful not to over season. Flavors will intensify as the coleslaw sits.
This will be my second time making this cole slaw, omg!!! Oh so good!!!! I have a new site and I can get excited about and I love it… The bestest, a real keeper, thank you for sharing Monique!
Diva, coleslaw looks awesome and great reviews….I love coleslaw but hate it swimming in mayo, but I LOVE tasty and all of your recipes…at least ones I’ve tried. Simple and so good! My question, what can I substitute for the buttermilk? I mean a whole quart for 2 Tbl?! But, I’m reasonable, if it’s completely necessary, I will buy it and soak chix!
You could make buttermilk biscuits or buttermilk pancakes. Also, you can use buttermilk instead of regular milk when making batter fried vegetables, or fried chicken fingers. I’ve even saw someone post a buttermilk pie, hehe, that one was a first for me.
The qty. of buttermilk is very small. A dollop of sour cream or plain yogurt would probably do fine for adding the tanginess. Often buttermilk is used in baked goods, to provide leavening in conjunction with baking SODA. This can be substituted for by adding vinegar or lemon juice to fresh milk, but I don’t know that the flavor would be as good in this recipe.
So good OMG my family and I had it with the tangy baked chicken wings.
Was looking for a cole slaw to go with my pulled pork. This one is perfect! May add some celery seed next time. Thank you!
I made this so many times now and it turned out delish every time!! I am actually about to use the dressing recipe to make broccoli slaw. Love it! Love her! Love her cooking! Post more videos girl!!! The only thing I do different is I throw my cabbage carrot and onion into my food processor, which makes my life so much easier and the coleslaw super soft and juicy.
Hi i made this recepie a week ago, how long can you refrigerate it and still be good?