• Buttermilk Coleslaw Recipe

    by Christin Mahrlig on June 6, 2014

    in Side Dishes

    Buttermilk Coleslaw

    A cool, creamy, and crunchy coleslaw is a must have recipe for the summer cookout season. It’s the perfect side to have with burgers, hot dogs, BBQ, or fried chicken.

    But much like potato salad, I find many coleslaw recipes to be a little lacking. Some produce soggy coleslaw that’s swimming in a watery liquid. Some are too sweet, some too dry. It can be difficult to get just the right combination of sweetness and tang. Creaminess and crunch.

    Buttermilk Coleslaw

    This Buttermilk Coleslaw recipe from Cook’s Country is a recipe I find myself using again and again. As its base, it has the coleslaw trifecta: mayonnaise, sour cream, and buttermilk. This combo produces plenty of creaminess, plus a little tang from the buttermilk and sour cream.

    Two tablespoons of sugar add the perfect amount of sweetness.

    Buttermilk Coleslaw

    It’s tempting to use preshredded cabbage to make coleslaw, but for this recipe be sure to shred your own cabbage. It really produces a superior tasting coleslaw. To make quick business of shredding the cabbage, you can use your food processor. Just be sure not to overdo it. Or you can thinly slice it with a knife. It really doesn’t take much time and there’s less clean-up.

    The cabbage is salted and left to sit in a colander for 1 hour. This removes some of the moisture content from the cabbage and helps prevent the leftover coleslaw from getting runny. It also helps the cabbage retain some crunch.

    All in all, this is an excellent basic coleslaw recipe that will help round out just about any summer menu.

    Buttermilk Coleslaw

    Buttermilk Coleslaw Recipe
    A creamy and delicious coleslaw with just the right amount of sweetness.
    Recipe type: Side Dish
    Serves: 8
    • 1 medium head green cabbage, cored and shredded
    • 2 large carrots, peeled and grated
    • ⅔ cup buttermilk
    • ½ cup mayo
    • ¼ cup sour cream
    • 8 scallions, finely chopped
    • 2 tablespoons sugar
    • 1 teaspoon dijon mustard
    • ¼ teaspoon freshly ground pepper
    1. Toss cabbage with 1 teaspoon salt in colander set over bowl. Let sit for about 1 hour. (Cabbage will look wilted.)
    2. Rinse cabbage well under cold water. Drain and place on paper towel. Once dry place in a large bowl. Add carrots and green onions.
    3. In a small bowl, mix remaining ingredients and add to cabbage. Mix well and refrigerate for at least 1 hour.
    Recipe Source: Cook's Country Magazine



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    { 19 comments… read them below or add one }

    cindy rwe July 15, 2014 at 12:16 am

    Yummy good!!! Simple


    marcie June 9, 2014 at 9:21 pm

    Mayo, sour cream and buttermilk sound like a winning combination! I adore coleslaws, so this sounds like a must-try! :)


    Pamela @ Brooklyn Farm Girl June 9, 2014 at 3:04 pm

    I can only imagine how much of a hit this would be at a Summer picnic!


    Amy @ Elephant Eats June 9, 2014 at 9:58 am

    I totally agree that it’s hard to find a coleslaw recipe with that perfect balance of flavors! Will have to give this one a try. There’s nothing like a cold, crisp coleslaw in the summer :)


    Cindy @ Pick Fresh Foods June 8, 2014 at 12:19 pm

    Christin, this looks delicious! I love coleslaw, but I am so picky about it. It can’t be too oily, too vinegary, or too sweet. I love that you used of buttermilk. I definitely need to try this! Pinning :D


    Arthur in the Garden! June 8, 2014 at 11:14 am

    Buttermilk makes everything better~


    Christin Mahrlig June 8, 2014 at 10:35 pm

    Yes it does :)


    Monet June 7, 2014 at 11:09 pm

    I love Cook’s Country recipes and I love your recipes too…so I have no doubt that this will be my go-to coleslaw recipe once I try it!


    michael June 7, 2014 at 10:05 pm

    I love this coleslaw, looks great! :)


    Suzanne June 7, 2014 at 5:57 pm

    Love this slaw, I really love buttermilk dressing, I think I will have to make my ribs again to have with this slaw!


    Christin Mahrlig June 7, 2014 at 9:47 pm

    Your Chinese-style ribs look fabulous! I’m totally going to have to make them!


    Ashley June 7, 2014 at 2:31 pm

    I totally agree – I love coleslaw but recipes can be so hit or miss! This looks delicious! Hope you’re having a great weekend!


    Christin Mahrlig June 7, 2014 at 9:49 pm

    Thanks Ashley! Hope you are having a great weekend too!


    How to Philosophize with Cake June 7, 2014 at 11:10 am

    Mmmm that looks good! I usually like vinegar coleslaws but the tang of buttermilk sounds like it would add an awesome flavor to coleslaw! :)


    ela@GrayApron June 7, 2014 at 10:33 am

    Ah, that’s funny, I’ve been shredding cabbage today too, with a knife. Your coleslaw looks quite good…with green onions and all…

    ela h.


    Medeja June 7, 2014 at 3:22 am

    Simple classic but really one of the most delicious salads!


    Christina June 6, 2014 at 11:17 pm

    This looks soo yummy Christin, I’m going to try it without the Mayo! :)


    Kristi @ Inspiration Kitchen June 6, 2014 at 9:08 pm

    Coleslaw is one of my very favorite sides for summer! I love the tangy-ness and the crunch! And you’re right – there is an art to making the perfect coleslaw.


    Christin Mahrlig June 6, 2014 at 10:30 pm

    There sure is :)
    Hope you have a wonderful weekend Kristi!


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