Classic Easy Creamy Buttermilk Coleslaw Recipe

This is an old-fashioned buttermilk coleslaw like I grew up with. It’s tangy, creamy, a little sweet, and has plenty of crunch. Use any leftover sauce for other vegetable salads.

There are a bunch of ingredients, but this buttermilk coleslaw comes together in just a few minutes – especially if you purchase cabbage already shredded.

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Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.

It’s impossible, IMO, to have a summer BBQ without serving coleslaw and baked beans for side dishes. I believe that in some areas of the country, it might be a crime, in fact.

For years, I picked up cartons of it at our local market for out BBQs. But one day, a few years ago, I couldn’t find any. I know. Completely inconceivable, but true.

So I decided to make my own. After all, I went to culinary school. I should be able to make coleslaw.

You may already know this, but there are a LOT of coleslaw recipes out there. They differ largely by region, but also by personal taste. I tried a few and starting tinkering, and now I have one that takes less time to make than driving to the market to pick up a carton already made. And it’s way better. It strikes just the right balance of tangy, creamy, sweet, and crunchy.

🥬 Where did coleslaw originate?

I always assumed that coleslaw was purely American. But it actually originated in the the Netherlands and brought to New York by the Dutch. The word coleslaw comes from the Dutch word “koolsla” which referred to a cabbage salad with a creamy dressing.

❤️ Why this recipe works

• This recipe uses equal parts whole milk and buttermilk for just the right amount of tang. Whole milk also keeps the slaw from being “watery”.
• The mayonnaise helps to makes this a creamy coleslaw without using cream, and adds to a tangy coleslaw.
• Grating the onion releases its juices and balances the sweetness of the sauce.

👩‍🍳 Grating your own cabbage for slaw

Although you can purchase pre-grated cabbage, I recommend grating your own slaw from a head of cabbage for the best crunch, freshness, and overall flavor.

Food Processor Method

The easiest way to do this is with a food processor fitted with the shredding disc attachment. Check the instructions for your food processor for the best way to set it up in your processor.

Next, slice a head of cabbage in half and cut off the base where the stem was attached. Finally, cut the cabbage into large chunks to place in the feed tube of the food processor. I make the chunks as large as I can.

Stack chunks of cabbage in the feed tube and turn on the food processor. Continue to stack additional chunks of cabbage in the feed tube to press them onto the shredding disc. You can also use the food pusher that slides into the feed tube to press the cabbage down onto the disc. Never use your fingers.

You will need to stop the processor occasionally to empty the processor bowl into a large bowl.

One ~2-pound cabbage head gives you ~16 cups of cabbage after it’s shredded.

Box Grater Method

Slice a head of green cabbage in half and grate it using the largest holes on a box grater.

⏰ Tips to Simplify and Save Time

• Purchase pre-shredded cabbage for slaw. You can typically find this at your grocery store in the produce section where you find bags of pre-washed salad greens.

💡Ideas for Possible Variations

• Grate one peeled carrot and add it to the mix.
• Add thinly sliced green onions (scallions) to the shredded cabbage in place of, or in addition to, the grated yellow onion.
• Add ½ teaspoon (or to taste) of celery seed to the coleslaw.

Author: Susan Pridmore
Owner, The Wimpy Vegetarian
Professional Recipe Developer
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