This Southern coleslaw recipe is creamy, slightly sweet, and perfectly balanced with tang from buttermilk and vinegar. I love how the finely chopped cabbage gives it that classic coleslaw texture that pairs beautifully with just about any meal. It’s simple, fresh, and always a crowd-pleaser.

Why You’ll Love This Recipe

I like this recipe because it comes together quickly with just a few pantry staples, yet it tastes like something special. The creamy dressing coats the finely shredded cabbage and carrot perfectly, making it refreshing and satisfying. I also love that it tastes even better after chilling, which makes it a great make-ahead side for gatherings, cookouts, or family dinners.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 small head green cabbage
1 medium carrot
1/2 cup mayonnaise
1/4 cup buttermilk
1 tablespoon apple cider vinegar
1/4 cup granulated white sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

1. I cut the cabbage into quarters, remove the core, and finely shred it.

2. In a large bowl, I combine the shredded cabbage and grated carrot.

3. In a separate bowl, I whisk together the mayonnaise, buttermilk, vinegar, sugar, salt, and pepper until smooth.

4. I pour the dressing over the cabbage mixture and toss thoroughly to coat all the vegetables.

5. I cover the bowl with plastic wrap and refrigerate for at least 1 hour so the flavors blend and the cabbage softens slightly.

6. Before serving, I stir the coleslaw again and adjust seasoning if needed with more salt, pepper, or sugar.

7. I serve it chilled as a side dish.

Servings and Timing

This recipe makes 12 servings. It takes about 15 minutes to prepare, plus 1 hour of chilling time, for a total of 1 hour and 15 minutes. Each serving has around 100 calories.

Variations

Sometimes I add a little celery seed or mustard to the dressing for extra flavor. If I want a lighter version, I use light mayonnaise or Greek yogurt. I’ve also added red cabbage or green onions for more color and freshness. For a tangier twist, I swap the apple cider vinegar for lemon juice.

Storage/Reheating

I store coleslaw in an airtight container in the refrigerator for up to 3 days. I don’t reheat it since it’s meant to be served cold, but I stir it before serving to redistribute the dressing. If it gets watery, I drain off a little liquid and mix in an extra spoonful of mayonnaise.

FAQs

Can I make this coleslaw ahead of time?

Yes, I think it tastes best when made a few hours ahead so the flavors can meld.

What’s the best way to shred cabbage?

I like using a food processor for speed, but a sharp knife or box grater works well too.

Can I use bagged coleslaw mix?

Yes, I often use a store-bought mix to save time, then just add the homemade dressing.

Can I use red cabbage instead of green?

Yes, red cabbage works, though it has a stronger flavor and makes the slaw more colorful.

Can I make this without buttermilk?

Yes, I mix regular milk with a teaspoon of lemon juice or vinegar as a substitute.

Can I reduce the sugar?

Yes, I adjust the sugar to taste, or use honey or maple syrup instead.

How long does coleslaw last in the fridge?

It keeps for up to 3 days, but I like it best within the first 24–48 hours.

Can I make this vegan?

Yes, I use vegan mayonnaise and plant-based milk with a little vinegar in place of buttermilk.

Why does my coleslaw get watery?

Cabbage releases water as it sits, so I toss it just before serving or drain off excess liquid if needed.

What dishes go best with coleslaw?

I love serving it with fried chicken, pulled pork, BBQ, or even as a topping for sandwiches and burgers.

Conclusion

This Southern coleslaw recipe is one of my favorite side dishes to make because it’s quick, versatile, and always a hit. I love the balance of creamy, tangy, and slightly sweet flavors with the crunchy cabbage. It’s the perfect companion for summer cookouts, family dinners, or any meal that needs a refreshing side.