Description

This Southern coleslaw recipe is creamy, slightly sweet, and tangy with buttermilk and vinegar. Finely shredded cabbage and carrot are tossed in a smooth dressing for a refreshing, classic side dish that pairs perfectly with BBQ, fried chicken, or sandwiches.

Ingredients

1 small head green cabbage, finely shredded

1 medium carrot, grated

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

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Instructions

Cut cabbage into quarters, remove the core, and finely shred it.
In a large bowl, combine shredded cabbage and grated carrot.
In a separate bowl, whisk together mayonnaise, buttermilk, vinegar, sugar, salt, and pepper until smooth.
Pour dressing over the cabbage mixture and toss thoroughly to coat.
Cover with plastic wrap and refrigerate at least 1 hour to allow flavors to meld.
Before serving, stir again and adjust seasoning if needed. Serve chilled.

Notes

Add celery seed or mustard to the dressing for extra flavor.

Substitute light mayo or Greek yogurt for a lighter version.

Mix in red cabbage or green onions for more color.

Swap vinegar for lemon juice for a tangier taste.

Best enjoyed within 24–48 hours for maximum freshness.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: Southern American

Nutrition

Serving Size: 1/12 of recipe
Calories: 100
Sugar: 6g
Sodium: 170mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 1g
Cholesterol: 5mg