There's a reason this coleslaw recipe has stood the test of time in Southern kitchens. It’s creamy, crisp, and tangy—everything a coleslaw should be. Whether you're serving it at a summer barbecue, alongside crispy fried chicken, or just piling it onto a pulled pork sandwich, this dish brings a perfect balance of texture and flavor to the table.
Inspired by classic family gatherings and Nana’s kitchen wisdom, this Southern coleslaw features finely shredded cabbage and carrots tossed in a luscious homemade dressing. The secret? Buttermilk. It adds that unmistakable tang and silkiness that keeps people coming back for seconds.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes (includes chilling)
- Servings: 8
- Difficulty: Easy
Ingredients
- 1 head green cabbage, finely shredded
- 2 medium carrots, finely chopped or grated
- 2 tablespoons finely chopped yellow onion
- ½ cup mayonnaise
- ⅓ cup white sugar
- ¼ cup whole milk
- ¼ cup buttermilk
- 2 tablespoons lemon juice (freshly squeezed preferred)
- 2 tablespoons distilled white vinegar
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
Vegetables
Dressing
Cooking Instructions
- Start by preparing the vegetables: Finely shred the cabbage using a sharp knife or mandoline for even, delicate strands. Grate or finely chop the carrots, and mince the onion as small as possible. Set aside in a large mixing bowl.
- In a separate medium bowl or large measuring cup, whisk together the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper. Stir vigorously until the mixture becomes smooth and slightly glossy—this helps emulsify the dressing.
- Let the dressing rest for 5–10 minutes to allow the flavors to meld and mellow, enhancing balance before it coats the vegetables.
- Pour the dressing over the cabbage mixture. Using tongs or clean hands, toss everything thoroughly until all the vegetables are evenly coated with the creamy dressing. Take your time here—layering the flavor is key.
- Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours. This resting phase is crucial—it softens the cabbage slightly, deepens the flavor, and gives that signature coleslaw texture.
- Before serving, give it a gentle stir to redistribute any settled dressing. Taste and adjust seasoning if needed—some prefer a pinch more salt or a splash of vinegar to brighten it up.
Tips, Variations & Serving Suggestions
- Make it ahead: This slaw gets better the longer it chills. Prepare it up to a day in advance.
- Add a kick: A dash of celery seed or a spoonful of Dijon mustard can add extra flavor depth.
- Try red cabbage: Swap in half red cabbage for a vibrant, colorful variation.
- Serving ideas: Pile it on pulled pork sliders, serve next to hot chicken, or add it to a BBQ platter.
- Health tweak: Sub Greek yogurt for part of the mayo to lighten it up without losing creaminess.
Conclusion
This Southern coleslaw isn't just a side dish—it's a creamy, tangy companion that brings balance and brightness to rich, savory meals. The buttermilk dressing adds a silky finish that keeps things light while packing a ton of flavor. Whether you're cooking up a backyard feast or looking to elevate your sandwich game, this recipe deserves a spot on the table.
Want to see where this recipe began? Check out the original inspiration here.
FAQ
How long does homemade coleslaw last in the fridge?
Stored in an airtight container, this coleslaw will stay fresh for up to 3–5 days. Just give it a stir before serving.
Can I use pre-shredded cabbage mix?
Yes! While fresh cabbage gives the best texture, pre-shredded slaw mix works well for convenience—just check for freshness.
Is there a vegan alternative for this coleslaw?
Absolutely. Use vegan mayo, plant-based milk, and a splash of lemon or vinegar in place of buttermilk for a dairy-free version.
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