Description
This Southern Coleslaw recipe offers a classic blend of crunchy tricolor and finely shredded cabbage, tossed in a creamy, tangy dressing made with mayonnaise, buttermilk, and a hint of lemon and vinegar. Perfectly seasoned and chilled, it’s an ideal side dish for barbecues, picnics, or casual dinners, delivering refreshing texture and balanced flavors in every bite.
Ingredients
Vegetables
- 16 ounces tricolor cabbage (coleslaw mix)
- 8 ounces finely shredded cabbage
- 1/4 medium yellow onion (finely diced)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup white sugar
- 1/4 cup buttermilk
- 2 tablespoons lemon juice
- 2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Prepare the dressing. In a large bowl, whisk together the mayonnaise, white sugar, buttermilk, lemon juice, white vinegar, salt, and ground black pepper until the mixture is smooth and well combined.
- Add the vegetables. Add the tricolor cabbage, finely shredded cabbage, and the finely diced yellow onion to the bowl with the dressing.
- Toss to coat. Gently toss all ingredients together until the cabbage and onion are evenly coated with the dressing.
- Chill before serving. Cover the bowl and refrigerate the coleslaw for at least 10 minutes, or up to an hour, allowing the flavors to meld and the cabbage to soften slightly. Serve chilled.
Notes
- For best flavor, prepare the coleslaw a few hours ahead and refrigerate to let the flavors deepen.
- Adjust the sugar level to taste if you prefer it less sweet or more tangy.
- If buttermilk is unavailable, substitute with regular milk mixed with a teaspoon of lemon juice or white vinegar.
- Use fresh, crisp cabbage for the best texture.
- Leftover coleslaw can be stored in an airtight container in the refrigerator for up to 2 days.
