Buttermilk Coleslaw

Light and tangy, Buttermilk Coleslaw just screams summertime with anything you pair it will.

It’s glorious with grilled chicken, ribs, and sandwiches, especially on pulled pork.

Buttermilk Coleslaw

I’m a tremendous fan of Nampa cabbage.  I love how curly and colorful it is.  It adds a pretty texture to any salad, and I think it’s perfectly nice in a coleslaw.

Buttermilk Coleslaw is light and can be low-carb.  Instead of sugar, try adding a little liquid stevia or monk fruit to taste, and sweeten your dressing a little.  Just mix all the dressing ingredients together in a mixing bowl and shred cabbages and carrots.  Pour the dressing over the slaw and gently toss.  I like to chill it for about 30 minutes before serving, but you may toss and chill up to 2 hours ahead of serving time.

Buttermilk Coleslaw

 

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Prep time

15 mins

Total time

15 mins

 

Light, tangy, and colorful, Buttermilk Coleslaw is my go-to side for all my summer grilling and it's absolutely delicious on top of Pulled Pork with dill pickle slices.

Author: Renée

Recipe type: Salad

Cuisine: American

Serves: 16 servings

Ingredients

• 1⁄4 cup sugar
• 1 cup mayonnaise
• 1⁄2 cup buttermilk
• 3 tablespoons lemon juice
• 3 tablespoons white vinegar
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 2 (10 ounce) packages finely shredded cabbage (angel hair)
• ½ red cabbage, shredded
• 1 small Nampa cabbage, shredded
• 2 carrot, shredded

Instructions

1. In a mixing bowl, combine sugar, mayonnaise, buttermilk, lemon juice, vinegar, salt, and pepper. Whisk until it's smooth.
2. Pour over cabbage and carrots and toss well till mixed.
3. Chill before serving.

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