
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.
- 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
- In a mixing bowl, combine sugar, mayonnaise, buttermilk, lemon juice, vinegar, salt, and pepper. Whisk until it's smooth.
- Pour over cabbage and carrots and toss well till mixed.
- Chill before serving.
It’s always great to have you stop by. Let me know how you like your slaw and pin away please!
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Very tasty and just right on a hot day.
You got it, thanks!