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.
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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