You know what makes a summer barbecue truly complete? It is not just the ribs or the burgers. It is that cool and crunchy side dish sitting right next to them. Finding the perfect Coleslaw Recipe can feel like a hunt for buried treasure. You want something creamy but not heavy. You want a tang that wakes up your taste buds without overpowering the meal.
Honestly, I used to buy those tubs from the grocery store. We all have done it. But once you realize how simple a Homemade Coleslaw Recipe actually is, you will never go back. There is a freshness you just cannot get from a plastic container that has been sitting on a shelf for days.
This version hits all the right notes. It has a satisfying crunch from fresh cabbage and a dressing that is smooth and rich. The secret is the balance of buttermilk and vinegar. It cuts through the richness of heavy meats perfectly. Whether you are topping a pulled pork sandwich or serving it alongside grilled chicken, this Coleslaw Salad Recipe is a winner.
Jump To:
Why You’ll Love This Recipe
There are a million reasons to keep this recipe in your back pocket. First of all, it is incredibly fast. You do not need to turn on the stove or oven. In the heat of summer, that is a huge plus. You can chop, whisk, and toss everything in about fifteen minutes.
Another reason is the texture. A lot of slaws can get soggy or limp really fast. Because we use fresh ingredients and a dressing that coats without drowning, you get that satisfying snap in every bite. It holds up well for a potluck or a family dinner.
This is also a budget friendly dish. Cabbage is one of the most affordable vegetables out there. You can feed a huge crowd for just a few dollars. Plus, you probably have most of the dressing ingredients in your fridge right now. It is practical and delicious.
Finally, this Southern Coleslaw Recipe is versatile. It is not just a side dish. You can use it as a topping for fish tacos or burgers. It adds a layer of flavor and texture that elevates simple meals into something special.
Ingredients
The magic of this Coleslaw Recipe lies in the fresh produce and the creamy dressing. Here is what you need to gather to get started.
The Salad Base
- 8 cups shredded cabbage (green cabbage works best for crunch, but a mix is pretty too)
- 1 medium carrot, shredded (adds color and a slight sweetness)
- 1 small sweet onion, thinly sliced (provides a savory bite without being too sharp)
- 1/4 cup minced green onions (for a pop of fresh flavor)
The Dressing
- 1/2 cup buttermilk (the secret to a tangy and light texture)
- 1/4 cup mayonnaise (creates the creamy base we all love)
- 2 tablespoons honey or agave nectar (balances the acidity perfectly)
- 1 tablespoon apple cider vinegar (adds that classic zing)
- 1 teaspoon Dijon mustard (gives it a little depth and spice)
- Salt and pepper to taste (adjust this at the very end)
Step-By-Step Instructions
Making this Homemade Coleslaw Recipe is as easy as it gets. There is no complicated technique involved here. Just some simple chopping and mixing. Let me walk you through it.
Step 1: Prepare the Vegetables
Start by tackling the vegetables. You want to shred your cabbage nicely. You can use a knife, but a mandoline or a food processor makes this go much faster. Aim for thin strips so the dressing can coat everything evenly.
Place the 8 cups of shredded cabbage into a large bowl. Add the shredded carrot, the thinly sliced sweet onion, and the minced green onions. Give these dry ingredients a quick toss with your hands or tongs just to mix them up. Set this bowl aside for a moment while we work on the flavor.
Step 2: Whisk the Dressing
Now it is time to make the Slaw Dressing Recipe. Grab a small bowl. You want to combine the 1/2 cup of buttermilk and the 1/4 cup of mayonnaise. Whisk them together until they look uniform.
Next, add the 2 tablespoons of honey (or agave), the 1 tablespoon of apple cider vinegar, and the 1 teaspoon of Dijon mustard. Whisk it all vigorously. You want the honey to dissolve fully into the mixture so the sweetness is distributed well. It should look smooth and creamy.
Step 3: Combine and Season
Pour that beautiful dressing right over your cabbage mixture. Use tongs to toss everything together. Make sure every shred of cabbage gets a little bit of that dressing. It might look like a lot of cabbage at first, but it will settle down as you toss it.
Once it is evenly coated, give it a taste. This is the time to add your salt and pepper. Season it to your preference. If you have time, place the bowl in the refrigerator for about thirty minutes before serving. This lets the flavors marry and the cabbage soften just slightly. Enjoy!
How To Store Leftovers
Leftovers of this Coleslaw Recipe can be tricky because cabbage releases water over time. However, you can definitely store it. Place any leftovers in an airtight container. It will stay good in the refrigerator for up to 2 days.
Keep in mind that the longer it sits, the softer it will get. By the second day, it will be less crunchy and the dressing might be a bit thinner. This is natural. Just give it a good stir before you serve it again to mix the dressing back in.
Do not try to freeze this dish. The mayonnaise and buttermilk will separate, and the cabbage will turn to mush when it thaws. This is definitely a dish best enjoyed fresh from the fridge.
Tips
If you want to save even more time, you can buy a bag of pre shredded cabbage mix from the store. It usually comes with carrots already in it. It is a great shortcut for a busy weeknight Coleslaw Salad Recipe. Just make sure the mix looks fresh and crisp inside the bag.
For the best flavor, chill your cabbage before you start. Starting with cold vegetables helps keep the salad crisp longer, especially if you are serving it outside on a warm day. It stops the dressing from warming up too quickly.
Let’s talk about the onion. Sweet onion is specified for a reason. Red onion or yellow onion can sometimes be too pungent and overpower the delicate buttermilk dressing. If you only have strong onions, soak the slices in ice water for ten minutes and drain them before adding. This tames the bite significantly.
If you prefer a thicker dressing, you can adjust the ratio. Use a little more mayonnaise and a little less buttermilk. If you like it tangier, add a splash more vinegar. That is the beauty of a Homemade Coleslaw Recipe; you are in total control of the final taste.
Finally, consider the cut of your cabbage. If you like a chunky slaw, chop it by hand. If you prefer a restaurant style slaw, use the shredding attachment on your food processor. The texture really changes the eating experience, so do what feels right for you.
Conclusion
There you have it. A simple, reliable, and absolutely delicious way to make slaw at home. This Coleslaw Recipe proves that you do not need fancy ingredients to make something wonderful. The combination of crisp veggies and that tangy buttermilk dressing is timeless.
Next time you are planning a barbecue or just need a quick veggie side for dinner, give this a try. It is fresh, fast, and full of flavor. Once you taste the difference of a Southern Coleslaw Recipe made in your own kitchen, you will wonder why you ever bought the pre made stuff. Grab a head of cabbage and get chopping!
FAQ
Can I Make This Dairy Free?
Yes, you can adapt this. To make a dairy free version, swap the buttermilk for a dairy free milk alternative mixed with a teaspoon of lemon juice. Replace the mayonnaise with a vegan mayonnaise. The taste will be slightly different, but it will still be creamy and delicious.
Why Is My Coleslaw Watery?
Cabbage is full of water. When you add salt, it draws that moisture out. If you let the slaw sit for too long, it will naturally become watery. If you need to make it far in advance, keep the dressing and the veggies separate until you are ready to serve.
Can I Use Purple Cabbage?
Absolutely. Purple cabbage adds a beautiful color and extra nutrients. Just be aware that the purple color might bleed into the creamy dressing after a few hours, turning your slaw pink. It still tastes great, but the look changes.
Is This Recipe Gluten Free?
Generally, yes. Cabbage and vegetables are naturally gluten free. Most mayonnaise and buttermilk brands are too. However, always check the labels on your Dijon mustard and mayonnaise to be 100% sure they are certified gluten free if you have a severe allergy.
Quick and Easy Homemade Coleslaw
Tired of store-bought tubs? This homemade coleslaw recipe is incredibly fast, fresh, and budget-friendly. It features a satisfying crunch from fresh cabbage and a creamy, tangy dressing made with buttermilk and vinegar—the perfect no-fuss side for any barbecue or weeknight meal.
Requirements
Ingredients
Instructions
- In a large bowl, combine the 8 cups of shredded cabbage, shredded carrot, thinly sliced sweet onion, and minced green onions. Toss the vegetables to mix them evenly.
- In a separate small bowl, whisk together the 1/2 cup of buttermilk and 1/4 cup of mayonnaise until smooth.
- Add the 2 tablespoons of honey, 1 tablespoon of apple cider vinegar, and 1 teaspoon of Dijon mustard to the dressing. Whisk vigorously until the honey is fully dissolved and the dressing is creamy.
- Pour the dressing over the cabbage mixture. Use tongs to toss everything together until the vegetables are evenly coated.
- Season with salt and pepper to taste. For best results, cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Notes
For a quick shortcut, use a bag of pre-shredded cabbage mix from the store, which often includes carrots.
If you only have strong onions (like red or yellow), soak the slices in ice water for ten minutes and drain them before adding to the slaw. This will tame their sharp bite.
For the best flavor, chill your cabbage and bowl before you start. This helps keep the salad crisp longer, especially on a warm day.
You can adjust the dressing to your liking. Use a little more mayonnaise for a thicker dressing or an extra splash of vinegar for more tang.
Nutrition
Calories
Sugar
Fat
Carbs
