Ingredients
Method
- Finely chop 8 cups of green cabbage into very small, pea-sized pieces. If using a pre-shredded coleslaw bag, chop the shreds down further so the pieces are finer. Finely shred ¼ cup of carrot. Place both into a large mixing bowl and set aside.
- In a medium bowl, whisk together ½ cup mayonnaise, ⅓ cup buttermilk, 3 tablespoons granulated sugar, 2 tablespoons white vinegar, 1 tablespoon lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk until the sugar has fully dissolved and the dressing is smooth and creamy. Taste and adjust sugar, vinegar, or salt as needed.
- Pour the dressing over the cabbage and carrot mixture. Stir well until all of the vegetables are thoroughly coated with the dressing.
- Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 4 hours before serving, or overnight for best results.
- Before serving, give the coleslaw a good stir. Pour off any excess liquid that has accumulated at the bottom if needed. Serve cold and enjoy!
Nutrition
Notes
Make Ahead: This coleslaw is even better the next day! Make it the night before your cookout or dinner and let it chill overnight in the refrigerator. The flavors come together beautifully and the cabbage softens to that perfect tender-crisp texture.
Buttermilk Substitute: No buttermilk on hand? Add 1 teaspoon of white vinegar or lemon juice to ⅓ cup of regular whole milk, stir, and let it sit for 5 minutes. It works perfectly as a substitute in this dressing!
Storage: Store leftover coleslaw in a covered airtight container in the refrigerator for up to 3 days. Stir well before each serving. Freezing is not recommended as the dressing will separate and the cabbage will lose its texture.