This coleslaw recipe has the perfect balance of tanginess and creaminess. Whether you’re a fan of vinegar-based or mayonnaise-based slaw, this recipe caters to both preferences, offering a delightful tang without overwhelming the palate. If you are looking for more great side dishes, make sure to check out our slow cooker cheesy corn.
Ingredients
- Cabbage: Opt for freshly shredded cabbage or convenience with pre-shredded options. For added color and flavor, consider a mix of cabbage varieties.
- Mayonnaise: Utilize full-fat mayonnaise or venture into the realm of homemade mayonnaise for superior taste.
- Buttermilk: Elevate the creaminess factor with buttermilk, lending a luxurious texture to the slaw.
- Vinegar: Introduce a fruity tanginess with apple cider vinegar, enhancing the overall flavor profile.
- Carrot: Add a touch of sweetness and texture by including shredded carrots.
Pairing Suggestions
We love to serve this tangy coleslaw alongside some of our favorite savory meals like crispy chicken tenders or patty melts. This would be a great addition to any backyard BBQ or potluck too!
How to Shred Cabbage
Shredding cabbage at home is quite easy, ensures optimal freshness and is highly cost-effective. Remove loose leaves, quarter the cabbage, eliminate the stem/core, and thinly slice before immediate use or refrigeration for extended freshness.
Storage
Store leftovers in an airtight container in the refrigerator for up to five days, maintaining freshness for future enjoyment.
Coleslaw
Ingredients
- 4 cups purple cabbage, shredded
- 4 cups green cabbage, shredded
- 1 large carrot, grated (approximately ⅓ cup)
- ½ cup mayonnaise
- ½ cup buttermilk
- 3 tablespoons granulated sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon celery seed
- 1 teaspoon ground mustard
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- To a large mixing bowl, add purple cabbage, green cabbage and carrots. Toss to combine and set aside.
- In a medium mixing bowl, whisk together mayonnaise, buttermilk, sugar, apple cider vinegar, celery seed, ground mustard, salt, and pepper.
- Add the mayo mixture to the cabbage mixture and toss to combine.
- Transfer to the refrigerator to chill for 1-2 hours or until ready to serve.
- Store in an airtight container in the refrigerator for 3-5 days.
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