Buttermilk Coleslaw

Raven Higheagle


A cool, creamy, and crunchy coleslaw is a must have recipe for the summer cookout season. It’s the perfect side to have with burgers, hot dogs, BBQ, or fried chicken.
But much like potato salad, I find many coleslaw recipes to be a little lacking. Some produce soggy coleslaw that’s swimming in a watery liquid. Some are too sweet, some too dry. It can be difficult to get just the right combination of sweetness and tang. Creaminess and crunch.
This Buttermilk Coleslaw is a recipe I find myself using again and again.


☆☆☆☆☆ 0 votes

Serves 8
1 Hr 10 Min
1 Hr


  • 1 medium
    head green cabbage, cored and shredded
  • 2 large
    carrots, peeled and grated
  • 2/3 c
  • 1/2 c
    hellmanns mayonnaise
  • 1/4 c
    daisy brand sour cream
  • 8
    scallions, finely chopped
  • 2 Tbsp
  • 1 tsp
    dijon mustard
  • 1/4 tsp
    freshly ground pepper

How to Make Buttermilk Coleslaw


  1. Toss cabbage with 1 teaspoon salt in colander set over bowl.
  2. Let sit for about 1 hour. (Cabbage will look wilted.)
  3. Rinse cabbage well under cold water.
  4. Drain and place on paper towel.
  5. Once dry place in a large bowl.
  6. Add carrots and green onions.
  7. In a small bowl, mix remaining ingredients and add to cabbage.
  8. Mix well and refrigerate for at least 1 hour.

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