BonniE !


This simple recipe for coleslaw is good with fish, chicken, beef, or pork. It has a clean fresh taste that really allows the flavors to come through, and it isn't overwhelmed by heavy dressing--the perfect side dish. Enjoy.


★★★★★ 3 votes



  • 1 lb
    shredded cabbage
  • 1 c
    grated carrots
  • 2 Tbsp
    minced onion
  • 1/4 c
    granulated sugar (yes, splenda may be used)
  • 1/2 tsp
  • 1/8 tsp
    black pepper
  • 1/2 c
  • 1/2 c
    buttermilk or 2 tablespoons buttermilk powder
  • 1 1/2 Tbsp
    white wine vinegar
  • 2 1/2 Tbsp
    fresh lemon juice



  1. In a large bowl, combine the shredded cabbage and the onion.
  2. In a medium bowl, whisk together remaining ingredients. If you're using the buttermilk powder, which I always do, there is no need to reconstitute it (that just waters down the dressing) Just add it dry. The dressing with the buttermilk powder looks thick at first but will thin when you add vinegar and lemon juice.
  3. Stir dressing into the cabbage and onion mixture. Chill several hours to blend the flavors. Enjoy!

Printable Recipe Card


Course/Dish: Vegetables Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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