Creamy, tangy, and just sweet enough, this is the dressed coleslaw. The buttermilk and lemon juice give the dressing a brightness that keeps the whole thing from feeling heavy.
Ingredients
- 8 cups (approx. 700 g) shredded cabbage and carrot mix
- 65 g (⅓ cup) sugar
- 2 g (½ tsp) salt
- 0.5 g (⅛ tsp) white pepper
- 60 ml (¼ cup) whole milk
- 120 ml (½ cup) mayonnaise
- 60 ml (¼ cup) buttermilk
- 2 tbsp white vinegar
- 3 tbsp fresh lemon juice
Instructions
- 1In a large bowl, whisk together sugar, salt, white pepper, milk, mayonnaise, buttermilk, white vinegar, and lemon juice until smooth and the sugar is dissolved.
- 2Add shredded cabbage and carrot mix to the dressing.
- 3Toss well to coat.
- 4Cover and refrigerate for at least 30 minutes before serving.
Cook's Note
The 30-minute rest is important, the cabbage softens slightly and the dressing gets into the shreds. Right after mixing it tastes sharp and watery; after resting it comes together.
Best Served With
Alongside pulled pork, fried chicken, fish tacos, or barbecue. Also good as a topping inside a sandwich or burger.
Why This Recipe Works
Using both white vinegar and lemon juice brings two types of acidity that brighten the dressing in slightly different ways. Buttermilk adds tang and thins the mayo to a pourable consistency so it coats the slaw evenly.
Make It Yours
- Add a teaspoon of celery seed for a more classic deli-style slaw
- Fold in thinly sliced apple for sweetness and crunch
- Add a tablespoon of whole grain mustard to the dressing for a sharper flavor
Leftover Strategy
Best the same day or the next day. After 48 hours the cabbage gets too soft and the dressing watery. Drain before serving if liquid has pooled.
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Pairing
A cold beer alongside whatever the slaw accompanies. The acidity in the slaw pairs naturally with rich, fatty proteins.