Uncover the best coleslaw recipe, packed with a tangy punch and a perfect blend of creamy, crunchy textures. This light mayo-based dressing is a breeze to make and will leave you wondering why you ever opted store-bought slaw. It’s so easy to make, you’ll be pleasantly surprised!
More side dishes to discover! Try my Greek -style potato salad, Easy corn salad, Creamy cucumber salad or Pesto pasta salad.
Why you need a good coleslaw recipe in your back pocket!
A solid coleslaw recipe is essential not just for barbecue season but throughout the year. Tangy, creamy and crunchy, it’s the perfect side for grilled or baked meats and fish.
This recipe features a mayo-based dressing enhanced with buttermilk, pickle juice and apple cider vinegar. When combined with cabbage, carrot and onion, the dressing achieves a balance of creamy, acidic, sweet and savory at the same time.
This slaw is ideal for gatherings since it’s best made ahead of time. It shines on a potluck table next to meat-based dishes like spareribs, but it also works wonderfully well as a topper for a chicken sandwich or alongside fried fish and French fries. It’s flavorful enough to stand on its own without overpowering the dishes it accompanies.
Additionally, it’s perfect for customization: consider adding chopped bell pepper, celeriac, a handful of herbs, or some minced jalapeños. This versatile recipe is a great starting point for your culinary creativity.
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube!
Coleslaw ingredients and substitutions
- Cabbage: I love using green cabbage, but you can also opt for red, Savoy, or Napa cabbage. They all work great. For the best results, I don’t recommend using pre-shredded cabbage. You can always chop the cabbage a day ahead of serving.
- Onion: Adds a burst of flavor! You can substitute with shallots or red onion.
- Carrot: Adds color and a touch of sweetness.
- Pickle: Adds that extra ‘yum’. Don’t skip it! I use dill pickles, but sweet & sour pickles work too.
- Buttermilk: Adds tanginess and lightens the overall consistency of the dressing.
- Apple Cider Vinegar: Gives the dressing a tangy depth of flavor.
- Pickle Juice: Since we’re already using pickles, we can add the juice instead of lemon juice.
- Mayonnaise: You can use regular, light, non-fat, or vegan mayonnaise.
- Sugar: Balances the flavors of buttermilk and vinegar.
- Salt and Black Pepper: Let the overall flavor pop.
Tips for customizing your coleslaw
- Cabbage: Use red cabbage instead of green, or a mix of both for added color and flavor.
- Add-Ins: Enhance your coleslaw with extras like bell pepper, broccoli, cauliflower, fresh parsley, celeriac, celery stalk, apple, or jalapeños. Get creative—you’re the chef!
- Lighter Version: Substitute some or all of the mayonnaise with full-fat yogurt for a lighter option.
- Chilling: For the best flavor, chill your coleslaw for at least 30 minutes. It tastes even better the next day.
What to serve with coleslaw
- Slaw is great with chicken, pork, steak, fish or shrimp.
- It’s also delicious with sandwiches or burgers instead of lettuce.
How to store coleslaw
- Store this coleslaw in an airtight container in the refrigerator for up to 4 days.
- After a couple of days, it may release some of its liquid, just give it a good stir or drain it away if you want to, and add a little bit of mayonnaise if needed.
The Best Coleslaw Recipe
Ingredients
- 1 green cabbage - chopped
- 1 onion - diced
- 1 carrot - peeled and grated
- 1 dill pickle - grated
- ¼ cup buttermilk
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp sugar
- 2 tbsp apple cider vinegar
- 2 tbsp pickle juice
- ½ cup mayonnaise
Instructions
- Quarter the cabbage in half lengthwise, start at the end, opposite the stem. Remove the tough end. Cut into thin slices, then chop the slices.
- Dice the onion. Peel and grate the carrot. Grate the pickle.
- To a large bowl, add the cabbage, onion, carrot and pickle. Then add buttermilk, salt, pepper, sugar, apple cider vinegar, pickle juice and mayonnaise.
- Stir to combine. Refrigerate for at least 30 minutes.
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