A classic coleslaw recipe. Made of cabbage and topped with a delicious dressing, this coleslaw recipe is one you’ll use again and again.
Coleslaw has to be one of the most humble of recipes. It works perfectly with so many dishes as the side dish, but rarely gets the star treatment that it really deserves. This coleslaw recipe is one that my Mama has made for years and one that my family has always devoured! It always makes an appearance for picnics and BBQs to go with our grilled chicken, hotdogs, hamburgers, potato salad and so many other classic cookout fare.
But I also love this coleslaw recipe when it is piled on top of pulled pork in a sandwich or on top of a hotdog with a scoop of chili. In other words, it is a definite favorite anytime you serve it!
And even though it is mighty delicious as soon as it is made, I truly believe that this coleslaw is even more delicious the next day for lunch with any leftovers we might have. That time in the refrigerator gives it a little bit more time to marinate in that coleslaw dressing that tastes so amazing.
Here’s my family’s coleslaw recipe. Be sure to make it soon. I think you’ll absolutely love it!
- 6 cups shredded cabbage
- 2 medium carrots, shredded
- ½ small sweet onion, diced
- 1 cup mayonnaise
- ½ cup buttermilk
- 2 tablespoons white distilled vinegar
- 2 tablespoons sugar
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon celery seed
- Place shredded cabbage, carrots and onions into a medium size bowl.
- Add mayonnaise, buttermilk, vinegar, sugar, and salt to a large bowl and whisk together with a fork until well-combined and smooth. Stir until sugar is completely dissolved. Add black pepper and celery seeds. Pour mayonnaise dressing over cabbage and toss together to mix thoroughly.
- Serve immediately or cover and chill in refrigerator before serving.
Enjoy!
Robyn xo
I LOVED how easy this recipe is!
Is this a sweet coleslaw
Your coleslaw is classic and almost exactly how my grandmother made hers. I am planning to do a recipe round up on my site next month and was wondering if I can use one of your photos in the round up. I will link back to your site for the recipe.
Thank you for your consideration.