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. Made with shredded cabbage and ingredients you most likely have on hand, this coleslaw with a creamy buttermilk dressing is always a crowd favorite!
How to Make the Easiest Coleslaw Recipe
Prep. To make this easy coleslaw recipe, I begin with shredded cabbage, carrots and onions. If you prefer, you can definitely use a bag of pre-shredded cabbage or even the coleslaw mix.
Make the Dressing. Whisk together your mayonnaise, buttermilk (if you don’t have buttermilk, use my handy buttermilk substitute recipe!), vinegar, sugar and salt in another medium bowl or 2-cup liquid measuring cup. Whisk until the sugar has completely dissolved. Then, stir in your black pepper and celery salt. Pour over the cabbage mixture in your bowl and toss to combine.
Serve. Serve immediately or cover and refrigerate until ready to serve.
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.
What Should I Serve with Coleslaw?
For a quick answer: anything! Coleslaw definitely works well with so many dishes that it is no wonder it makes a classic side dish!
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 favorite grilled chicken, hotdogs, hamburgers, potato salad and so many other classic cookout fare.
Other Side Dishes to Serve with Coleslaw
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
- 1/2 small sweet onion diced (optional)
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 2 tablespoons white distilled vinegar
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 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.
Store coleslaw in an airtight container in the refrigerator for up to a week. Vegan:
For a vegan version of this coleslaw recipe, use vegan mayonnaise and a plant-based milk.