Southern-Style Coleslaw with Buttermilk
Traditional dish · Southern American
A classic Southern take on coleslaw, featuring a tangy and creamy dressing made with buttermilk and a hint of sweetness. It's often served alongside fried chicken or barbecue.
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Ingredients
- Green cabbage1/2 medium head
- Carrots2 medium
- Buttermilk1/3 cup
- Mayonnaise1/4 cup
- Apple cider vinegar1 tablespoon
- Granulated sugar2 tablespoons
- Celery seed1/2 teaspoon
- Salt1/4 teaspoon
- Black pepper1/8 teaspoon
Steps
- 1
Shred the cabbage and carrots finely. Ensure the shreds are consistent for the best texture.
- 2
In a medium bowl, combine the buttermilk, mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper. Whisk until the dressing is smooth and well combined.
- 3
Add the shredded cabbage and carrots to the dressing. Toss thoroughly until all the vegetables are coated.
- 4
Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the cabbage to soften slightly. Chilling for an hour is ideal.
- 5
Stir the coleslaw before serving.
