Buttermilk Coleslaw

Aug 04, 2023 • Tom Jackson

Every barbecue needs a go-to side dish and this Buttermilk Cole Slaw is a crowd-pleaser. Chef Tom pairs crisp and fresh cabbage, carrots and green onions with a creamy, sweet-tart dressing. Besides being a feast for the eyes, it’s quick and easy to mix up and tastes exceptionally delicious.

Buttermilk Coleslaw

Tom Jackson

Rated 4.0 stars by 4 users

Cuisine

American

Servings

10

Prep Time

15 minutes

Calories

114

When it comes to barbecues, having a go-to side dish is essential. And there's nothing quite like a refreshing and flavorful coleslaw to complement your grilled meats. Chef Tom has created the ultimate Buttermilk Cole Slaw recipe that is sure to be a crowd-pleaser. With its combination of crisp cabbage, carrots, and green onions, all tossed in a creamy, sweet-tart dressing, this coleslaw is not only a feast for the eyes but also incredibly delicious.

Ingredients

4 cups green cabbage, shredded
4 cups red cabbage, shredded
1 cup carrots, grated
1/4 cup green onions, green parts only, thin sliced
1 cup mayonnaise
1/4 cup buttermilk
2 tbsp apple cider vinegar
2 tbsp Reida Farm Wildflower Honey
1 tbsp Cattleman’s Grill Lone Star Brisket Rub

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Directions

Combine the mayonnaise, buttermilk, apple cider vinegar, Reida Farm Wildflower Honey, Cattleman’s Grill Lone Star Brisket Rub in a large mixing bowl and whisk well to combine.
Add to the bowl the cabbage, carrots and green onions. Mix well with gloved hands, coating all of the veggies with the dressing.
Store in the refrigerator for up to a week. Slaw tastes best after resting for a few hours.

Recipe Note

You might also enjoy:Grilled Barbecue Salmon with Peanut Slaw, Apple Brined Pulled Pork

Debate Time

The running debate among cole slaw fans is whether to salt and drain the cabbage before adding the dressing.

The directions for salting the shredded cabbage are easy but a bit time consuming: Place the shredded cabbage in a colander, mix in some salt until it’s evenly distributed, then let the shredded cabbage sit to allow the water in the cabbage to drain away. The salted cabbage is then rinsed and the water is either drained away, squeezed out, or spun out with a salad spinner. You may sacrifice some of the texture of the cabbage but you end up with less liquid pooling in the bottom of your serving bowl.

If you have the time to salt, rinse and drain the cabbage before mixing the slaw, go for it. But sometimes you need something you can throw together quickly and this buttermilk cole slaw recipe does the trick. If this cole slaw lasts long enough for liquid to pool in the bottom of your bowl, you can always drain it off.