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.

WHAT YOU'LL LOVE

Dressing built first, veggies second. Whisking the buttermilk-mayo dressing on its own before adding the cabbage means every strand gets coated evenly, not clumped with dry spots.
No salting or draining required. This skips the time-consuming salt-and-rinse step some coleslaw recipes call for, trading a little liquid pooling for real speed.
Gets better with time, not worse. Resting in the fridge for a few hours lets the flavors meld — this genuinely improves on day one rather than just holding steady.
Two cabbages for color and crunch. Mixing green and red cabbage isn't just visual — it gives a slightly different bite and texture than using just one.

Buttermilk Coleslaw

Tom Jackson

Rated 4.1 stars by 13 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.

Print Recipe

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

Recipe FAQ

Should I salt and drain the cabbage first?
It's optional. Salting and draining removes excess liquid and can improve texture, but it takes extra time. This recipe skips that step for speed — if liquid pools in the bowl after a few days, just drain it off.

How long does this coleslaw keep?
Up to a week in the refrigerator, and it actually tastes better after resting for a few hours than it does fresh out of the bowl.

Can I use just one type of cabbage?
Yes — an all-green or all-red batch works fine. Mixing both mainly adds color and a slightly different texture, not a different flavor.

Can I make this ahead for a party?
Absolutely — this is an ideal make-ahead side. Mix it the day before and let it rest in the fridge overnight.

What can I substitute for buttermilk?
A mix of milk with a splash of lemon juice or vinegar, left to sit for a few minutes, works as a quick substitute if you don't have buttermilk on hand.

How indoor-friendly is this recipe?
5 out of 5 — perfect for indoor or outdoor prep. There's no grill or smoker involved at all; this is entirely bowl-and-whisk work.

Recipe Highlights

Dressing whisked before the vegetables go in: Direction Step 1 combines the mayo, buttermilk, vinegar, honey, and rub in the bowl first — building the dressing separately means it's already smooth and evenly seasoned before any cabbage joins it.
Mixed thoroughly by hand: Step 2 calls for gloved hands to coat the veggies, which distributes the dressing more evenly than a spoon or tongs would across shredded cabbage.
Rested before serving: Step 3 notes the slaw tastes best after a few hours in the fridge — that rest period is what lets the dressing fully soak into the cabbage instead of just sitting on top.
No salt-and-drain step, by design: Skipping the traditional salting step keeps this recipe fast without meaningfully sacrificing the finished texture.