Buttermilk Coleslaw is the perfect side dish for cookouts or cook-ins!
Buttermilk Coleslaw Perfect for Cookouts
My very favorite coleslaw recipe is the one I created for the first cookbook in my Tasting America: one bite at a time series. If you have prepared any of the recipes from Tasting Alabama: one bite at a time, you’ll know that this is southern cooking at its best. My goal with the series is to give you a taste of what cooking and eating is like in each of our gorgeous 50 states. And my Buttermilk Coleslaw is no exception.
This recipe comes together in a flash. There’s absolutely no cooking involved. And, though I do suggest letting the mixture chill out in the refrigerator for a couple of hours, it’s not imperative. I often decide on what I’m making for dinner at the last minute. That means, shhhh don’t tell anyone, I’ve been known to make the slaw and serve it almost immediately. Guess what? It still tastes amazing. This is, by far, Steve’s and my favorite coleslaw. I’m confident that it will become yours too!
Buttermilk Coleslaw and Southern Fried Chicken from my Tasting Alabama: one bite at a time eCookbook
What could be easier for a side dish? Even better is that it is fabulous along side grilled burgers, hotdogs, sausages, seafood and chicken. It also make a perfect accompaniment to the Southern Fried Chicken that is on page 80 of the Tasting Alabama. Don’t have the book yet? Head over to this page and get yourself a copy asap. Don’t forget that 10% of the purchase price will be donated to No Kid Hungry and World Central Kitchen!!!
To prepare the Buttermilk Coleslaw Perfect for Cookouts, I make the dressing in a large salad bowl. Then I add the shredded cabbage and carrots along with the sliced scallions. Occasionally (who am I kidding – usually…) I just cut open a bag of slaw mix that has carrots and dump it into the dressing. Then I toss it very well to coat everything with the sweet and tangy dressing. That is it. No fuss. No mess.
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Buttermilk Coleslaw Perfect for Cookouts
This is an old southern recipe that is oh so good! The buttermilk gives it
just the right amount of tang. Perfect with Fried Catfish or Fried
Chicken and Buttermilk Hush Puppies.
- Total Time: 0 hours
- Yield: 8 servings 1x
Ingredients
1/2 cup good quality mayonnaise, such as Hellmann’s or Duke’s
1/3 cup granulated sugar
1/2 cup buttermilk
Juice of 1 lemon, about 2 tablespoons
2 tablespoons distilled white vinegar
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon coarsely ground black pepper
1 head green cabbage, finely shredded
2 large carrots, peeled and finely chopped
2 scallions, trimmed and thinly sliced
Instructions
In a large salad bowl, whisk together the mayonnaise, sugar, buttermilk,
lemon juice, vinegar, salt and pepper until well blended and the sugar
has dissolved.
Add the cabbage, carrots and scallion to the salad bowl and toss to mix
well and completely dress the vegetables. Cover the bowl with plastic
film and refrigerate for at least 2 hours or more. Mix well before
serving.
Notes
If you are in a hurry, you can streamline this recipe by using a bag of
coleslaw mix from the grocery store. Just choose one with carrots!
- Prep Time: 20 minutes
- Cook Time: Chilling Time 2 hours
- Category: Side
- Method: Shredding
- Cuisine: Southern
