There’s something timeless about a bowl of Grandma’s buttermilk coleslaw – cool, creamy, and just the right balance of tangy and sweet. This old-fashioned recipe has been passed down through the generations, often appearing at Sunday dinners, summer picnics, and holiday cookouts.

Grandma’s Creamy Buttermilk Coleslaw

If you’re looking for more delicious salad recipes, Creamy Grape Salad and Bread Salad with Tomatoes are the perfect recipes to make your tastebuds dance!

The secret to this delicious recipe? A splash of buttermilk that gives it that nostalgic flavor you just can’t find in store-bought versions. Whether it’s piled high on pulled pork sandwiches or served as a refreshing side, this coleslaw brings a comforting taste of home to every bite.

We have to give a great big thanks to the Dutch that brought this delicious recipe with them when they immigrated to the United States. Did you know that coleslaw means “cabbage salad?”

If you’re looking for a delicious coleslaw to bring to family events or simply serve at your BBQ, look no further than grandma’s buttermilk coleslaw. Made with a mix of green and red shredded cabbage, carrots, and green onions – it has the right amount of crunch.

Grandma starts with a base of mayonnaise and buttermilk, then adds a touch of sugar, lemon juice, vinegar, Dijon mustard, and celery seeds. The result is a flavorful buttermilk dressing that will have everyone raving.

I like to use a combination of red cabbage and green cabbage, but feel free to stick to one head of cabbage instead of half of each. You can also replace the cabbage and carrots with a store-bought coleslaw mix if you’re short on time.

I’m always trying new recipes, and this one was a real winner! Good coleslaw is hard to find. You won’t be disappointed.

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Ingredients

2 (16-oz) packages shredded coleslaw mix

1/4 cup green onions, chopped

3/4 cup mayonnaise 

3/4 cup buttermilk 

1/4 cup sugar plus 2 tablespoons granulated sugar

3 tablespoons apple cider vinegar

1 tablespoon Dijon mustard 

1 teaspoon celery seeds 

1 1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper 

Directions

1) Whisk together mayonnaise, buttermilk, sugar, celery seed, mustard, apple cider vinegar, salt, and black pepper in a large bowl until smooth and the sugar dissolved. 

2) Add in the coleslaw mix into the buttermilk mixture until evenly coated.

3) Cover the coleslaw and refrigerate for at least two hours.  

4) Mix again before serving.  

Tips

• You can make the creamy coleslaw dressing a couple of days ahead and store it in the refrigerator.
• The healthy apple cider vinegar with the “mother” can be found here.
• White vinegar can be substituted for apple cider vinegar.
• You can add 1/2 of red onion for more flavor.

Storage Tips

Coleslaw will last 3-5 days in the refrigerator when stored in an airtight container. Coleslaw doesn’t freeze well. The dressing will break down as it thaws.

Serving Suggestions

• Add coleslaw on top of hot dogs, fish tacos, fish sandwich, or pulled pork sandwich.
• It makes the perfect side dish for fried chicken, ribs, brisket, and fried fish.

We’ve reached the end of Grandma’s Creamy Buttermilk Best Coleslaw Recipe. I hope you enjoyed it!

Let me know if you tried the recipe and how you liked it. Be sure to follow me. I will be posting more coleslaw recipes.

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