Creamy Dreamy Buttermilk Coleslaw: The Only Recipe You’ll Ever Need

Coleslaw. It’s a side dish that can either make or break a barbecue, picnic, or even a simple weeknight dinner. Too often, it’s bland, soggy, or drowning in overly sweet mayonnaise. But fear not, coleslaw lovers! This recipe for buttermilk coleslaw is a game-changer. It’s creamy, tangy, slightly sweet, and boasts a refreshing lightness that perfectly complements rich, grilled meats, spicy sandwiches, or even a simple veggie burger. Get ready to transform your coleslaw experience with this simple yet sensational recipe.

Why Buttermilk Makes All the Difference

Traditional coleslaw recipes often rely heavily on mayonnaise as the primary dressing ingredient. While mayonnaise provides creaminess, it can also be quite heavy and, let’s be honest, a little boring. Buttermilk, on the other hand, brings a whole new dimension of flavor to the table. Its subtle tanginess cuts through the richness of the mayonnaise, creating a more balanced and vibrant dressing. The acidity in buttermilk also helps to tenderize the cabbage, resulting in a coleslaw that’s crisp yet tender. Plus, buttermilk adds a lighter feel, preventing the coleslaw from feeling overly heavy or greasy.

The Secret to Perfect Coleslaw: Fresh Ingredients and Simple Techniques

While the buttermilk is the star of this recipe, using fresh, high-quality ingredients and employing a few simple techniques are crucial for achieving coleslaw perfection.

Ingredients You’ll Need:

* **Cabbage:** The foundation of any good coleslaw. I prefer using a mix of green and red cabbage for color and textural variety. You can shred your own or buy pre-shredded cabbage for convenience. About 1 medium head of green cabbage and 1/2 head of red cabbage will be sufficient.
* **Carrots:** Add sweetness, color, and a satisfying crunch. Use large carrots and shred them. Roughly 2-3 medium carrots are enough.
* **Onion:** A touch of onion provides a subtle savory note. I recommend using either yellow or white onion, and grating it finely to avoid overpowering the other flavors. Only a quarter of medium onion is sufficient.
* **Buttermilk:** The magic ingredient! Use full-fat buttermilk for the creamiest, most flavorful results. About 1 cup.
* **Mayonnaise:** Provides the base of the dressing. I recommend using a good quality mayonnaise. About 1/2 cup.
* **Apple Cider Vinegar:** Adds a touch of acidity and tanginess. You can substitute with white vinegar or lemon juice if needed. About 2 tablespoons.
* **Sugar:** Balances the acidity of the buttermilk and vinegar. Granulated sugar works best. Start with 2 tablespoons and adjust to taste.
* **Dijon Mustard:** Adds a subtle savory depth and helps emulsify the dressing. About 1 teaspoon.
* **Celery Seeds:** These tiny seeds pack a surprisingly powerful flavor punch, adding a hint of celery flavor that complements the other ingredients beautifully. About 1/2 teaspoon.
* **Salt and Pepper:** To taste. Don’t be afraid to season generously!
* **Optional additions:** Fresh Parsley, Fresh Dill, chopped green onions, or a pinch of cayenne pepper for a little heat.

Step-by-Step Instructions:

1. **Prepare the Vegetables:** If using whole heads of cabbage, remove the outer leaves and discard them. Cut the cabbage into quarters and remove the core. Thinly slice the cabbage using a sharp knife or mandoline. You can also use a food processor with a shredding attachment. Shred the carrots using a grater or food processor. Finely grate the onion. If using pre-shredded cabbage and carrots, make sure to inspect them and remove any large pieces.
2. **Make the Buttermilk Dressing:** In a medium bowl, whisk together the buttermilk, mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seeds, salt, and pepper until smooth and well combined. Taste and adjust the seasonings as needed. You may want to add more sugar for sweetness or more vinegar for tanginess. Remember the flavors will meld and become less pronounced after refrigerating.
3. **Combine the Vegetables and Dressing:** In a large bowl, combine the shredded cabbage, carrots, and grated onion. Pour the buttermilk dressing over the vegetables and toss gently until everything is evenly coated. Be careful not to overmix, as this can make the coleslaw soggy.
4. **Chill the Coleslaw:** Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preferably 1-2 hours, to allow the flavors to meld and the cabbage to soften slightly. The longer it chills, the better it tastes!
5. **Adjust Seasoning and Serve:** Before serving, give the coleslaw a good stir and taste. Adjust the seasoning with salt and pepper as needed. If the coleslaw seems too dry, you can add a little more buttermilk or mayonnaise. If it’s too wet, you can add a bit more shredded cabbage.

Tips for Coleslaw Success

* **Don’t Overmix:** Overmixing the coleslaw can make it soggy. Toss the vegetables and dressing gently until just combined.
* **Taste and Adjust:** The key to a great coleslaw is to taste and adjust the seasonings as needed. Don’t be afraid to experiment with different flavors and ingredients.
* **Chill Thoroughly:** Chilling the coleslaw allows the flavors to meld and the cabbage to soften slightly. Aim for at least 30 minutes, but longer is better.
* **Use Fresh Ingredients:** Fresh, high-quality ingredients are essential for a delicious coleslaw. Avoid using wilted or old vegetables.
* **Control the Moisture:** Cabbage releases water as it sits. To minimize excess liquid, you can salt the shredded cabbage and let it sit for 30 minutes before rinsing and drying it thoroughly. This step is optional but can help prevent a watery coleslaw.
* **Add Crunch:** If you like a coleslaw with extra crunch, consider adding some chopped nuts, such as pecans or walnuts.
* **Spice it Up:** For a spicy kick, add a pinch of cayenne pepper or a finely chopped jalapeño to the dressing.
* **Make it Ahead:** Coleslaw can be made up to 24 hours in advance. Just keep it refrigerated in an airtight container.

Variations to Explore

While this basic buttermilk coleslaw recipe is delicious as is, there are endless ways to customize it to your liking. Here are a few variations to try:

* **Honey Buttermilk Coleslaw:** Substitute the granulated sugar with honey for a more natural sweetness.
* **Spicy Buttermilk Coleslaw:** Add a pinch of cayenne pepper or a finely chopped jalapeño to the dressing.
* **Fruit Buttermilk Coleslaw:** Add diced apple, pineapple, or mandarin oranges for a touch of sweetness and tropical flavor.
* **Asian Buttermilk Coleslaw:** Add soy sauce, sesame oil, and rice vinegar to the dressing for an Asian-inspired twist. Consider adding shredded napa cabbage and toasted sesame seeds.
* **Vegan Buttermilk Coleslaw:** Use vegan mayonnaise and substitute the buttermilk with a mixture of unsweetened almond milk and lemon juice.

Serving Suggestions

Buttermilk coleslaw is a versatile side dish that pairs well with a variety of meals. Here are a few serving suggestions:

* **Barbecues:** Serve alongside grilled chicken, ribs, burgers, or hot dogs.
* **Picnics:** Pack it in a cooler for a refreshing and easy side dish.
* **Sandwiches:** Use it as a topping for pulled pork sandwiches, fish tacos, or veggie burgers.
* **Tacos:** A perfect cooling element to spicy tacos.
* **As a topping:** Great on top of pulled pork or chicken sandwiches.
* **Weeknight Dinners:** Serve it with grilled fish, chicken, or steak for a quick and easy meal.

Storing Leftover Coleslaw

Leftover buttermilk coleslaw can be stored in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the coleslaw will become softer and may release some liquid as it sits. It’s best to consume it as soon as possible for the best flavor and texture.

Nutritional Information (Approximate)

(Per serving, based on a recipe yielding 8 servings):

* Calories: Approximately 150-200
* Fat: 10-15g
* Saturated Fat: 2-3g
* Cholesterol: 5-10mg
* Sodium: 150-200mg
* Carbohydrates: 10-15g
* Fiber: 2-3g
* Sugar: 8-10g
* Protein: 1-2g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*

Buttermilk Coleslaw: A Recipe Worth Sharing

This buttermilk coleslaw recipe is a guaranteed crowd-pleaser. Its creamy, tangy, and slightly sweet flavor is a welcome departure from the often-bland coleslaw found at many gatherings. So, ditch the store-bought stuff and whip up a batch of this delicious buttermilk coleslaw. Your taste buds (and your guests) will thank you!

Enjoy!