Buttermilk Coleslaw


Coleslaw or Cold Slaw…Either way it’s a great side. 

Buttermilk Coleslaw

So you bought some buttermilk for a cake recipe and now you have almost a quart left over.  Here's an easy solution for a half cup or so.  Buttermilk along with mayo make a nice creamy coleslaw dressing.  And, by the way, you can also freeze leftover buttermilk safely for up to 3 months. 

Course Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cooling Time 30 minutes
Total Time 40 minutes
Servings 6 side servings


  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/2 tsp. celery salt
  • pepper to taste
  • 2 tbsp. granulated sugar
  • 1 tbsp. apple cider vinegar
  • 1 tsp. lemon juice
  • 1 16 oz. package shredded cabbage (coleslaw mix)
  • pinch paprika for garnish (optional)


  1. Whisk together the buttermilk, mayo, celery salt, pepper, sugar, vinegar, and lemon juice in a large bowl.

  2. Add the coleslaw mix and toss until well coated.  For best results I prefer to refrigerate the coleslaw for a half hour before serving.  Sprinkle a little paprika on top and serve.

Recipe Notes

As you know, coleslaw is a very versatile side dish.  Try it with baked fish sticks or country ribs.  You'll be out of buttermilk before you know it.

Did you know:  Cole slaw (cold slaw) got it's name from the Dutch'kool sla'  - 'kool' is cabbage and 'sla' is salad - meaning simply, cabbage salad. In English, that became 'cole slaw' and eventually 'cold slaw'. The original Dutch 'kool sla' was most likely served hot.  I wonder if they used buttermilk back then.

Source: foodreference.com

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