Old Fashioned American Style Coleslaw

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Crispy, tangy and a kiss of sweet make this American coleslaw recipe a classic summertime side dish.

Prep Time20

Cook Time0

Chill Time2

Total Time2 20

Course: Side Dish

Cuisine: American

Keyword: american coleslaw

Servings: servings

Calories: 128kcal

Grab a medium sized bowl (I used a cereal bowl) to make the dressing. Add 5 Tablespoons mayonnaise, ¼ cup buttermilk, ¼ cup milk, 2 Tablespoons granulated sugar, 1 Tablespoon lemon juice, 1 Tablespoon apple cider vinegar, ½ teaspoon table salt and ¼ teaspoon ground black pepper.
Use a whisk to blend well.
In a separate, larger bowl, add the chopped 12 ounces shredded cabbage, 2 Tablespoons grated onion and 2 ounces grated carrot.
Pour the coleslaw dressing on top of the cabbage mixture. Using a rubber spatula, fold the vegetables into the coleslaw dressing, scooping from the bottom of the bowl to bring the dressing to the top.
Repeat until the mixture is thoroughly coated.
Cover and refrigerate for at least an hour to let the flavors come together.

Tips:

when you shred your own carrot, the coleslaw might turn a little orange from the betacarotine (the color of carrots). Don't worry, it's just some vitamins saying hello!
I used half a head of cabbage for this recipe. It will depend on the size of your cabbage.
The onion flavor will be strong when you first add it. It mellows as it chills in the fridge. <--- Get it, chillin????
The salad will create additional liquid when chilling. So if it looks a little "dry" when you put it into the fridge, keep that in mind.

Substitutions:

Use a bag of coleslaw mix in place the carrot and cabbage.
You can make your own buttermilk substitution, too, by using milk and lemon juice or vinegar. Add a teaspoon of lemon juice or vinegar to a ¼ cup milk and let sit for 5-10 minutes. It will thicken and curdle a bit, making it a replacement for this recipe. Note: you will still need the other ¼ of milk called for in the recipe.