Creamy Coleslaw with Buttermilk Dressing

Name: Creamy Coleslaw with Buttermilk Dressing
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 cups (600 g) green cabbage, from about ½ large or 1 small head (roughly 1½ lb / 700 g); outer leaves removed, cored, very thinly shredded; 3 medium (180 g) carrots, peeled, trimmed, and coarsely grated on the large holes of a box grater (about 1½ cups); 3 whole (45 g) scallions, white and green parts thinly sliced; ½ cup (115 g) full-fat mayonnaise, cold; ⅓ cup (80 ml) buttermilk, cold, well shaken; 2 tablespoons (30 ml) apple cider vinegar; 2 tablespoons (25 g) granulated sugar; 1 teaspoon (5 g) Dijon mustard; 1 teaspoon (2½ g) celery seed; 1 teaspoon (4 g) kosher salt, plus more to taste (this is for Diamond Crystal; use ¾ tsp if using Morton); ½ teaspoon (1 g) black pepper, freshly ground

From the MyKitchenBank Kitchen

Crisp green cabbage and sweet carrots in a tangy, pourable buttermilk-mayonnaise dressing with celery seed. It needs no cooking, just a toss and a chill. It's a classic partner for barbecue, fried chicken, and fish tacos.

Prep: 20 min
Cook: —
Wait: 1 hr
Total: 1 hr 20 min
Makes: About 8 cups (8 side-dish servings)

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Ingredients

8 servings

For the slaw
8 cups (600 g) green cabbage, from about ½ large or 1 small head (roughly 1½ lb / 700 g); outer leaves removed, cored, very thinly shredded
3 medium (180 g) carrots, peeled, trimmed, and coarsely grated on the large holes of a box grater (about 1½ cups)
3 whole (45 g) scallions, white and green parts thinly sliced
For the dressing
½ cup (115 g) full-fat mayonnaise, cold
⅓ cup (80 ml) buttermilk, cold, well shaken
2 tablespoons (30 ml) apple cider vinegar
2 tablespoons (25 g) granulated sugar
1 teaspoon (5 g) Dijon mustard
1 teaspoon (2.5 g) celery seed
1 teaspoon (4 g) kosher salt, plus more to taste (this is for Diamond Crystal; use ¾ tsp if using Morton)
½ teaspoon (1 g) black pepper, freshly ground

Equipment (9)

Large mixing bowl (4–5 quart / 4–5 L)
Sharp chef's knife or mandoline
Box grater (large holes) or food processor with shredding disc
Cutting board
Medium bowl for the dressing (1.5 quart / 1.5 L)
Whisk
Measuring cups and spoons
Rubber spatula or tongs
Plastic wrap or a lid for the bowl

Steps

Before you start

Chill the buttermilk and mayonnaise until you use them. Cold dressing keeps the cabbage crisp.
Plan for at least 1 hour of chilling. The slaw tastes much better once the cabbage has softened slightly in the dressing.
Shred the cabbage as finely as you can, with a sharp knife, a mandoline, or the slicing disc of a food processor. Thick pieces stay stiff and tough.
Use full-fat mayonnaise and real buttermilk for the best body. Low-fat versions make a thinner, more watery dressing.

1
Shred the cabbage
- Remove any wilted outer leaves from the cabbage.
- Cut the head into quarters through the stem and cut out the dense white core from each quarter at an angle.
- Lay each quarter flat and slice crosswise into very thin ribbons, about ⅛ inch (3 mm) wide.
- Measure 8 lightly packed cups (600 g) and put them in the large mixing bowl.
- Save any extra cabbage for another use.
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Ready when: Cabbage is in thin, feathery ribbons with no thick chunks of core.
Tip: A mandoline or food processor slicing disc gives the most even shreds. Keep your fingers clear of the blade.
2
Add carrots and scallions
- Grate the peeled carrots on the large holes of a box grater.
- You should have about 1½ cups (180 g).
- Add them to the bowl of cabbage along with the sliced scallions.
- Use your hands or tongs to lift and loosen the vegetables so the carrot is spread through the cabbage.
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Ready when: Orange carrot shreds are spread evenly through the pale cabbage.
3
Whisk the dressing
- In the medium bowl, whisk together the mayonnaise, buttermilk, cider vinegar, sugar, Dijon mustard, celery seed, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
- Whisk for about 1 minute, until the sugar dissolves and no streaks of mayonnaise remain.
- Dip a spoon in and taste.
- It should be tangy, lightly sweet, and slightly over-seasoned, because the cabbage will dilute it.
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Ready when: Dressing is smooth and pourable, like thick heavy cream, with no grainy sugar left.
Tip: Rub the celery seed between your fingers as you add it. This releases more flavor.
4
Toss to coat
- Pour all the dressing over the cabbage mixture.
- Toss with tongs or a rubber spatula for about 1 minute, scraping up from the bottom of the bowl, until every shred is lightly coated.
- The slaw will look generously dressed but not soupy.
- It will loosen as it sits.
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Ready when: No dry pale patches of cabbage remain, and there is only a thin pool of dressing at the bottom.
Tip: Don't add extra dressing now. The cabbage releases water as it sits, which thins the dressing.
5
Chill the slaw
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour and up to 4 hours.
- During this time the cabbage softens slightly and takes on the flavor of the dressing.
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Ready when: Cabbage is tender but still crunchy, and the dressing has loosened into a creamy coating.
Tip: Chilling longer than 4 hours makes the slaw watery.
6
Stir, taste, and serve
- Take the slaw out of the fridge and stir it well, bringing the dressing from the bottom of the bowl up through the cabbage.
- Taste it and add a pinch more salt, pepper, or a splash of cider vinegar if needed.
- Serve cold, using a slotted spoon if you want to leave behind extra liquid.
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Ready when: Slaw tastes bright and balanced, with no flat or bland bites.
Tip: If the slaw tastes flat, add a pinch of salt first. If it tastes heavy, add a splash of vinegar.

Good to know

Tips

Shred the cabbage very thinly. Fine shreds soften evenly in the dressing, while thick ones stay tough.
Over-season the dressing slightly when you taste it. The cabbage is mild and will water it down.
For a crunchier slaw, chill the vegetables and dressing separately and toss them just before serving. Skip the 1-hour chill and serve right away.
Always stir the slaw again before serving. Dressing settles to the bottom as the cabbage releases liquid.

Make ahead

Shred the cabbage and carrots up to 2 days ahead and store them together in a sealed container lined with a dry paper towel in the fridge. Whisk the dressing up to 3 days ahead and keep it covered in the fridge. Toss them together 1 to 4 hours before serving.

Storage & reheating

Room temperature: no more than 2 hours (1 hour if above 90°F / 32°C). Refrigerator: store in an airtight container for up to 3 days. The slaw gets softer and more watery each day, so stir before serving. Freezer: not recommended, because the cabbage turns limp and the dressing separates. Serve cold, with no reheating.

Substitutions

buttermilk → 1 tablespoon lemon juice or white vinegar stirred into ⅓ cup (80 ml) whole milk, rested 5 minutes. Gives a similar tang, though the dressing will be slightly thinner.
full-fat mayonnaise → Half mayonnaise and half sour cream or plain Greek yogurt. The dressing will be tangier and a little lighter. Keep the total at ½ cup (115 g).
green cabbage → Pre-shredded coleslaw mix, or half green and half red cabbage. Use 8 cups (about 600 g). Red cabbage may tint the dressing pink, and bagged mix is often cut thicker and may stay crunchier.
apple cider vinegar → White wine vinegar or fresh lemon juice. Use the same amount. Lemon gives a fresher, fruitier flavor.