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overhead bowl of coleslaw recipe in a big serving bowl
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5 from 1 vote

Coleslaw Recipe

This Coleslaw is going to be your new go to. Not only is it easy to make, but it has that classic taste that is exactly what you want in a good coleslaw recipe.
Prep Time20 mins
Resting Time2 hrs
Total Time2 hrs 20 mins
Course: Side Dish
Cuisine: American
Keyword: bbq side dishes, picnic recipes
Servings: 7 servings
Calories: 102kcal
Author: Lisa Longley


  • 1 head green cabbage shredded
  • 2 medium carrots peeled and diced
  • 1/4 cup buttermilk
  • 2 tablespoons milk
  • 1/2 cup low fat mayonnaise
  • 3 tablespoons apple cider vinegar do not replace with white vinegar.
  • 1 tablespoon lemon juice
  • 2 1/2 tablespoons granulated sugar
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt (If using table salt, start with less)
  • dash ground black pepper


  • Place the shredded cabbage in a colander, adding a little bit of salt with each handful of cabbage you add. Place the colander in a large bowl and let it stand for an hour. At the end of the hour, lightly rinse the cabbage and pat dry. (See our notes in the post about preventing watery coleslaw.)
  • Toss the cabbage and carrot together in a large bowl.
  • In a small bowl whisk together the buttermilk, milk, mayonnaise, vinegar, lemon juice, sugar, onion powder, salt, and pepper. Taste the dressing and add more salt or pepper as needed.
  • Pour the dressing over the cabbage and carrot mixture and toss to combine. Refrigerate for 2 hours (or up to 8 hours). Serve and enjoy.


Serving: 1cup | Calories: 102kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 345mg | Potassium: 309mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3071IU | Vitamin C: 49mg | Calcium: 76mg | Iron: 1mg