Creamy Red Cabbage Coleslaw with Buttermilk

This colorful combination of crunchy red cabbage, shredded carrots, and fresh herbs adds a burst of freshness to any meal. The crunch of the cabbage, coupled with the creaminess of the dressing, takes this coleslaw to a whole new level. With a blend of mayo, sour cream, buttermilk, and a hint of sweetness, this slaw is the perfect balance of creamy and refreshing. Treating the cabbage with salt ahead of time will help it stay crisp.

Creamy Coleslaw with Red Cabbage

You can’t have a cookout in the South without coleslaw. But no one wants droopy limp coleslaw, it needs to be crisp, creamy and a little sweet to go with pulled pork or tender ribs.

By combining mayonnaise, sour cream and buttermilk you have the perfect base for a creamy coleslaw. Buttermilk adds a traditional Southern flavor to this great side dish. To the base you’ll add some fresh herbs and shallots and then pull it all together with a touch of vinegar and sugar.

Whether you use fresh red cabbage for it’s beautiful color or traditional cabbage, this creamy coleslaw dressing is the best. It’s perfectly creamy with a bit of tanginess.

You won’t find a better coleslaw for pulled pork, but it’s also a great salad for potlucks or picnics, it’s an easy side dish for almost any occasion.

You can quickly chop the cabbage with a sharp knife and grate the carrot on a box grater, but to make things even quicker, you can also use a food processor for both.

How to Serve Red Cabbage Slaw

Other than with pulled pork, creamy coleslaw is the perfect companion for burgers, ribs, tacos, and grilled chicken. Serve it with Southern baked beans and a barbecue chicken sandwich for a satisfying summer dinner.

It’s also a great side for casseroles, as it not only adds some veggies but it goes well with almost any sauce. Try it with a hamburger and potato casserole, or some homemade lasagne.

It’s great on all kinds of sandwiches or as a side for an easy lunch, plus it makes excellent leftovers to enjoy at any time – it only gets better as it sits in the refrigerator. 

What is the difference between coleslaw and German coleslaw? 

Southern coleslaw usually has a slightly sweet mayonnaise based or a very tart vinegar base. German coleslaw doesn’t use mayonnaise and instead dresses the cabbage in a mixture of vinegar, oil, salt, and caraway seeds. 

Why You’ll Love Creamy Cabbage Coleslaw

• Quick and easy to make
• You can use a slaw mix from the grocery instead of cabbage
• Adds color to your meal
• The creamy dressing is divine

Creamy Red Cabbage Coleslaw Recipe Ingredients

• Red cabbage: You can use a head of red cabbage or green cabbage or take a shortcut and use a few bags of store-bought pre-shredded coleslaw mix or shredded broccoli.

• Carrot: Shredded carrots add a natural sweetness and variety to the salad. You can shred them yourself on a box grater or buy a bag of pre-shredded carrots.

• Buttermilk: Buttermilk is tangy and creamy and makes the perfect base for the coleslaw dressing. If you don’t have buttermilk, learn how to make your own buttermilk.

• Mayonnaise: Provides richness and creaminess to the dressing.

• Sour cream: Sour cream makes the dressing creamy and luscious and adds a fabulous tangy flavor. You can also use Greek yogurt in place of the sour cream. 

• Shallot: Finely chopped shallot contributes a gentle onion flavor to the dressing, but if you prefer, you can use a regular onion or green onions.

• Fresh parsley: Minced parsley adds a fresh herbal note to the coleslaw.

• Apple cider vinegar: Brings a pleasant tang that balances the creaminess of the dressing. I like the flavor of apple cider vinegar, but white vinegar or red wine vinegar would work.

• Dijon mustard: Adds a subtle zing and depth of flavor.

• Sugar: Just a little sugar rounds out the dressing and balances the tartness of the dressing.

What’s the difference between red cabbage and green cabbage?

Red cabbage and green cabbage are very similar and don’t taste all that different. Sometimes, red cabbage can have a more robust, peppery flavor than the green variety. You can use whatever type of cabbage you like or mix and match, but I think red cabbage is pretty and makes for a unique dish. 

How to Cut a Cabbage

First remove the outer layer of the cabbage. Use a large chef’s knife to cut it in half and then into quarters. Remove the core and place each quarter on a cutting board. Use a sharp knife to make even slices.

How To Make Homemade Coleslaw 

Step 1: Prepare the cabbage. 

Shred the cabbage with a knife or a food processor and then add it to a bowl with some salt and toss it to combine. Place it in a colander in the sink and let the cabbage sit. The salt will draw water from the cabbage, which will keep the final dish from getting watery and keep the cabbage crisp.

Rinse the cabbage and use a salad spinner or paper towel to dry the cabbage, then place it in a bowl along with the shredded carrot. 

Step 2: Mix the dressing. 

Whisk the buttermilk, mayo and sour cream together then add the rest of the salad dressing ingredients.

Step 3: Combine the coleslaw. 

Combine the coleslaw mixture and dressing and toss it all together. You can serve it right away, but letting the coleslaw marinate in the dressing for at least 20 minutes in the refrigerator makes it even better. 

Tips for Making Perfect Red Cabbage Slaw Recipe

• You might want to skip the step where you let the cabbage sit with salt on it. But the salt draws out excess moisture, ensuring a crunchy and creamy coleslaw that isn’t watery or bland. Don’t skip it!

• Letting the coleslaw marinate in the dressing before serving makes it more flavorful.

• Adjust the sweetness and tanginess of the dressing by adding more or less sugar and apple cider vinegar according to your taste preference.

What’s the best way to keep coleslaw cold at a picnic or cookout?

Coleslaw is a tasty side dish and topping to enjoy at a cookout, but keeping it cold and fresh is essential. To keep the coleslaw chilled, find a Tupperware container or large metal bowl bigger than your serving bowl. Fill the big bowl with ice and place your serving dish into the ice. This will keep the coleslaw cold as you serve it. Add more ice to the bowl as needed to keep it cold and crisp. 

Coleslaw FAQs

What is coleslaw made from? 

Coleslaw recipes include shredded cabbage, but the remaining ingredients can vary greatly. Some popular additions are carrots, onion, or even fruit, like chopped or grated apples. The dressing can also vary greatly. Some people prefer a sweet and creamy mayo-based dressing with other prefer a vinaigrette dressing.

Is red cabbage coleslaw best served cold or at room temperature?

It’s most refreshing when served cold since it has a mayonnaise and sour cream as a base.

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