Culinary historian and cookbook author Jessica B. Harris shares this classic coleslaw recipe, made with green and red cabbage, cider vinegar and a splash of tangy buttermilk. A bit of sugar balances the vinegar's acid, but adjust the sweetness to your preference. Serve it with fried fish, sandwiches, burgers or any other picnic or BBQ fare. Source:, June 2020

Jessica B. Harris


Ingredient Checklist


Instructions Checklist
  • Combine green cabbage and red cabbage in a medium glass salad bowl, fluffing it with a fork so the strips are separated. Mix mayonnaise, vinegar, buttermilk, sugar, salt and pepper in a small bowl. Pour the dressing over the cabbage; toss to coat well. Cover with plastic wrap and refrigerate for at least 1 hour so the flavors mingle, and for up to 2 days. Taste and adjust the seasonings, if desired, before serving chilled.



To make ahead: Shred cabbage and prepare dressing up to 2 days ahead and refrigerate separately. Cover and refrigerate coleslaw for up to 2 days; drain any excess liquid, if necessary, before serving.

Nutrition Facts

102 calories; 8.4 g total fat; 1.4 g saturated fat; 5 mg cholesterol; 206 mg sodium. 178 mg potassium; 6.2 g carbohydrates; 2.4 g fiber; 4 g sugar; 1.4 g protein; 177 IU vitamin a iu; 37 mg vitamin c; 41 mcg folate; 43 mg calcium; 1 mg iron; 12 mg magnesium;