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.

Jessica B. Harris
Source:, June 2020


Recipe Summary

10 mins
1 hr 10 mins


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; protein 1.4g 3% DV; carbohydrates 6.2g 2% DV; dietary fiber 2.4g 10% DV; sugars 3.5g; fat 8.4g 13% DV; saturated fat 1.4g 7% DV; cholesterol 4.8mg 2% DV; vitamin a iu 177.1IU 4% DV; vitamin c 37.2mg 62% DV; folate 40.9mcg 10% DV; calcium 42.5mg 4% DV; iron 0.5mg 3% DV; magnesium 12.5mg 5% DV; potassium 177.5mg 5% DV; sodium 206.3mg 8% DV.