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; total fat 8.4g 13% DV; saturated fat 1.4g; cholesterol 5mg 2% DV; sodium 206mg 8% DV; potassium 178mg 5% DV; carbohydrates 6.2g 2% DV; fiber 2.4g 10% DV; sugar 4g; protein 1.4g 3% DV; exchange other carbs 1; vitamin a iu 177IU; vitamin c 37mg; folate 41mcg; calcium 43mg; iron 1mg; magnesium 12mg.