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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: EatingWell.com, June 2020


Recipe Summary

10 mins
1 hr 10 mins

Nutrition Profile:



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

3/4 cup
102 calories; protein 1.4g; carbohydrates 6.2g; dietary fiber 2.4g; sugars 3.5g; fat 8.4g; saturated fat 1.4g; cholesterol 4.8mg; vitamin a iu 177.1IU; vitamin c 37.2mg; folate 40.9mcg; calcium 42.5mg; iron 0.5mg; magnesium 12.5mg; potassium 177.5mg; sodium 206.3mg.