Why You’ll Love this Buttermilk Coleslaw Recipe
You’ll love this Buttermilk Coleslaw recipe because it perfectly balances creamy and tangy flavors with a satisfying crunch.
I’ve always been a fan of coleslaw, but this version takes it to another level. The buttermilk adds a rich creaminess, while the vinegar brings a revitalizing zing.
Whenever I make it, I can’t resist sneaking bites straight from the bowl! It’s the ideal side dish for barbecues or picnics, and trust me, your guests will be asking for seconds.
Plus, it’s easy to whip up, making it a staple in my kitchen. You’ll want to keep this recipe on hand!
Ingredients of Buttermilk Coleslaw
When it comes to whipping up a delightful side dish, Buttermilk Coleslaw is a crowd-pleaser that never disappoints. The combination of crunchy cabbage, sweet carrots, and a creamy, tangy dressing makes it a perfect companion for summer barbecues or a cozy family dinner.
You won’t believe how easy it’s to throw together this coleslaw—trust me, it takes less time than deciding what to wear to that picnic. So, let’s explore the ingredients you’ll need to make this scrumptious dish.
Ingredients:
- 1 lb cabbage, shredded or chopped
- 1 teaspoon salt (for wilting the cabbage)
- 1 carrot, peeled and shredded
- 1/2 cup buttermilk
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 shallot, minced
- 2 tablespoons fresh parsley leaves, minced
- 1/2 teaspoon cider vinegar
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/8 teaspoon black pepper
Now, while we’re gathering these ingredients, it’s worth noting a few things. First off, don’t stress if you can’t find fresh cabbage—bagged coleslaw mix works just fine.
And if you’re feeling adventurous, you can always add a splash of hot sauce or a sprinkle of crushed red pepper flakes to give it a bit of a kick. The beauty of coleslaw is that it’s versatile; so if you’re not a fan of shallots, feel free to swap them out for green onions or even leave them out entirely.
The key is to make it your own, and honestly, who doesn’t love a bit of creative freedom in the kitchen?
How to Make Buttermilk Coleslaw
Now that you have your ingredients ready, it’s time to plunge into the delightful process of making Buttermilk Coleslaw. First things first, grab that 1 pound of cabbage and either shred or chop it, depending on your preference. It’s like giving the cabbage a little haircut, right?
Once you’ve got it prepped, sprinkle 1 teaspoon of salt over the cabbage and toss it in a colander or strainer. This little step is essential because we want the cabbage to wilt just a bit. Let it sit for at least an hour—feel free to take this time to scroll through your phone or pretend you’re really busy in the kitchen.
After the wait, rinse the cabbage under cold water to wash away the salt, then give it a pat dry with a clean kitchen towel.
Next, let’s bring the colorful elements together! In a large bowl, combine your wilted cabbage with 1 peeled and shredded carrot. The carrot adds a nice sweetness and crunch, making it a beautiful sight.
Now, let’s whip up that creamy dressing. In a separate small bowl, mix together 1/2 cup of buttermilk, 2 tablespoons of mayonnaise, 2 tablespoons of sour cream, and 1 minced shallot. Toss in 2 tablespoons of fresh parsley leaves, 1/2 teaspoon of cider vinegar, 1/4 teaspoon of Dijon mustard, 1/2 teaspoon of sugar, and 1/8 teaspoon of black pepper.
Give everything a good stir, and don’t be shy—taste it! You might find you want to adjust a little here and there. Once you have that creamy goodness, pour it over the cabbage and carrot mixture. Gently toss everything together until it’s well coated.
Now, here’s the hard part: cover your coleslaw and chill it in the fridge until you’re ready to serve. Seriously, this is the kind of dish that gets better with time, so let it sit for at least 30 minutes to an hour if you can resist.
And there you have it, your homemade Buttermilk Coleslaw, ready to impress your friends and family. Whether you serve it at a barbecue or just as a side for dinner, you’re in for a treat. It’s creamy, crunchy, and oh-so-satisfying.
Just remember, as you’re indulging, that you created this masterpiece all on your own, and doesn’t that feel good?
Buttermilk Coleslaw Substitutions & Variations
After enjoying the creamy goodness of my Buttermilk Coleslaw, you might find yourself wanting to mix things up a bit.
You can easily substitute Greek yogurt for the sour cream for a tangier twist. If you’re looking for a crunchy texture, add sliced almonds or sunflower seeds.
For a bit of sweetness, try throwing in some diced apples or raisins. If you prefer a spicy kick, a dash of cayenne or sliced jalapeños can elevate the flavor.
Don’t hesitate to experiment with different herbs like dill or cilantro to find your perfect combination. Enjoy the creative process!
What to Serve with Buttermilk Coleslaw
While Buttermilk Coleslaw is a delicious side on its own, it truly shines when paired with a variety of main dishes.
I love serving it alongside grilled chicken or barbecue ribs; the creamy tanginess complements the smoky flavors beautifully. It also works wonderfully with fried fish or shrimp tacos, adding a revitalizing crunch.
For a lighter option, try it with a veggie burger or a hearty sandwich. If you’re planning a picnic, it’s the perfect accompaniment to picnic classics like hot dogs or pulled pork.
Trust me, these pairings elevate the meal and make it truly satisfying!
Additional Tips & Notes
To guarantee your Buttermilk Coleslaw turns out perfectly every time, I recommend a few handy tips.
First, don’t skip the salting step—it helps to draw out excess moisture from the cabbage, ensuring a crisp texture.
For the best flavor, let your coleslaw chill in the fridge for at least an hour before serving; this allows the ingredients to meld beautifully.
You can customize the recipe by adding other veggies like bell peppers or radishes for extra crunch.
Finally, if you have leftovers, store them in an airtight container, but consume them within a couple of days for ideal freshness!