Coleslaw
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When I made slow cooker barbecue chicken recently, I knew I wanted a crisp, creamy coleslaw to go with it. I stumbled across a recipe shared by Marsha over at Clouse Cousins Cookin’, charmingly titled Grandma’s Famous Coleslaw. Marsha originally paired it with a barbecue pork sandwich—which sounds incredible—but I served it as a simple side, and it balanced the saucy chicken beautifully.
To keep things quick, I used a bag of pre-shredded coleslaw mix, which includes green cabbage, red cabbage, and shredded carrots. The original recipe oddly listed ⅛ cup of carrots twice, so I went with 4 ¼ cups of the prepped mix to keep it easy and fuss-free. The flavor turned out great, but if you like your coleslaw on the sweeter side like I do, I recommend increasing the sugar to ⅓ cup next time. The recipe yielded just enough for the five of us to enjoy about a half-cup serving each—perfect for a weeknight dinner.
And if you don’t have buttermilk on hand (I rarely do!), you can make a quick substitute with pantry staples. Just pour 1 tablespoon of vinegar or lemon juice (I prefer vinegar) into a measuring cup, then fill it up to the 1-cup line with milk. Stir and let it sit for 5 minutes—that’s all it takes to make a reliable buttermilk swap for dressings like this one.
Ingredients for Easy Coleslaw Recipe
- CABBAGE
- CARROT
- SALT
- SUGAR
- MILK
- MAYONNAISE
- BUTTERMILK
- WHITE VINEGAR
- LEMON JUICE
- BLACK PEPPER
Instructions for Classic Coleslaw Recipe
To prepare the coleslaw dressing for this classic homemade coleslaw, start by combining the sugar, salt, and pepper in a large bowl. Add in the milk, mayonnaise, buttermilk, vinegar, and lemon juice, then whisk everything together until the mixture is smooth and well blended—no lumps, just a silky base ready to coat every shred of cabbage.
Once your dressing is ready, fold in the shredded cabbage and carrot. You can use pre-packaged coleslaw cabbage mixture for convenience, or finely shred your own for a more rustic texture. Gently toss until all the vegetables are evenly coated in that rich, tangy-sweet dressing.
Cover the bowl and let the coleslaw chill in the refrigerator for at least 2 hours before serving. This resting time is essential—it gives the flavors a chance to meld and the cabbage to soften slightly while still retaining its crunch. This recipe yields approximately 5 servings, making it perfect for a family dinner, picnic, or backyard barbecue.
Frequently Asked Questions
Can I use pre-shredded coleslaw mix instead of shredding cabbage and carrots myself? Absolutely! A bagged coleslaw mix is a great time-saver and works beautifully in this recipe. Just be sure to measure out about 4¼ cups for the right balance of dressing to veggies.
What if I don’t have buttermilk?
No problem—make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to a measuring cup, then filling it to the 1-cup line with milk. Stir and let it sit for 5 minutes before using.
Can I make this coleslaw ahead of time?
Yes! In fact, it’s best when made at least 2 hours in advance so the flavors can meld. You can even make it the night before—just give it a good stir before serving.
How sweet is this coleslaw?
It has a classic sweet-and-tangy flavor. If you prefer a sweeter slaw, feel free to increase the sugar to 1/4 cup. Taste and adjust to your liking!
How long will leftovers keep?
Store any leftovers in an airtight container in the fridge for up to 2–3 days. Just note that the cabbage may soften slightly over time.
Can I use Miracle Whip instead of mayonnaise?
You can! Just keep in mind that Miracle Whip is tangier and sweeter than mayo, so you may want to reduce the added sugar slightly.
What can I serve this coleslaw with?
It’s a perfect side for barbecue chicken, pulled pork, burgers, or fried fish. You can also pile it onto sandwiches for extra crunch and flavor.
FOR MORE RECIPES LIKE THIS, TRY:
Coleslaw
Real Mom Kitchen
Ingredients
- 4 cup cabbage finely chopped (I used 4 1/4 cups of the bagged ready to use coleslaw mix)
- ⅛ cup carrot shredded
- ¼ tsp salt
- 2 ½ Tbsp sugar I use 1/4 cup
- ⅛ cup milk
- ¼ cup mayonnaise
- ⅛ cup buttermilk I just made sour milk with milk and vinegar
- ¾ Tbsp white vinegar
- 1 ¼ Tbsp lemon juice
- 1/16 tsp pepper
Instructions
- Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and juice. Beat until smooth. Add cabbage and carrot. Let flavors blend at least 2 hours. Makes 5 servings.
Nutrition
