Learn how to make easy, classic buttermilk slaw that’s perfectly creamy, but not at all soggy or watery.— A perfect side-dish to any barbecue! Feel free to throw your favorite mix-ins into this adaptable coleslaw!

I like a little hot dog with my slaw. I’m a total slaw kinda-gal. LOVE the stuff and can’t get enough of it.

Good ‘ol classics like buttermilk slaw are timeless and never fade away. Ain’t nothin’ says summer better than a hot dog or hamburger generously topped with a big ‘ol helping of creamy slaw.

Preferably HOMEMADE slaw that’s tangy, creamy, and just plain feel-good summer food.

The classics really are the best, no? 🙂

I’m not too big a fan of those colesaws that are super-soggy and watery. Blechh….I’d rather eat spinach for breakfast.

Don’t you just hate it when you’re at a cook-out and you go to put coleslaw on the side next to your hamburger and it’s so watery it gets your bun all wet and soggy? It’s one of my biggest pet peeves, so I set out to change that.

THIS coleslaw is moist and creamy, but not at all soggy and watery. How do we accomplish this? There’s a little nerdy science trick behind it, so read on.

Most coleslaw recipes I came across called for simply tossing shredded cabbage with shredded carrots and a basic mayo dressing. Well, I tried this method and came out with soggy, wet, wet, wet coleslaw that pretty much went straight into the garbage.

Then….I was re-reading some of my old Cooks Illustrated magazines and came across a recipe for perfect NON-soggy buttermilk coleslaw.

I pretty much just stopped what I was doing right there and went out to buy a cabbage to test out this new method of coleslaw.

Aaaaaand…Success! Good ‘ol Cooks Illustrated to the rescue.

So here’s the secret: Salting.

Once your cabbage is shredded you are going to put it in a strainer over a bowl, toss it with 1 teaspoon of salt, and then let it sit at room temp at least 1 hour, or until the cabbage is slightly wilted. (I let mine sit for 2 hours just to be on the safe side) Then, you’ll thoroughly rinse the cabbage and gently pat it dry with paper towels.

So why are we doing this? Simply because, salting the cabbage and letting it drain, will encourage that extra moisture in the cabbage to drain off, resulting in a crisp, creamy coleslaw that’s not at all damp and soggy.

The dressing for this coleslaw is pretty simple: A little bit of mayo, sour cream, buttermilk, mustard, and some spices get shaken up til’ smooth ‘n’ creamy-perfection….

Time to dress it up folks. Toss that gorgeous soggy-less cabbage with some shredded carrots, green onions, minced parsley, and then pour your buttermilk dressing over all.

Then faceplant into the bowl.

Or at least TRY to be semi-civilized and just pile a bunch on top of your hot dog. 😉

Feel free to throw your favorite add-ins to this coleslaw! My favorite mix-ins include chopped apples, diced pineapple, toasted nuts, dried fruit, ect. Whatever you fancy, really!

It’s more than appropriate for ANY cook-out or summer picnic. This coleslaw just screams NOSTALGIA!

Creamy, sweet ‘n’ tangy, and just plain-comforting, this coleslaw is just one of those recipes you’ll find yourself always coming back to. 😉

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Classic Buttermilk Coleslaw

Learn how to make easy, classic buttermilk slaw that's perfectly creamy, but not at all soggy or watery.--- A perfect side-dish to any barbecue! Feel free to throw your favorite mix-ins into this adaptable coleslaw!

Prep Time 1 hour 5 minutes

Total Time 1 hour 5 minutes

Servings -8 servings

Ingredients

6 cups shredded cabbage about 1/2 head
1 teaspoon salt
1 cup shredded carrots
2 tablespoons minced fresh parsley
1/4 cup chopped green onions
1/2 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1/2 teaspoon cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon ground pepper

Instructions

Place shredded cabbage in a strainer over a bowl. Sprinkle with salt and gently toss to coat. Let cabbage sit at least 1 hour, or until slightly wilted. Rinse cabbage thoroughly, and gently pat dry with paper towels.
Combine cabbage in a large bowl with shredded carrots, green onions, and parsley. Set aside.
In a jar with a tight-fitting lid, shake remaining ingredients until smooth and creamy. Pour dressing over cabbage-mixture and gently toss to coat.
Refrigerate coleslaw 30 minutes before serving.