This homemade coleslaw features crisp shredded cabbage in a tangy and creamy dressing for a classic side that everyone will love!
Prep Time10 minutesmins
Cook Time0 minutesmins
chill10 minutesmins
Total Time20 minutesmins
Servings: 10
Calories: 119kcal
Ingredients
16ouncestricolor cabbagecoleslaw mix
8ouncesfinely shredded cabbage
1/4medium yellow onionfinely diced
For the coleslaw dressing
1/2cupmayonnaise
1/4cupwhite sugar
1/4cupbuttermilk
2tablespoonslemon juice
2tablespoonswhite vinegar
1/2teaspoonsalt
1/4teaspoonground black pepper
Instructions
To make the dressing. whisk together the mayonnaise, sugar, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl.
Add the cabbage mix and onion to the bowl and toss to evenly coat in the dressing.
Let chill 10 minutes, or up to an hour for the flavors to meld. Serve chilled.
Notes
Substitutions:
Cabbage - 1 medium head of green or red cabbage, shredded, will work in place of the pre-shredded cabbage.
White vinegar - Apple cider vinegar will work as a substitute.
How to Store: Store in an airtight container in the refrigerator for up to 3 days, however, I recommend one day max for the fresh coleslaw that isn't soggy. If you'd like to make it ahead of time, I suggest keeping the dressing separate until closer to serving time. How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.