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Creamy Buttermilk Coleslaw

10 mins


What you are creating

This refreshing and tangy side dish combines shredded cabbage and carrots with a dressing made from buttermilk, mayonnaise, lemon juice, and a blend of herbs like dill, parsley, and chives. The result is a creamy, tasty coleslaw that pairs well with various dishes making it the perfect side for any occasion.


  1. In a large bowl, add the shredded cabbage and carrot, toss together and set aside.

  2. In a small bowl, add the remaining ingredients and whisk to combine. Pour the dressing over the cabbage and carrots and toss well to combine. Chill at least 30 minutes or up to 3 days in the fridge. Salt and pepper to taste before serving.

  • 1/2 medium head of cabbage, red or green, finely shredded (about 6 cups)

  • 1 medium carrot, shredded

  • 1/4 cup buttermilk

  • 1/4 cup mayonnaise

  • 1/4 cup sour cream

  • 2 tablespoons shallot, minced

  • 2 tablespoons fresh flat-leaf parsley, minced 

  • Zest and juice of 1 lemon

  • 1 tablespoon granulated sugar

  • 1 tablespoon whole-grain mustard

  • 1/2 teaspoon caraway seeds

  • 1/4 teaspoon celery seeds

  • 1 teaspoon fresh thyme leaves, minced

  • 1/4 cup fresh dill, minced

  • 1/4 cup fresh chives, minced

  • Kosher salt and freshly ground black pepper

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how to make creamy buttermilk coleslaw, how to make coleslaw


Vegan, Plant-Based

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