Classic Southern Coleslaw

A combination of mayonnaise and buttermilk makes this Classic Southern Coleslaw both creamy and tangy. Traditionally prepared with cabbage and carrots, green onions and parsley are added for freshness and flavour while a splash of vinegar and a little sugar adds balance.

The Thomas-Ewing household loves a good coleslaw. We eat coleslaw quite often – even in the winter! I know that coleslaw is usually considered a summer side dish, but when something tastes this good, why limit it to such a short season? This Classic Southern Coleslaw is one such version that I will prepare any time the mood strikes.

We often eat coleslaw as a quick weeknight side dish. It’s so easy to prepare and goes great with chicken fingers or a salmon burger. Oftentimes, I’ll serve coleslaw with a sandwich, a few chips, and a dill pickle. Because dinnertime doesn’t have to be extravagant. It just has to be delicious and have variety.

One can never have too many variations on a coleslaw recipe. But, not any coleslaw will do! I have my standard Home Style Cream Coleslaw, which is the one I grew up with. My mom made this one quite often. During the warmer months, I prefer to have either this Dill Pickle Coleslaw or my Jalapeno Buttermilk Ranch Coleslaw. And, in the cooler months, it’s got to be my Toasted Cashews and Brussels Sprouts Coleslaw or this Healthy Winter Coleslaw. They’re all very delicious, but sometimes, food just fits a certain season.

MY STEADFAST RULES FOR A GOOD COLESLAW

The thing about coleslaw is that it’s hard to make one that tastes terrible. And, even if you do, it’s easy to correct it. You can always add more dressing, veggies, seasonings, etc. The most important thing about any coleslaw is to let it sit in the fridge for a few hours before eating it. It will always taste better a few hours later.

There are some steadfast rules about making a really great-tasting coleslaw. And, there are rules that are meant to be broken. The only rules I abide by are the following. First, pineapple does not belong in coleslaw. Period. It doesn’t belong on a pizza either, but that’s a topic for another time and place.

Secondly, raisins in coleslaw? Who is responsible for that!? I love raisins, but not in a salad of any kind. Snack on them, and bake them into bread, cake, or cookies, but keep them away from coleslaw. Like raisins and pineapple, my third rule is no apples. Anytime you add apples to a salad, you will only taste apples. The only exception to this rule is my Apple and Corn Salad. Set them aside for now.

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Red Cabbage – I had this idea to keep this coleslaw pink and purple.
• Radishes – Wash them well. Trim the ends and discard. Slice the radishes into circles very thinly. I used my mandoline and set it at 1/4 of an inch.
• Red Onions
• Parsley – For colour and garnish.
• Vegetable Oil – You can use any light oil like sunflower, corn, or even avocado oil.
• Apple Cider Vinegar – Yes, you can use other vinegar, however, apple cider does have a distinct flavour and is certainly what I would recommend here.
• Sugar – This is optional, but I think a little bit goes a long way to balance out the vinegar.
• Celery Seeds – These add so much flavour to summer-fresh salads.
• Salt and Ground Black Pepper

STORING COLESLAW

Coleslaw is a salad that stores quite well and can last for several days.  A vinegar-based coleslaw can last much longer than a mayonnaise-based, creamy coleslaw. This coleslaw will keep fresh for two to three days in your refrigerator, however, the dressing will encourage the cabbage to wilt slightly which creates a little pool of water at the bottom of the bowl. Always toss the coleslaw well before serving. This will redistribute the dressing. That water is nothing to worry about though, because it will still taste great.

CAN YOU MAKE THIS AHEAD OF TIME?

That’s the beauty of coleslaw, isn’t it!?  You can make it a day or two in advance without compromising the flavour.  Coleslaw just seems to get better and better over time.  Even though I am a huge advocate for making things ahead of time, I would not make this coleslaw more than 48 hours before I was planning to serve it.  Remember that the longer it sits before you serve it, the less attractive the cabbage will look. It will wilt slightly and drain a bit too. Consider doing all the prep, even making the dressing ahead of time, but not mixing the coleslaw until two hours before serving.

LEFTOVER BUTTERMILK

Our fridge always has buttermilk. But, it’s not my fault! The reason is that I always have lots of leftover buttermilk. Memory tells me that I might have mentioned before that buttermilk comes in one size only here in Canada. It’s a one liter carton, which is way more than most recipes need. While shopping in the US, I saw that they have buttermilk that can be purchased in smaller portions. There’s really no rhyme or reason why the same logic shouldn’t be applied here as well!

I guess it’s not so bad. All of that leftover buttermilk is the perfect reason to make this Buttermilk Pasta Sauce. And, in addition, there’s really nothing wrong with turning it into this Buttermilk Dill Ranch Dressing. We love dips, and this one is one of our personal favourites. There are so many delicious things you can make with leftover buttermilk. Try this Buttermilk Pound Cake or these Buttermilk Waffles!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!