Easy Creamy Coleslaw

This simply, Easy Creamy Coleslaw recipe is the ultimate side dish! Made in just minutes, this delicious and crowd-pleasing salad gets even better the next day. My secret is a luscious buttermilk dressing.

Course Salad

Cuisine American

Prep Time 10

cooling time 1

Total Time 10

Servings

Calories 97kcal

Author Oriana Romero

Equipment

Ingredients

Buttermilk dressing (click the link to see ingredients and instructions)
4 cups shredded green cabbage, (about one medium cabbage head)
2 cup shredded red cabbage, (about one small cabbage head)
3 medium carrots, peeled and shredded
1/2 cup loosely packed fresh cilantro leaves, chopped (see notes)
Salt and black pepper to taste

Instructions

Make the buttermilk dressing. Set aside.
In a large bowl, toss together the shredded cabbage, carrots, and cilantro.
Add dressing and any desired mix-ins. Toss until well-coated. Taste and adjust the seasoning to your liking adding more salt and pepper, if necessary.
Refrigerate for at least 1 hour before serving. This coleslaw is best if served within a day

Notes

Buttermilk Dressing: Here is my amazing, super creamy, and easy-to-make buttermilk dressing recipe.

Store in an airtight container in the fridge for up to two days. I recommend giving it a big stir before enjoying it.

Cabbage: As an alternative, you can buy bags of pre-shredded cabbage or coleslaw mix.

You can cut the cabbage using a knife, a mandoline, or even a cheese grater. Make sure to wash the cabbage and remove the outer leaves first.

Knife: Place the cabbage on a cutting board with the core side down. Slice the cabbage in half from top to bottom (core), place each cabbage half cut-side down and cut half in half again, vertically from the top through the core. Starting at the end opposite the core, cut crosswise into thin strips. if you'd like longer strands cut the cabbage vertically.

Mandoline: Cutting cabbage with a mandoline is easy to do, as long as you’re VERY careful. First, adjusts the blade’s thickness. Then, very carefully, using the guard that came with the mandolin to protect your fingers, move the cabbage wedge across the blade in one clean motion, from one end of the vegetable to the other. When it gets close to the end, slice the remainder using a knife and start again with a new wedge.

Grater: Get a good grip on your cheese grater. Hold the cabbage firmly and shred it using the large holes of the grater. With this method, it does not look as prettier but it gets the job done.

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition