Best Buttermilk Coleslaw Recipes

BUTTERMILK COLESLAW

Steps:

• In a large bowl, stir together the mayonnaise, buttermilk, sugar, celery seed and black pepper. Fold in the coleslaw mix, and refrigerate until serving. This tastes best if it is refrigerated for a few hours before serving.

BUTTERMILK DRESSING COLESLAW

Steps:

• Whisk together first 8 ingredients in a large bowl until blended. Add cabbage and carrot to bowl, and toss to coat. Cover and chill at least 2 hours.

CREAMY BUTTERMILK COLESLAW WITH LEMON AND HERBS

Steps:

• 1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.
• 2. Stir buttermilk, mayonnaise, sour cream, shallot, parsley, lemon juice, sugar, mustard, thyme, chives, 1/4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.).

BUTTERMILK COLESLAW WITH GREEN ONIONS AND CILANTRO

Steps:

• 1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl. 2. Stir buttermilk, mayonnaise, sour cream, shallot, cilantro, lime juice, sugar, scallions, 1/4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)

JICAMA BUTTERMILK COLESLAW-ANNETTE'S

Steps:

• 1. Combine the green and red cabbages, carrots, and green onions in a large mixing bowl. In a small bowl, toss the jicama with the lemon juice and add to the cabbage mixture.
• 2. In a small mixing bowl, combine the vinegar, sugar, salt, and pepper and whisk until the sugar is dissolved. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and transfer to the refrigerator for 20 to 30 minutes.
• 3. In a small bowl, combine the mayonnaise, buttermilk, and mustard and stir to combine. Add the mayonnaise mixture to the coleslaw and toss to thoroughly combine. Cover and refrigerate for at least 1 hour and up to overnight before serving. Enjoy!

BUTTERMILK AND GORGONZOLA COLESLAW

Steps:

• DRESSING: In a medium mixing bowl, preferably one with a lid, combine dried onion, dill, white sugar, mayo, buttermilk, vinegar and salt and pepper. Mix well with a whisk or a fork. Set aside for 5 minutes.
• *Empty coleslaw mix into a separate bowl, add in 1/2 of the dressing and fold ingredients until all is well incorporated. Store the remaining dressing in a jar with a tight fitting lid and place in the fridge.
• Add the crumbled Gorgonzola cheese and gently fold into the slaw mix until completely distributed. Cover and refrigerate for at least 2 hours before serving. Adjust salt to taste before serving and add more of the dressing if you feel your slaw mix is too dry.
• *NOTE: After combining the dressing with the slaw mix it may appear dry, but refrain from adding more wet ingredients to moisten. As the slaw sits in the fridge, the salt and sugar within the recipe will draw out the natural water in the cabbage and dilute the dressing naturally. Additionally, you can make the dressing up to 1 week before use and store in a jar with a tight fitting lid in the fridge. When ready to use, simply add the slaw mix and Gorgonzola.

BUTTERMILK COLESLAW

Steps:

• In a large bowl, stir together the mayonnaise, buttermilk, sugar, celery seed and black pepper. Fold in the coleslaw mix, and refrigerate until serving.
• This tastes best if it is refrigerated for a few hours before serving.

BUTTERMILK AND HERBED COLESLAW

Steps:

• 1. thinly slice the cabbage in a food processor using a 4 mm slicing disc or by hand. You should have about six packed cups. Put the cabbage in a large bowl. If using a food processor, switch to the grating disc and grated carrot and celery root or cut into very thin julienne strips by hand. You should have about 2 1/2 cups total. Add the carrot and celery root to the cabbage, along with the onion and 1 tablespoon salt and toss. Packed with slotted into a colander. Lay a plate that fits inside a colander on top of the slot and set a heady can or jar on top of the plate. Drain this in the sink over a bowl for two hours.
• 2. Coarsely chop the garlic. Sprinkle the garlic with a large pinch of salt and mash into a paste on a cutting board with the side of a chef's knife. In a small bowl, mix the mashed garlic, buttermilk, olive oil, lemon juice, chives, parsley, celery seeds, and 1/8 teaspoon pepper. Turn the slaw out onto a clean dish towel or some paper towels and pat thoroughly dry. Transfer the slaw to a large bowl, toss with the buttermilk dressing and season to taste with salt, pepper, and lemon juice if needed. Makes 5 to 6 cups or serves 6 to 8.

COLESLAW WITH BUTTERMILK DRESSING

Steps:

• 1. Shred cabbage, carrot, and radishes using a food processor fitted with a shredding disk.
• 2. Chop onion and kale by hand for best results.
• 3. Whisk together remaining ingredients as dressing.
• 4. Combine all ingredients together and mix well.
• 5. Refrigerate several hours before serving.

RADICCHIO BUTTERMILK COLESLAW

Steps:

• Dressing: (1) Add shallots and 3 T lemon juice in a bowl. Let sit for 5 minutes. (2)To make a mayonnaise: whisk egg yolk, mustard, 1 T lemon juice and pinch of salt. Add oil SLOWLY, whisking constantly (and fast) until emulsion begins. Mayonnaise will thicken as you continue to add the oil. Correct according to taste with salt, pepper, and lemon juice. (3)To finish the dressing whisk the shallot mixture and then the buttermilk into the mayonnaise. Correct according to taste. Stir in the parsley. Chill for a few hours if possible. The flavors will blend and the dressing will thicken. Salad: (1)Remove any dirty, damaged or bruised leaves from the radicchio. Cut the radicchio into quarters and cut out the core. Cut each quarter into 1/4-inch ribbons. Place in large bowl. (2)To prepare the romaine, lay each heart of romaine and make 3 or 4 lengthwise cuts, starting just above the root. Then cut the romaine crosswise into 1/4 inch ribbons. Wash and spin dry if the romaine are gritty. Add to bowl with radicchio. Add the mint. (3) Peel the apples and pears if the skins are tough. Cut each fruit into four pieces and then slice in 1/8-inch slices. Add to bowl. Season salad with salt and pepper. Toss with enough dressing to coat. Correct according to taste. Add a squeeze of lemon, salt, or pepper. This salad would be nice with the addition of some toasted pecans or walnuts and a handful of golden raisins.

BUTTERMILK COLESLAW

Steps:

• In a large bowl, mix cabbages, carrots, onion and parsley.
• In a small bowl, mix buttermilk, mayonnaise, mustard, sugar and celery seeds. Season to taste with salt and pepper.
• Pour dressing over cabbage mixture, toss to blend. Cover and chill at least one hour before serving.

CREAMY BUTTERMILK COLESLAW

Steps:

• 1. Toss shredded cabbage and carrots with 1 tsp salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage and carrots under cold water, drain, dry well with paper towels and tranfer to a large bowl. 2. Stir in remaining ingredients plus salt to taste. Refrigerate until chilled, about 15 minutes. Adjust seasonings and serve.

BUTTERMILK COLESLAW

Steps:

• Toss cabbage & carrots together with 1 teaspoon salt and let drain in colander until wilted, about 1 hour. Rinse cabbage & carrots with cold water, then dry thoroughly with paper towels and transfer to large bowl.
• Mix all dressing ingredients until well blended. Toss dressing with cabbage. Season with salt and pepper to taste and refrigerate until chilled.
• Shortcup version: Mix dressing with 1 large bag Slaw mix from grocery store. This will cut down prep time to a minimum. But for freshness you can't beat home made.