I love this rich creamy coleslaw and it’s surprisingly easy to make. I often have leftover buttermilk in the fridge from making buttermilk pancakes. You can find the recipe for my favorite buttermilk pancakes here. If you find yourself in the same boat with some leftover buttermilk in the fridge, this is a great way to use it up instead of throwing it out.
I purchase a bag of coleslaw mix for the convenience but you could just as easily use a head of green cabbage and slice it nice and thin. Shred a carrot and you will end up with the base for this salad.
To the slaw add buttermilk, mayonnaise, sour cream, sliced green onions, sugar mustard, salt and pepper.
Stir well to combine all the ingredients.
Refrigerate up to 24 hours. Remove from fridge and allow salad to sit for 15 minutes before serving.
Creamy Buttermilk Coleslaw
- 14 oz. bag shredded coleslaw mix with green cabbage and carrots
- Salt
- 1/2 cup Buttermilk
- 1/4 cup Mayonnaise
- 1/4 cup sour cream
- 1 bunch green onions, thinly sliced
- 2 tablespoons sugar
- 1 teaspoon yellow mustard
- Coarsely ground Pepper to taste
Combine all the ingredients and refrigerate for at least 2 hours. Tastes best if allowed to sit overnight in the fridge.
Allow to sit at room temperature for 15 minutes before serving. Give the slaw one last stir before serving.
Enjoy this cool and creamy delightfully tangy slaw.