Buttermilk Coleslaw

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So you bought some buttermilk for a cake recipe and now you have almost a quart left over.  Here’s an easy solution for a half cup or so.  Buttermilk along with mayo make a nice creamy coleslaw dressing.  And, by the way, you can also freeze leftover buttermilk safely for up to 3 months.

Buttermilk Coleslaw

Prep Time 10 minutes
Cooling Time 30 minutes

Ingredients
  

  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/2 tsp. celery salt
  • pepper to taste
  • 2 tbsp. granulated sugar
  • 1 tbsp. apple cider vinegar
  • 1 tsp. lemon juice
  • 16 oz. package shredded cabbage coleslaw mix
  • pinch paprika for garnish optional

Instructions
 

  • Whisk together the buttermilk, mayo, celery salt, pepper, sugar, vinegar, and lemon juice in a large bowl.
  • Add the coleslaw mix and toss until well coated. For best results I prefer to refrigerate the coleslaw for a half hour before serving. Sprinkle a little paprika on top and serve.

Notes

As you know, coleslaw is a very versatile side dish. Try it with baked fish sticks or country ribs. You'll be out of buttermilk before you know it.

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