American Coleslaw – Creamy Cabbage Salad
Crunchy, creamy and wonderfully refreshing: this American coleslaw brings that classic diner feeling straight to your kitchen. The best part is that the dressing skips sugar entirely and still tastes beautifully balanced. Buttermilk, milk and a squeeze of lemon give it the perfect tang. Make it a day ahead so it can soak up the dressing overnight, and it'll be ready to go the moment your next barbecue rolls around.
Ingredients
- 0.5 large white cabbage
- 4 carrots
- 1 medium onion
- 1 cup buttermilk
- 2 cups milk
- 2 tbsp white wine vinegar
- freshly ground salt and pepper
- 1 lemon
Instructions
- Shred the cabbage on a mandoline or slice it into very fine strips. Coarsely grate the carrots. Chop the onion as finely as you can. If you prefer, you can pulse the cabbage, carrots and onion together in a food processor.
- For the dressing, juice the lemon. Whisk the lemon juice together with the buttermilk, milk and white wine vinegar, then season to taste with freshly ground salt and pepper.
- Fold the dressing through the vegetables and let the salad rest in the fridge for a few hours, or ideally overnight.
Nutrition facts per serving (estimate)
| Calories | 65 kcal |
|---|---|
| Carbohydrates | 9 g |
| Protein | 3.5 g |
| Fat | 1.2 g |
| Fibre | 2.5 g |
| of which sugar | 6 g |
Frequently asked questions
Can I make the coleslaw a day ahead?
Yes, and it's actually recommended. The salad tastes best when it has several hours or overnight in the fridge to let the flavours mingle.
Why is there no sugar in this coleslaw?
This recipe leaves out sugar on purpose and lets the natural tang of lemon juice and white wine vinegar, plus the gentle sweetness of the carrots, do the work instead.
How finely should the vegetables be cut?
The finer the better: thin strips and fine gratings help the dressing soak in and give the slaw a pleasantly tender bite. A food processor makes it easy.
Is coleslaw only good with barbecue?
Not at all. Coleslaw is a versatile side that works brilliantly with grilled dishes, on a buffet, or as a fresh accompaniment to burgers and sandwiches.
