creamy country coleslaw

(4)
Blue Ribbon Recipe by
Family Favorites
Not Far From Green Bay, WI

Although there are thousands of coleslaw recipes out there, this one stands out from the rest. It's easily adaptable to your liking. This is the way I've made coleslaw for over 30 years. A true family favorite.

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Blue Ribbon Recipe

This recipe will convert anyone to a coleslaw lover. Thanks to a combination of mayonnaise, buttermilk, sugar, white vinegar, and spices, the homemade dressing is cream, slightly sweet, and tangy. It soaks into the shredded slaw and carrots and is better as it sits. It will be great with pulled pork or as a side dish for any summer party.

— The Test Kitchen @kitchencrew
(4)
yield 6 serving(s)
prep time 2 Hr 15 Min
method No-Cook or Other

Ingredients For creamy country coleslaw

  • VEGGIES
  • 14 oz
    tri-color coleslaw blend
  • 1 lg
    carrot, peeled and shredded
  • COLESLAW DRESSING
  • 2/3
    mayonnaise, not salad dressing
  • 1/2 c
    buttermilk
  • 1/3 c
    granulated sugar
  • 1 Tbsp
    corn or canola oil
  • 1 1/2 Tbsp
    white vinegar
  • 1/2 tsp
    celery seed, optional
  • 1/2 tsp
    salt
  • 1/8 - 1/4 tsp
    cracked black pepper
  • 2 tsp
    dried minced onion

How To Make creamy country coleslaw

  • Add coleslaw mix and shredded carrot to a large bowl.
    1
    Add coleslaw mix and shredded carrot to a large bowl and set aside.
  • Whisk dressing ingredients in a bowl.
    2
    In a medium bowl, whisk to combine dressing ingredients. You may not use the entire amount of dressing in the salad.
  • Add approximately 3/4 of the salad dressing and toss gently to coat.
    3
    Add approximately 3/4 of the salad dressing and toss gently to coat. If you like a wetter coleslaw, add more. I usually add 3/4 and then check it right before serving. If it seems dry, I add more then.
  • Stir, cover, refrigerate, and chill for 1-2 hours.
    4
    Once it is mixed to your liking, cover, refrigerate, and chill for 1-2 hours.
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