Creamy Coleslaw with Green and Purple Cabbage Recipe
A classic, creamy coleslaw recipe featuring a vibrant mix of green and purple cabbage with shredded carrots, tossed in a tangy dressing made from mayonnaise, buttermilk, apple cider vinegar, and Dijon mustard. Perfect as a refreshing side dish for barbecues, picnics, or any meal that needs a crisp, flavorful crunch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes (includes chilling time)
- Yield: 8 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 6 cups green cabbage, thinly shredded
- 4 cups purple cabbage, thinly shredded
- 1 large carrot, peeled and shredded (excess moisture squeezed out)
- 4 green onions, chopped
Dressing
- 1/2 cup mayonnaise (Hellman’s or Duke’s)
- 1/3 cup buttermilk
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sugar (more for sweeter)
- 1 1/2 teaspoons celery seed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the vegetables: In an extra-large mixing bowl, combine the green and purple cabbage. Use paper towels to squeeze out any excess moisture from the shredded carrot, then add it along with the chopped green onions to the bowl. Toss to mix everything evenly.
- Make the dressing: In a medium bowl, whisk together mayonnaise, buttermilk, apple cider vinegar, Dijon mustard, granulated sugar, celery seed, garlic powder, sea salt, and freshly ground black pepper. Taste and adjust the seasonings according to your preference.
- Toss vegetables with dressing: Pour the dressing over the cabbage mixture. Toss thoroughly to ensure all the vegetables are evenly coated with the dressing.
- Chill: Refrigerate the coleslaw for several hours or overnight. This resting time allows the flavors to meld and the cabbage to soften slightly, resulting in the best flavor and texture when served.
Notes
- For best texture and flavor, prepare coleslaw a few hours ahead or the night before serving.
- To reduce moisture in carrots, squeeze shredded carrot with paper towels before adding to cabbage.
- Adjust sugar according to desired sweetness.
- Use Hellman’s or Duke’s mayonnaise for authentic creamy flavor.
- Celery seed adds a classic coleslaw aroma and slight crunch.
