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Buttermilk Coleslaw

Buttermilk adds a tangy bite to creamy, crunchy classic slaw – and no spring or summer cookout, picnic, smoked meat feast or fish fry is complete without it. Keep it in a fridge or cooler until the last minute and serve it chilled as the perfect complement to foods hot off the grill.

Prep Time:

10 mins.


6 - 8 servings


  • 1/2 cup Blue Plate®️ Mayonnaise
  • 1/2 cup buttermilk
  • 2 teaspoons red wine vinegar, unseasoned
  • 1/2 teaspoon Creole mustard
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 (16-ounce) bag Tri-Color Coleslaw


  1. Combine mayonnaise, buttermilk, red wine vinegar, Creole mustard, celery seeds, salt, paprika, and cayenne pepper in a bowl and mix well.
  2. Toss with cabbage mix until combined. Allow to chill in refrigerator for 30 minutes before serving.
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