Print Recipe
5 from 4 votes


Prep Time20 mins
Refrigerate1 hr
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: American
Keyword: cabbage recipe, coleslaw, Holiday Side Dish


  • 8 cups chopped cabbage combo of red and green is my favorite 6 cups green, 2 cups red
  • 1/4 cup shredded carrots
  • 2 Tablespoons minced onion
  • 1/4 cup milk
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 1/2 tablespoons white wine vinegar
  • 2 1/2 tablespoons lemon juice
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon Dry mustard


  • Shred your cabbage using a mandolin slicer, or use a pre-cut cabbage coleslaw mix.
  • Shredded carrots, or use matchstick carrots.
  • Mince onion into very fine pieces.
  • Combine the mandolin sliced cabbages, carrots, and onion in a large bowl.
  • In a separate bowl, whisk together milk, mayonnaise, buttermilk, vinegar and lemon juice, add in sugar, salt, ground black pepper, and dry mustard. Mix until smooth.
  • Pour mixture over the coleslaw veggies mix.
  • Stir well and chill for at least 1 hour before serving.


Dressing keeps 5-6 days in fridge.
If pre-mixed, coleslaw will keep for 3 days in the fridge before getting soggy.