Print Recipe
5 from 6 votes


This crispy, refreshing coleslaw, with sweet and tangy dressing, is the perfect summer side dish, great for BBQs, picnics, and potlucks.
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.