Grandma’s Coleslaw Recipe

This is not sweet slaw; it’s tangy and tart and delicious. Coleslaw is a great side for barbecue and grilled meats. This recipe can be easily cut in half for a smaller group, but properly refrigerated, this coleslaw holds over very well.

Grandma’s Coleslaw

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• Total Time: 3 Hrs
• Yield: 8 1x
• Category: Side Dish
• Cuisine: American

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Ingredients

• 2 16-ounce packages shredded cabbage and carrot mix
• 1 small white onion, grated (or half a medium white onion, grated)
• 1/2 cup buttermilk
• 3/4 cup mayonnaise
• 2 tablespoons white vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt

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Instructions

1. Combine the cabbage/carrot mixture with the grated onion in a very large bowl or heavy-duty plastic bag. Whisk together the remaining ingredients to make a smooth dressing. Refrigerate for at least two hours or overnight.
2. About 1 hour before serving, remove the cabbage mixture from the refrigerator and give it a good tossing with a fork.
3. Pour the dressing over the cabbage mixture and toss well to coat.
4. Cover and refrigerate until ready to serve.

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