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Creamy Buttermilk Cole Slaw for Fresh, Tangy Salad
Samantha Jones

Creamy Buttermilk Cole Slaw for Fresh, Tangy Salad

A low-fat, tangy coleslaw made with buttermilk dressing, cabbage, and carrots. Light, crisp, andRefreshing — perfect for summer or as a side for grilled dishes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

  • Green cabbage
  • ½ head (about 4 cups shredded)
  • Carrots
  • 2 medium, julienned
  • Balsamic vinegar
  • 2 tablespoons
  • Buttermilk
  • ¾ cup
  • Olive oil
  • 1 tablespoon
  • Honey
  • 1 tablespoon
  • Garlic powder
  • ½ teaspoon
  • Salt
  • ⅛ teaspoon

Method
 

  1. Finely shred cabbage and combine with julienned carrots in a large bowl
  2. In a separate bowl, whisk together buttermilk, olive oil, balsamic vinegar, honey, garlic powder, and salt
  3. Pour dressing over vegetables and mix until fully coated
  4. Refrigerate for at least 15 minutes before serving

Notes

Stir in ¼ cup chopped fresh herbs (cilantro or parsley) for extra flavor
Substitute balsamic vinegar with apple cider vinegar for a milder tang
For dairy-free option: use non-dairy buttermilk with ½ cup yogurt base
Best served chilled