Coleslaw with Buttermilk-Apple Cider Vinaigrette

Coleslaw with Buttermilk-Apple Cider Vinaigrette

Serves 6 to 8

Crunchy cabbage, carrots, green onions and chives form the foundation of this coleslaw variation. Flavored with buttermilk, apple cider vinegar and honey, the vinaigrette can be easily adjusted to please your preference for sweet or savory.

  • 1 small head Savoy or green cabbage, shredded (about 6 cups)
  • 1 large carrot, grated (about 1 cup grated)
  • 1/2 cup green onions, chopped (green part only)
  • 1/4 cup finely chopped chives
  • 1/4 cup buttermilk
  • 2 tablespoons raw apple cider vinegar
  • 1 1/2 tablespoons expeller pressed canola oil
  • 1 teaspoon dry mustard powder
  • 1 teaspoon sugar or mild honey
  • 1 teaspoon sea salt, or to taste
  • Freshly ground black pepper, to taste
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Place cabbage, carrots, green onions and chives in a large mixing bowl. Stir to combine well. In a separate medium bowl, whisk together buttermilk, vinegar, oil, mustard powder, sugar, salt and pepper. Pour over the cabbage and stir to mix. Chill at least two hours, if possible, to allow the flavors to blend. Before serving, taste and adjust seasoning.

Nutritional Info: 
Per Serving:90 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 390mg sodium, 12g carbohydrate (4g dietary fiber, 7g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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