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Coleslaw with Buttermilk-Cider Vinaigrette

Serves 6 to 8
Time 2 hr 30 min
Crunchy cabbage, carrots, green onions and chives form the foundation of this coleslaw variation. Flavored with buttermilk, cider vinegar and honey, the vinaigrette can be easily adjusted to please your preference for sweet or savory.
Ingredients
  • 1 small head Savoy or green cabbage, shredded (about 6 cups)
  • 1 large carrot, grated (about 1 cup grated)
  • 1/2 cup chopped green onions, green part only
  • 1/4 cup finely chopped chives
  • 1/4 cup buttermilk
  • 2 tablespoons cider vinegar
  • 1 1/2 tablespoon canola oil
  • 1 teaspoon powdered mustard
  • 1 teaspoon sugar or mild honey
  • 1 teaspoon fine sea salt
  • Ground black pepper, to taste
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Method

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.

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.
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  • 1 small head Savoy or green cabbage, shredded (about 6 cups)
  • 1 large carrot, grated (about 1 cup grated)
  • 1/2 cup chopped green onions, green part only
  • 1/4 cup finely chopped chives
  • 1/4 cup buttermilk
  • 2 tablespoons cider vinegar
  • 1 1/2 tablespoon canola oil
  • 1 teaspoon powdered mustard
  • 1 teaspoon sugar or mild honey
  • 1 teaspoon fine sea salt
  • Ground black pepper, to taste
Shop with Prime

Exclusively for Prime members in select ZIP codes.