Grandma's Coleslaw

This is not sweet slaw; it's tangy and tart and delicious. 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.
  • 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
  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.

Note: It's important that the onion be grated and not merely chopped. You'll have to drag out your old grater, but don't skin your knuckles.

Kitchen tools you'll need for Grandma's Coleslaw:
Food Processors, Grater, Mixing Bowls

Ready in: 3-4 Hr

Recipe editor Patricia Mitchell