Creamy Coleslaw with Buttermilk and Lemon
Crisp cabbage and carrot slaw dressed in a tangy-sweet buttermilk and mayonnaise dressing. This recreation of Long John Silver's signature coleslaw balances creamy richness with bright acidity from lemon and vinegar. Serve cold as a crunchy side to fried fish, sandwiches, or barbecue. The dressing's subtle onion undertones and extended chill time allow flavors to meld into a cohesive, refreshing accompaniment.
Ingredients
Instructions
- 1
Chop cabbage into fine pieces using a vegetable chopper or sharp knife
- 2
Shred carrot into fine pieces
- 3
Mince white onion
- 4
Combine mayonnaise, sugar, black pepper, milk, buttermilk, lemon juice, vinegar, and salt in a medium mixing bowl
- 5
Whisk dressing ingredients until smooth
- 6
Add chopped cabbage, carrots, and minced onion to the dressing
- 7
Toss until vegetables are thoroughly coated
- 8
Cover and refrigerate for at least 2 hours before serving
Tips
Chill coleslaw at least 2 hours; flavors continue developing up to 24 hours. The slaw becomes creamier and vegetables soften slightly as they absorb dressing.
For finer, more uniform pieces, use a mandoline or box grater instead of a knife. Consistent size helps even marinating and texture.
Reserve a small portion of dressing to thin the slaw before serving if it becomes too thick after refrigeration.
Good to Know
Cover and refrigerate up to 4 days. Slaw stays crispest first 2 days; texture softens gradually as vegetables marinate.
Prepare through step 7 up to 24 hours ahead. Do not refrigerate chopped vegetables separately; combine with dressing to prevent drying.
Serve chilled straight from refrigerator. Pairs with fried fish, fried chicken, sandwiches, or barbecue.
Common Mistakes
Do not skip chilling; raw coleslaw tastes flat and vegetables taste raw rather than integrated
Do not chop cabbage too coarsely; fine pieces marinate faster and coat more evenly with dressing
Do not over-toss after adding vegetables; gentle combining keeps cabbage crisp rather than bruised and mushy
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this coleslaw ahead for a party?
Yes, prepare it up to 24 hours before serving. The flavors actually improve as they meld. If the slaw becomes too thick, thin with a splash of milk or buttermilk before serving.
What if I don't have buttermilk?
Substitute sour cream (1:1 ratio) or make buttermilk by mixing 1/3 cup milk with 1 tbsp lemon juice or vinegar and letting it sit 5 minutes before using.
How long can I keep coleslaw in the fridge?
Up to 4 days refrigerated in an airtight container. It stays crispest for the first 2 days. After 3 days, vegetables soften more noticeably as they continue absorbing dressing.