American coleslaw salad

Skinny salad? No thanks. American coleslaw salad has to be creamy, crunchy and fresh-shreddered to avoid a soggy mess. I prefer the buttermilk coleslaw that is most commonly found in the southern United States.

Did you know that coleslaw is dutch and means cabbage salad?

American coleslaw salad

Recipe: American coleslaw salad

Amount: 10-12 servings


1 head green cabbage, finely chopped
1 medium carrot, shredded
1 small onion, minced
2 tbsp salt

75 ml mayonnaise
40 g sugar
50 ml milk
50 ml buttermilk
2 1/2 tbsp lemon juice
1 1/2 tbsp white vinegar
1/2 tsp salt
Pepper to taste


  • At first prepare the vegetables. Be sure that the cabbage, carrot and onion are chopped into very fine pieces. The smaller the better. Have a rice corn in mind while you chop ;-).

How to … chop cabbage

  • I prefer to shred the cabbage by hand. Firstly peel off a couple of the outer layers. Secondly cut the cabbage in half. Thirdly cut each half into two parts and cut out the hard core. Afterwards slice each quarter into thin wedges, then each wedge into little shreds.
  • To ensure the coleslaw stays nice and crisp, it’s important to salt the cabbage before mixing in the remaining ingredients. The salt squeezes out any excess moisture. Therefore the coleslaw will stay crunchy for days. Mix the raw cabbage with 2 tbsp salt. Let it rest for at least 30 minutes. Then give the cabbage a quick rinse.

  • Continue with making the dressing in a big bowl. Therefore whisk the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper until you have a smooth sauce.
  • Then add the rinsed cabbage, carrots, and onion to the bowl. Afterwards carefully combine all the ingredients. I like to use disposable gloves for the purpose. Your coleslaw should be moist and clumps together without being drippy.
  • Cover the American coleslaw salad and chill it in the refrigerator before serving, about 2 hours. It needs some time until the flavors have developed. It gets even better if you let the salad chill in the fridge overnight.
  • Season the salad with more pepper or salt to taste if necessary before serving.


The salad stays fresh in the fridge for 2-3 days. Don’t buy pre-shredded cabbage. The salad will not stay fresh and crispy, but turn into a soggy mess.

Variation: Mix green and purple cabbage. The red cabbage adds some pretty colour to the salad.

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