Jessica's Coleslaw Culinary historian and cookbook author Jessica B. Harris shares this classic coleslaw recipe, made with green and red cabbage, cider vinegar and a splash of tangy buttermilk. A bit of sugar balances the vinegar’s acid, but adjust the sweetness to your preference. Serve it with fried fish, sandwiches, burgers or any other picnic or BBQ fare.


1 hr 10 mins


10 mins




  • 1 medium head green cabbage, cored and shredded
  • 1 cup shredded red cabbage
  • ½ cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1 tablespoon buttermilk
  • ½ teaspoon sugar, or to taste
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon ground pepper, or to taste


    Step 1

    Combine green cabbage and red cabbage in a medium glass salad bowl, fluffing it with a fork so the strips are separated. Mix mayonnaise, vinegar, buttermilk, sugar, salt and pepper in a small bowl. Pour the dressing over the cabbage; toss to coat well. Cover with plastic wrap and refrigerate for at least 1 hour so the flavors mingle, and for up to 2 days. Taste and adjust the seasonings, if desired, before serving chilled.


To make ahead: Shred cabbage and prepare dressing up to 2 days ahead and refrigerate separately. Cover and refrigerate coleslaw for up to 2 days; drain any excess liquid, if necessary, before serving.

Nutrition Facts

Serving Size: 3/4 cup Per Serving: 102 calories; protein 1.4g; carbohydrates 6.2g; dietary fiber 2.4g; sugars 3.5g; fat 8.4g; saturated fat 1.4g; cholesterol 4.8mg; vitamin a iu 177.1IU; vitamin c 37.2mg; folate 40.9mcg; calcium 42.5mg; iron 0.5mg; magnesium 12.5mg; potassium 177.5mg; sodium 206.3mg.


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