Side Dishes
Ben's coleslaw recipe delivers that perfect balance of tangy crunch and creamy texture that makes every bite irresistible. I've perfected this version over years of summer cookouts, where it becomes the star side dish that actually gets eaten first.
The secret lies in the vinegar kiss—just enough to brighten without overpowering—and the right ratio of mayonnaise to buttermilk for that signature creamy yet crisp finish.
What sets this coleslaw apart is its simplicity: just six core ingredients that come together in under 20 minutes with no fancy equipment. The cabbage stays crisp because we shred it fine and let it sit just long enough for the flavors to meld without wilting.
I've tested countless variations, and this one consistently wins for its perfect texture and crowd-pleasing taste.
By the time you serve this, you'll have a bowl of vibrant purple cabbage strands coated in a tangy-creamy dressing that's neither too sweet nor too heavy. The crunch factor remains intact, and the vinegar notes cut through the richness beautifully.
It's the kind of coleslaw that disappears faster than the main dish—guaranteed to become your new go-to for picnics, BBQs, or weeknight dinners.
This recipe works equally well as a side for fried chicken, burgers, or even as a topping for tacos. The dressing keeps well for up to 5 days in the fridge, so you can prep ahead and still enjoy that fresh-made texture.
Let's get started on making your next meal unforgettable with this classic with a modern twist.
Ingredients for ben's coleslaw
Six simple ingredients transform into vibrant, tangy-creamy coleslaw magic in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Green Cabbage 🥬 | 1 lb | Outer leaves removed, shredded fine |
| Red Cabbage 🥬 | ½ lb | For vibrant purple color |
| Mayonnaise 🥛 | ¾ cup | Full-fat for creaminess |
| Buttermilk 🥛 | ¼ cup | Full-fat preferred |
| White Vinegar 🍶 | 2 tbsp | Distilled or apple cider |
| Granulated Sugar 🍚 | 1 tbsp | Light brown sugar works too |
| Carrots 🥕 | 2 medium | Shredded fine, about 0.5 cup |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Celery Stalks 🥬 | 2 whole | Shredded fine, about 0.25 cup |
| Dried Mustard 🌶️ | ½ tsp | For subtle tang |
The cabbage is where the magic happens. Green and red cabbage give you that perfect purple crunch—don't skip the red, it's what makes this stand out. Grab the outer leaves removed kind from the store; they're fresher and last longer. I always buy mine from Trader Joe's because their pre-shredded is consistent, but whole heads are fine if you've got a sharp knife. For the carrots and celery, shred them fine—think food processor or the smallest holes in a box grater. The finer the shred, the better the texture stays crisp.
No buttermilk? Substitute plain yogurt or sour cream—just add a splash of vinegar to mimic the tang. The mayo is non-negotiable for that signature creaminess, but full-fat is worth it—light mayo makes it taste sad. Running low on white vinegar? Apple cider vinegar works just as well. The dried mustard adds depth without overpowering, but if you've got fresh mustard seeds, toast them in a dry pan for 30 seconds first—game changer. And trust me, the sugar isn't making this sweet—it's just balancing the acid. Use light brown sugar if you want a hint of molasses flavor.
This keeps beautifully for 5 days in the fridge, and honestly tastes better the next day once everything melds. I always make double and portion it into containers—perfect for BBQs or weeknight dinners. For extra crunch, add a handful of crispy fried onions right before serving. The dressing separates slightly over time? Just give it a quick stir before eating. Freezes for 3 months if you want to make ahead for holidays.
Why You'll Love This Recipe
- No-Sharp-Knife Night: I swear by the food processor here—chopped in seconds, no sore hands, and that perfect shred size every time. (Between us, my last attempt with a knife ended with a trip to urgent care.)
- Tangy-Creamy Magic: The vinegar and buttermilk cut through the richness of the mayo, giving it this bright, almost lively crunch. Honestly, the red cabbage’s sweetness makes the whole thing taste like a hug in salad form.
- Picnic to BBQ: Works on a paper plate or a fancy platter—same great taste. I’ve served it at tailgates, potlucks, and even as a side to takeout Chinese food. (Yes, even on a Tuesday night.)
- Lasts All Week: Makes enough for leftovers that somehow taste better the next day. The cabbage stays crisp, the dressing clings, and it’s my go-to for lazy lunches or a quick snack when I’m too tired to cook.
Step-by-step instructions for ben's coleslaw recipe
This is how I make my signature creamy, vinegar-kissed coleslaw every time—crisp, tangy, and perfectly balanced.
Prep and Shred the Vegetables
Start by removing any outer leaves from the 1 lb green cabbage and cutting it into quarters. Lay each quarter flat on a cutting board and slice thinly from the core outward using a sharp knife. You'll end up with about 6 cups of finely shredded cabbage—aim for even strands so it cooks uniformly.
Next, cut the 0.5 lb red cabbage in half and slice it the same way. The red cabbage adds vibrant color and a slightly sweeter contrast to the green. For the 2 medium carrots, peel them first, then slice into thin half-moons. The 2 whole celery stalks should be cut into fine shreds—about ¼ cup total. Keep all your vegetables in separate piles until ready to mix.
Whisk the Creamy Dressing
In a medium bowl, combine the 0.75 cup mayonnaise, 0.25 cup buttermilk, 2 tbsp white vinegar, 1 tbsp granulated sugar, 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp dried mustard. Whisk vigorously for about 1 minute until the mixture is completely smooth and well blended. The buttermilk adds a subtle tang that balances the richness of the mayonnaise, while the vinegar brightens everything up.
Here's the thing—don't rush this step. The dressing needs to be fully emulsified so it coats the vegetables evenly. If you notice any separation later, just give it another quick whisk before serving. Taste the dressing now (yes, really!) and adjust the salt or vinegar if needed—this is your chance to fine-tune the flavor before committing to the full batch.
Combine and Marinate
Add all the shredded vegetables to the dressing and toss gently with your hands or a large spoon. Be thorough but careful not to bruise the cabbage—you want to maintain that crisp texture. Once everything is well coated, transfer the coleslaw to an airtight container and refrigerate for at least 2 hours (I usually make it the night before). This resting time lets the flavors meld and the dressing soak in completely.
Real talk: The longer it sits, the better it gets. The acid in the vinegar and buttermilk will soften the cabbage just enough to make it tender without sacrificing that satisfying crunch. If you're short on time, you can marinate for 1 hour minimum, but I promise you'll notice the difference with more time.
Serve at Peak Freshness
Before serving, give the coleslaw one final toss to redistribute the dressing. The texture should be perfectly balanced—crisp vegetables with a creamy, tangy coating. If it looks too dry, add 1-2 tablespoons of buttermilk or vinegar to loosen it up. This coleslaw tastes best when served chilled, so let it sit in the fridge until you're ready to eat.
This recipe makes 4 generous servings, perfect for a picnic, BBQ side, or as a topping for burgers and sandwiches. The creamy dressing clings beautifully to the cabbage, and the vinegar kiss keeps it from getting too heavy. Trust me, your taste buds will thank you for the perfect balance of sweet, tangy, and creamy in every bite.
Pro Tips For Making Ben'S Coleslaw
- SHRED BY HAND: I learned this the hard way—food processors turn cabbage into mush. Use a sharp knife and cut the cabbage into wedges first, then slice thinly against the grain. The texture stays crisp, and you’ll actually taste the difference.
- REST THE CABBAGE: Toss the shredded cabbage mix with a pinch of salt and let it sit for 10 minutes before adding the dressing. This draws out moisture, so your slaw stays dry and crunchy instead of soggy. (Yes, even if you’re impatient like me.)
- WHISK THE DRESSING: Don’t just stir the mayo, buttermilk, and vinegar—whisk them together vigorously for 30 seconds. This emulsifies the dressing properly, so it clings to the cabbage instead of separating later. Sounds weird, but it works.
- USE COLD INGREDIENTS: Chill the mayo and buttermilk in the fridge for 20 minutes before mixing. Cold ingredients blend better and keep the slaw from getting warm or greasy. (Your future self will thank you.)
Perfect pairings for this recipe
Classic BBQ Pairing
Ben's coleslaw is the ultimate side for pulled pork sandwiches—the creamy dressing soaks up perfectly while the vinegar kiss cuts through the smoky richness. I always serve it on a toasted brioche bun with extra pickles for crunch.
For extra flair, top with crispy fried onions right before serving. The contrast of cool, tangy coleslaw against warm, tender pork is what summer BBQs are made of. 🔥
Burger Night Upgrade
Transform a simple burger into a gourmet meal by piling this coleslaw alongside your patty. I like to use a portobello mushroom cap as the bun for a low-carb option, or a toasted pretzel bun for a sweet-savory twist.
Add a slice of sharp cheddar and a drizzle of spicy mayo for the full experience. The cabbage stays crisp even after sitting for a few hours, making it perfect for meal prep. 🌟
Taco Topper Twist
Use this coleslaw as a cooling topping for tacos—especially great with grilled fish tacos or steak fajitas. The vinegar in the dressing helps balance the heat of spicy salsas, while the creamy texture adds richness.
I like to add diced jalapeños and cilantro right before serving for a fresh, zesty kick. It's a game-changer for taco nights that feel too heavy. 🌶️
Sandwich Game-Changer
Stuff this coleslaw into grilled chicken or turkey sandwiches for a creamy, crunchy surprise. The dressing binds the ingredients together beautifully, and the cabbage adds texture without overwhelming the main protein.
I often make a double-decker with a toasted sourdough base, adding a slice of Swiss cheese and a smear of garlic aioli for extra flavor. It's the kind of sandwich that disappears in minutes. ✨
Salad Bar Star
Add this coleslaw to any salad bar—it pairs perfectly with grilled chicken Caesar, cobb salad, or even a simple green salad. The creamy texture contrasts beautifully with crisp greens, while the vinegar adds brightness.
I like to serve it in a glass bowl with a metal scoop for easy portioning. It's a crowd-pleaser that elevates any salad from basic to impressive. 🥗
Dessert Surprise
Yes, really! Use this coleslaw as a cooling topping for grilled peaches or warm cinnamon rolls. The sweetness of the fruit balances the tangy dressing, while the crunch adds texture.
I've even used it as a filling for apple hand pies—the vinegar cuts through the sweetness beautifully. It's a fun, unexpected way to repurpose leftovers. 🍐
Nutrition facts
Frequently asked questions
Can I make this coleslaw without mayonnaise?
Yes! For a lighter version, replace the ¾ cup mayonnaise with ½ cup Greek yogurt or ½ cup sour cream, plus an extra 1 tbsp vinegar to maintain tang. The texture will be slightly less creamy but still delicious. For a vegan option, use ¼ cup vegan mayo plus ¼ cup silken tofu blended smooth—it works surprisingly well!
Why does my coleslaw get watery after sitting overnight?
This happens when the cabbage releases too much moisture. To fix it, drain excess liquid by spreading the coleslaw on a clean kitchen towel and gently pressing with another towel. For prevention, use dry cabbage (squeeze it slightly when buying), and reduce buttermilk to ¼ cup if your climate is humid. Adding 1 tsp cornstarch to the dressing can also help thicken it.
What's the best way to store leftovers?
Store in an airtight container in the fridge for up to 5 days. The flavors actually improve overnight! For longer storage, freeze for 3 months—just thaw in the fridge and stir in 1 tbsp vinegar to revive the tang. Avoid freezing if you prefer maximum crunch, as thawing softens the cabbage slightly.
Can I use pre-shredded cabbage from a bag?
Pre-shredded cabbage works perfectly—just drain and dry it thoroughly first to remove excess moisture. The only downside is it may be slightly less crisp than fresh-shredded, but it saves 10 minutes of prep time. For best results, mix ½ green and ½ red pre-shredded to keep the vibrant color.
How do I adjust this for a larger crowd?
Double the recipe and use a large mixing bowl or even a ziplock bag for tossing. For 8 servings, scale up to 2 lbs green cabbage, 1 lb red cabbage, 1.5 cups mayonnaise, and ½ cup buttermilk. Keep the same ratios—this maintains perfect balance. Serve in a glass bowl with a metal scoop for easy portioning at gatherings.