Rating: 4.73 stars
182 Ratings
  • 5 star values: 147
  • 4 star values: 26
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2

This is a recipe I have worked on for a while and I think it is just about right. It goes well with just about anything from fried fish to hamburgers, and is to die for on a pulled pork sandwich. If you are going to use it with Q, reduce the amount of dressing you add to the cabbage so it's not too sloppy. For best results refrigerate over night to allow flavors to marry.

Recipe Summary

prep:
20 mins
additional:
8 hrs
total:
8 hrs 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix the cabbage, carrot, sweet onion, green onions, and dill pickle.

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  • In a separate bowl, whisk together the mayonnaise, buttermilk, dill pickle juice, vinegar, mustard, sugar, cayenne pepper, and 3/4 teaspoon salt. Mash together the remaining salt and garlic, and whisk into the dressing. Drizzle dressing over the slaw, and toss to coat. Cover and refrigerate 8 hours, or overnight, before serving.

Nutrition Facts

215 calories; protein 3.2g; carbohydrates 18.7g; fat 15.2g; cholesterol 8.6mg; sodium 462.3mg. Full Nutrition
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Reviews (144)

Most helpful positive review

Rating: 5 stars
07/29/2009
This was my first attempt at making cole slaw and I had great results. Just want to note that I substituted the dill pickle and pickle juice for sweet relish--just a personal preference. Also, I have made this many, many times and now I add only a medium onion per head of cabbage. I was being told that the onion flavor was a bit overpowering, so I have cut it back considerably. It's also worth mentioning to experiment with different types of mustard. I have used sweet and spicy and dijons, all with great results. The sugar balances it out nicely. Thank you very much for this recipe! Read More
(50)

Most helpful critical review

Rating: 3 stars
05/11/2008
I just thought this recipe tasted ok. I followed the recipe as stated except for scaling back to 6 servings. I only let the flavors blend in the fridge for 4 hours initally before serving. I am used to a sweeter coleslaw so was tempted to add more sugar but did not. In all fairness I tasted again 24 hours later and the flavor didn't taste any different than at 4 hours. For our family there was too much dressing and it was soupy (even after being in the fridge overnight). I do feel this would be good on a pulled pork sandwich because it does not have an overpowering sweet or sour taste. Read More
(9)
182 Ratings
  • 5 star values: 147
  • 4 star values: 26
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
07/28/2009
This was my first attempt at making cole slaw and I had great results. Just want to note that I substituted the dill pickle and pickle juice for sweet relish--just a personal preference. Also, I have made this many, many times and now I add only a medium onion per head of cabbage. I was being told that the onion flavor was a bit overpowering, so I have cut it back considerably. It's also worth mentioning to experiment with different types of mustard. I have used sweet and spicy and dijons, all with great results. The sugar balances it out nicely. Thank you very much for this recipe! Read More
(50)
Rating: 5 stars
08/01/2005
this is the only recipe i will be using from now on. i didn't have a pickle, so i used a tablespoon of dill relish instead. also decreased sugar to 1/4 cup. tasted great and got better with age. Read More
(36)
Rating: 5 stars
07/17/2005
I have spent years looking for a great cole slaw recipe and this IS IT! Tart tangy perfectly balanced - Dave you did it - Thank you! Read More
(35)
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Rating: 5 stars
03/16/2008
I made this coleslaw for a potluck and it was pretty good (on day one). A few days later I made a fish dinner and thought I would serve the coleslaw as a side. It was awesome! So much better on day 2 and 3. Yum! It's also very easy to make (especially if you cheat and buy the pre-shredded cabbage with carrots like I did. I used 2 bags.):) Read More
(27)
Rating: 4 stars
07/29/2005
Excellent and easy cole slaw dressing but WAY too much of it! Read More
(20)
Rating: 5 stars
01/20/2009
Delicious! Perfect levels of tang & sweet. Read More
(13)
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Rating: 5 stars
05/27/2008
I have tried many different varieties of coleslaw. This is by far the best ever! Thanks Dave, with just a few minor changes to suit my family, it was delicious. I left out the carrots & added tomato's diced small right before serving instead. I used sour cream instead of Buttermilk. The perfect slaw recipe that I have been looking for. Read More
(13)
Rating: 5 stars
07/02/2007
I have to say I was very surprised when I made this recipe. I thought that adding the mustard would ruin this but it didn't. I had about 25 guests that I made this for and everyone loved it! I will for sure make this again. Read More
(11)
Rating: 5 stars
04/29/2012
This is a crowd pleaser. This coleslaw is elevated because of the yin yang relationship of sweet and tangy. I cheated w/ a 16 oz. bag of coleslaw mix (green & purple cabbage w/ carrots). Not being sure about the equivalency of a head of cabbage to a 16 ounce bag I stuck with the amount of ingredients per the recipe since it would be easy to drain away any excess liquid. In subsequently looking up info it appears an average size head of cabbage produces about 8-10 cups or roughly 32 ounces. When making again I ll halve the mayo & buttermilk unless 2 16 oz. bags are used. One modification was to garnish this dish w/ blue cheese reduced fat crumbles. This was served as an optional topping on Shredded Chicken Tacos by Goya. ROXY24 thanks for sharing. Read More
(10)
Rating: 3 stars
05/11/2008
I just thought this recipe tasted ok. I followed the recipe as stated except for scaling back to 6 servings. I only let the flavors blend in the fridge for 4 hours initally before serving. I am used to a sweeter coleslaw so was tempted to add more sugar but did not. In all fairness I tasted again 24 hours later and the flavor didn't taste any different than at 4 hours. For our family there was too much dressing and it was soupy (even after being in the fridge overnight). I do feel this would be good on a pulled pork sandwich because it does not have an overpowering sweet or sour taste. Read More
(9)