Karry Hosford
8 servings (serving size: about 1 cup)

Prepare and refrigerate this crunchy side several hours before serving if you like. For more color in the dish, toss in red bell pepper strips.

How to Make It

Combine first 4 ingredients, stirring with a whisk. Place cabbage and onions in a large bowl. Spoon buttermilk mixture over cabbage; toss to coat.

Ratings & Reviews

jmeleeS's Review

January 11, 2012
Loved this slaw recipe - I did make minor changes in accordance with taste; subsituted broccoli slaw mix for the traditional cabbage slaw and pared down the dressing to slighly less than called for in the recipe (just enough to get a thin coating on the veggies). Otherwise, made as instructed and was extremely satisfied; esp with the celery salt and green onions (what a great and necessary addition!). Served wtih Chip Crusted Fish Fillets (also a C.L. recipe), which received rave reviews from my husband. Definitely a keeper on it's own, and 100% in the rotation as a side to any meal - enjoy!

stacylynn's Review

August 22, 2011
This slaw came together really quickly & had a good flavor after the addition of some cider vinegar--was missing that tang, even with buttermilk. I did use celery seed & a dash of salt in place of the celery salt. If I was making this for company, I'd probably add shredded carrots & red peppers also. Overall a nice side for sandwich night or a quick side dish.

moonbelly's Review

July 18, 2010
My partner doesn't like slaw, and actually raved about this. I added a dash of cider vinegar and a quarter teaspoon each of caraway seeds, dry mustard, and black pepper. I found it a bit too creamy for my taste; will probably make it again with some adjustments.