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Buttermilk Coleslaw

Katie Lee's Coleslaw
Nathan Congleton / TODAY

Chef notes

Slaw is the perfect summer side. This version gets a tangy twist from buttermilk and apple cider vinegar.


  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons buttermilk
  • 1 teaspoon honey
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 head cabbage, shredded
  • 3 carrots, peeled and shredded


Whisk together the mayonnaise, Dijon, buttermilk, vinegar, honey, celery seeds, salt and pepper in a bowl for the dressing. Add the dressing to a large bowl with the cabbage and carrots and toss to combine until everything is evenly coated.