Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Buttermilk & Herb Cole Slaw

Scott Phillips

Yield: Yields 5 to 6 cups.

Servings: six.

This version of cole slaw is versatile—it can be served as a salad, a side, or a condiment. It’s especially good with steak.


  • 1 small Savoy cabbage (about 1-1/4 lb.), bruised outer  leaves removed, cored, and cut into eight wedges
  • 1 large carrot (about 6 oz.), peeled and cut into 3-inch lengths
  • 1 small celery root (about 10 oz.), peeled and quartered
  • 1 small sweet onion (about 6 oz.), very thinly sliced (about 1 cup)
  • Kosher salt
  • 1 small clove garlic
  • 1/3 cup buttermilk
  • 1/4 cup extra-virgin olive oil
  • 1-1/2 Tbs. fresh lemon juice; more to taste
  • 2 Tbs. thinly sliced chives
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1/4 tsp. celery seeds
  • Freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 100
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 640
  • Carbohydrates (g): 9
  • Fiber (g): 3
  • Protein (g): 2


  • Thinly slice the cabbage in a food processor using the 4mm slicing disk or by hand; you should have about 6 packed cups. Put the cabbage in a large bowl. If using a food processor, switch to the grating disk and grate the carrot and celery root or cut it into very thin (julienne) strips by hand; you should have about 2-1/2 cups total. Add the carrot and celery root to the cabbage, along with the onion and 1 Tbs. kosher salt and toss. Pack the slaw into a colander. Lay a plate that fits inside the colander on top of the slaw and set a heavy can or jar on top of the plate. Drain the slaw in the sink or over a bowl for 2 hours.
  • Coarsely chop the garlic. Sprinkle the garlic with a large pinch of kosher salt and mash it into a paste on a cutting board with the side of a chef’s knife. In a small bowl, mix the mashed garlic, buttermilk, olive oil, lemon juice, chives, parsley, celery seeds, and 1/8 tsp. pepper.
  • Turn the slaw out onto a clean dishtowel or some paper towels and pat it thoroughly dry. Transfer the slaw to a large bowl, toss with the buttermilk dressing, and season to taste with kosher salt, pepper, and lemon juice if needed.


Rate or Review

Reviews (6 reviews)

  • User avater
    shamrocksummit | 06/05/2020

    As discussed in the other reviews, the slaw needed the drfessing doubled. Even then, it was dry and flavourless. The celery root was chewy and borderline inedible. I won't make this recipe again.

  • Red_Alert | 01/17/2016

    I was looking to make a cole slaw that was less "creamy" then the many different slaw recipes that I have made in the past. This has way to much bite to it. Not one of my guest liked it. I did add more buttermilk to what was left and it did help, but I will not make this again.

  • User avater
    KarenS | 09/05/2010

    Did not care for this recipe at all. The small amount of garlic permeated the slaw to the extreme. With all of the work already put into the slaw, I salvaged it by mixing another 1/2 to 3/4 cup of the buttermilk with a tablespoon of powdered sugar to cream it up and cut the garlic taste. Would not make this recipe again.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial