Not Sour Cream, Not Yogurt: Add This Ingredient To Coleslaw For A Tangier Bite

Coleslaw is a no-frills side dish that is easy to make and customize. For instance, adding half a teaspoon of dry mustard can give it an unbeatable flavor boost. Swapping out the traditional cabbage for green beans is another way to enhance its flavor. And if you want your slaw to have a hint of a pleasant tang, there's one ingredient you can rely on to do just that: buttermilk.

Unlike sour cream or Greek yogurt, which can make the dressing thicker and heavier, buttermilk is low in fat and has a light consistency. This means that in addition to adding a tangy flavor to the dressing, it won't be overly thick. To incorporate buttermilk into your coleslaw, whisk it with the other dressing ingredients, such as mayonnaise, mustard, vinegar, and sugar. Some variations leave out mustard and combine buttermilk with milk, celery seeds, and a squeeze of lemon instead.

Once the dressing has been mixed thoroughly, season it with salt and black pepper before pouring over the shredded vegetables. Toss everything until the cabbage and other sliced veggies are evenly coated. Before serving, be sure to refrigerate the slaw for at least 30 minutes. Not only will this give all the flavors enough time to blend, but it will also keep the side dish chilled and fresh.

Before you add buttermilk to your coleslaw, it's important that you know which type of buttermilk works for this recipe. In case you don't know, there are actually three types of buttermilk. There's traditional buttermilk, which refers to the liquid byproduct of the butter-churning process; commercial or cultured buttermilk, which is basically fermented milk and similar to yogurt; and the one you can easily make at home by mixing vinegar with milk and allowing it to curdle.

Of the three, homemade buttermilk is the most accessible and readily available, but it is not the best choice for this recipe. Aside from having a thinner consistency and a pronounced vinegary taste and smell, homemade buttermilk also does not give the slaw dressing the same smooth texture as commercial buttermilk. Therefore, cultured milk is the better option to make a tangy coleslaw dressing.

Finally, several ingredients pair well with buttermilk's natural tang, so consider adding them the next time you make buttermilk coleslaw. For a sharper, more savory dressing, try Dijon mustard or apple cider vinegar. If the sugar is not enough to balance the dressing, add a small amount of honey to the mix. For more depth and a herbaceous kick, throw in finely minced onion, freshly grated garlic, and/or fresh herbs such as dill, chives, or parsley.