Sweet & Tangy Coleslaw
Ingredients
- ½ green cabbage finely shredded (about 4 cups)
- ½ purple cabbage finely shredded (about 4 cups)
- 2 medium carrots shredded
- 2 tbsp yellow onion finely grated and soaked to reduce bite
For the Marzetti dressing
- ½ cup mayonnaise
- ¼ cup white vinegar
- ¼ cup buttermilk adds extra creaminess
- ⅓ cup brown sugar can increase to ½ cup if you like it sweeter
- 2 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- In a food processor or by hand, chop the cabbage into a small dice. Add to a large bowl and set aside.
- Grate the carrots. Add to a medium bowl and squeeze out the excess moisture. This will prevent your coleslaw from turning orange. If you don't mind the color, you can skip this step. It's more for looks than anything else.
Soak the Onion
- Grate the onion very finely.
- Soak the onion in a bowl of water while you prep everything else. This removes the bite of the onion flavor and makes it subtle.
Make the Marzetti dressing
- In a separate bowl, whisk together the mayo, vinegar, brown sugar, lemon juice, buttermilk (if using), salt, and pepper until smooth.
Assemble
- In the large bowl of cabbage, combine the carrots and the dressing with the cabbage. Toss until everything is evenly coated.
- Drain the water off the onions. Add to the bowl and mix until thoroughly coated.
- Cover and refrigerate for at least 4 hours (overnight is best!) to let it get nice and soft, creamy, and well-marinated.
What do you think of this recipe?Keep scrolling for the full recipe post. Please consider Leaving a Review!There are two types of coleslaw people: the ones who grab a second helping, and the ones who politely scoot it to the edge of their plate. If you or someone you love falls into the second camp, this Sweet & Tangy Coleslaw might be the conversion moment.
This recipe hits that magical slaw sweet spot: creamy but not gloppy, tangy but not sharp, and with just the right amount of crunch. It’s inspired by the iconic Marzetti slaw dressing, but we’re making it from scratch with a few tricks to boost flavor and texture—like soaking the onion so it’s mellow instead of aggressive, and using buttermilk for that smooth, slightly tangy finish.
Plus, it’s a make-ahead dream. No last-minute tossing. No watery mess. Just throw it in the fridge and forget it until the burgers are off the grill.
Tips for the Best Sweet & Tangy Coleslaw
Can I skip the buttermilk?
Yes—but it does add a little extra creaminess and tang that takes this dressing from good to craveable. If you don’t have any on hand, you can fake it by stirring 1 teaspoon of lemon juice or vinegar into ¼ cup of regular milk and letting it sit for 5 minutes.
What’s the deal with soaking the onion?
Raw onion can overpower coleslaw, especially when it sits overnight. Soaking it in water tones it down while keeping that nice, savory note in the background. It’s a tiny step that makes a big difference in the final flavor.
How far ahead can I make this?
You can (and should!) make it the day before. It gets better as it sits, letting the cabbage soften and the flavors meld. It holds up great for about 3 days in the fridge.
Do I have to use both green and purple cabbage?
Not at all. The combo gives you a pretty color contrast and a balance of textures, but if you only have one, go for it. Just aim for about 8 cups total.
What’s the best way to shred everything?
I’m team food processor here for the time-saving aspect. You get that classic deli-style texture, and it saves a ton of time. If you want more control of the texture, I recommend a knife or box grater, just aim for a small dice or thinly sliced.
Taste the dressing for sweetness!
Taste your food, people! Before you plop everything together, taste the dressing and adjust for sweetness. I know you’re thinking “Ewwww!” but what makes is so different being separate than combined with cabbage? The star of any coleslaw is the dressing. If you don’t like the dressing, the cabbage ain’t gonna save it! Some folks like a more vinegary coleslaw and some like more sugar. So, taste and adjust as you like.
This is one of those recipes that quietly steals the show at potlucks and cookouts. It’s not flashy, but it delivers every time. Whether you pile it on a pulled pork sandwich, serve it next to ribs, or sneak forkfuls straight from the fridge (guilty), it’s the coleslaw that might just win over the skeptics.