Go Back Email Link
–+ servings
A bowl of coleslaw made with shredded green and purple cabbage and carrots, with a wooden spoon resting inside the bowl, sits on a white surface.
This creamy coleslaw with green and purple cabbage is tossed in a sweet, tangy Marzetti-style dressing. Perfect for BBQs, burgers, or pulled pork!

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

  1. In a food processor or by hand, chop the cabbage into a small dice. Add to a large bowl and set aside.
  2. 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.
    A person squeezes shredded carrots over a large metal bowl, extracting liquid for tangy coleslaw. A grater, knife, and white cutting board are visible on the wooden countertop beside the bowl.

Soak the Onion

  1. Grate the onion very finely.
  2. 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.
    A glass filled with a light, foamy liquid sits on a white cutting board placed on a wooden surface. Small bits of coleslaw and liquid marks are visible around the glass and on the cutting board.

Make the Marzetti dressing

  1. In a separate bowl, whisk together the mayo, vinegar, brown sugar, lemon juice, buttermilk (if using), salt, and pepper until smooth.
    A glass bowl containing Marzetti dressing, black pepper, brown sugar, and mustard sits on a white cutting board—perfect for a tangy coleslaw. Two metal measuring spoons rest nearby while shredded vegetables are scattered around.

Assemble

  1. In the large bowl of cabbage, combine the carrots and the dressing with the cabbage. Toss until everything is evenly coated.
  2. Drain the water off the onions. Add to the bowl and mix until thoroughly coated.
  3. 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!
QR Code linking back to recipe