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Buttermilk and Gorgonzola Coleslaw: A Culinary Revelation

I remember the first time I truly understood the power of coleslaw. It wasn’t the gloppy, mayonnaise-laden stuff from summer barbecues, but a vibrant, tangy version my grandmother made. She’d pull out a head of cabbage from her garden, its leaves still dusted with soil, and transform it into something magical. The secret, she told me, was the balance – a dance between creamy and acidic, sweet and savory. This Buttermilk and Gorgonzola Coleslaw is my homage to her culinary wisdom, a kicked-up version that delivers a complex flavor profile that’s both comforting and exciting.

Recipe Overview

Prep Time: 10 minutes
Total Time: 10 minutes + 2 hours chilling
Servings: 8
Dietary Type: Vegetarian

Ingredients

1 (16 ounce) bag coleslaw mix
2 tablespoons dried onion, minced
1 teaspoon dill, dried
1/3 cup white sugar
1/2 cup mayonnaise, Hellman’s, Best Foods
3/4 cup reduced-fat buttermilk
2 tablespoons seasoned rice wine vinegar
1/2 teaspoon salt, Kosher
1/8 teaspoon pepper, ground black
3 tablespoons gorgonzola, crumbled

Equipment Needed

Medium mixing bowl (preferably with a lid)
Separate mixing bowl
Whisk or fork
Jar with a tight-fitting lid

Instructions

Prepare the Dressing: In a medium mixing bowl, preferably one with a lid, combine the dried onion, dill, white sugar, mayonnaise, buttermilk, seasoned rice wine vinegar, kosher salt, and ground black pepper.
Mix the Dressing: Using a whisk or fork, mix the dressing ingredients together well. Set the dressing aside for 5 minutes to allow the dried onion to rehydrate and the flavors to meld.
Combine Coleslaw and Dressing: Empty the coleslaw mix into a separate bowl. Add half of the prepared dressing to the coleslaw mix.
Incorporate Dressing: Fold the coleslaw and dressing together until the coleslaw is well coated. Reserve the remaining dressing in a jar with a tight-fitting lid and place it in the refrigerator.
Add Gorgonzola: Add the crumbled gorgonzola cheese to the coleslaw mix.
Fold Gently: Gently fold the gorgonzola into the slaw mix until it is evenly distributed. Be careful not to overmix, as this can make the coleslaw mushy.
Refrigerate: Cover the bowl of coleslaw and refrigerate for at least 2 hours before serving. This allows the flavors to fully develop and the coleslaw to chill.
Adjust Seasoning: Before serving, adjust the salt to taste. If the coleslaw appears too dry, add more of the reserved dressing.

Important Note: After combining the dressing with the slaw mix, it may initially appear dry. However, refrain from adding more wet ingredients immediately. As the coleslaw sits in the refrigerator, the salt and sugar in the dressing will draw out the natural water from the cabbage, naturally diluting the dressing and creating a more moist consistency.

Expert Tips & Tricks

Make-Ahead Magic: The dressing can be prepared up to one week in advance and stored in a jar with a tight-fitting lid in the refrigerator. This makes it convenient to assemble the coleslaw quickly when you’re ready to serve it.
Flavor Boost: For an extra layer of flavor, toast the minced dried onion in a dry skillet over medium heat for a few minutes until lightly golden and fragrant before adding it to the dressing.
Cheese Considerations: If you’re not a fan of gorgonzola, you can substitute it with crumbled feta cheese or blue cheese. Just keep in mind that the flavor profile will change slightly.
Dressing Consistency: If you prefer a thinner dressing, add a tablespoon or two of extra buttermilk. Conversely, if you want a thicker dressing, add a tablespoon of sour cream or Greek yogurt.
Pre-Shredded Cabbage Alternatives: While a pre-shredded coleslaw mix is convenient, you can also shred your own cabbage using a mandoline or food processor. Use a mix of green cabbage, red cabbage, and carrots for a vibrant and flavorful coleslaw.

Serving & Storage Suggestions

This Buttermilk and Gorgonzola Coleslaw is a versatile side dish that complements a wide range of meals. It’s perfect alongside grilled burgers, pulled pork sandwiches, barbecue ribs, fried chicken, or even fish tacos.

For an elegant presentation, serve the coleslaw in a chilled bowl garnished with a sprinkle of fresh dill or parsley.

Leftover coleslaw should be stored in an airtight container in the refrigerator. It will keep for up to 3 days, but the texture may soften over time. It’s not recommended to freeze coleslaw, as the texture will become very watery upon thawing.

Do not leave the coleslaw at room temperature for more than 2 hours, as this can increase the risk of bacterial growth.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	118.7 kcal	N/A
Calories from Fat	53 g	45%
Total Fat	5.9 g	9%
Saturated Fat	1.3 g	6%
Cholesterol	6.2 mg	2%
Sodium	304.4 mg	12%
Total Carbohydrate	16.1 g	5%
Dietary Fiber	1.4 g	5%
Sugars	11.8 g	47%
Protein	1.7 g	3%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegan Option: To make this coleslaw vegan, substitute the mayonnaise with a vegan mayonnaise alternative and the buttermilk with a mixture of plant-based milk (such as soy, almond, or oat milk) and lemon juice or apple cider vinegar (1 tablespoon of acid per cup of milk). Omit the gorgonzola cheese or replace it with a vegan blue cheese alternative.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the dressing for a spicy kick.
Sweet and Tangy: Substitute the white sugar with honey or maple syrup for a more complex sweetness. Add a tablespoon of lemon juice or apple cider vinegar for extra tanginess.
Nutty Crunch: Add toasted slivered almonds or chopped walnuts to the coleslaw for a nutty crunch.
Herbaceous: Add chopped fresh herbs, such as parsley, chives, or cilantro, to the coleslaw for a fresh and herbaceous flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this coleslaw ahead of time?
A: Absolutely! In fact, it’s best to make it at least 2 hours in advance to allow the flavors to meld. The dressing can be made up to a week ahead of time.

Q: My coleslaw is too dry. What should I do?
A: Add more of the reserved dressing, a tablespoon at a time, until it reaches your desired consistency. Remember that the cabbage will release moisture as it sits, so don’t overdo it.

Q: I don’t like gorgonzola cheese. What else can I use?
A: You can substitute it with crumbled feta cheese, blue cheese, or even omit it altogether. If omitting, you may want to add a pinch more salt or a splash of vinegar to balance the flavors.

Q: How long will this coleslaw last in the refrigerator?
A: Properly stored in an airtight container, it will last for up to 3 days. However, the texture may soften over time.

Q: Can I use a different type of vinegar?
A: Yes, you can substitute the seasoned rice wine vinegar with apple cider vinegar, white wine vinegar, or even lemon juice. The flavor will change slightly, so adjust to taste.

Final Thoughts

This Buttermilk and Gorgonzola Coleslaw is more than just a side dish; it’s a flavor explosion that will elevate any meal. The creamy buttermilk dressing, the sharp tang of the gorgonzola, and the crisp freshness of the cabbage create a symphony of textures and tastes that will leave you wanting more. Don’t be afraid to experiment with the variations and substitutions to create your own signature version. I encourage you to try this recipe and share your feedback! Perhaps pair it with a smoky barbecue chicken or a juicy veggie burger for a truly unforgettable culinary experience.

Buttermilk and Gorgonzola Coleslaw Recipe