Buttermilk Coleslaw

Raven Higheagle

By
@ravenhigheagle

A cool, creamy, and crunchy coleslaw is a must have recipe for the summer cookout season. It’s the perfect side to have with burgers, hot dogs, BBQ, or fried chicken.
But much like potato salad, I find many coleslaw recipes to be a little lacking. Some produce soggy coleslaw that’s swimming in a watery liquid. Some are too sweet, some too dry. It can be difficult to get just the right combination of sweetness and tang. Creaminess and crunch.
This Buttermilk Coleslaw is a recipe I find myself using again and again.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Serves 8
Prep:
1 Hr 10 Min
Cook:
1 Hr
Method:
Refrigerate/Freeze

Ingredients

1 medium
head green cabbage, cored and shredded
2 large
carrots, peeled and grated
2/3 c
buttermilk
1/2 c
hellmanns mayonnaise
1/4 c
daisy brand sour cream
8
scallions, finely chopped
2 Tbsp
sugar
1 tsp
dijon mustard
1/4 tsp
freshly ground pepper

Step-By-Step

1Toss cabbage with 1 teaspoon salt in colander set over bowl.
2Let sit for about 1 hour. (Cabbage will look wilted.)
3Rinse cabbage well under cold water.
4Drain and place on paper towel.
5Once dry place in a large bowl.
6Add carrots and green onions.
7In a small bowl, mix remaining ingredients and add to cabbage.
8Mix well and refrigerate for at least 1 hour.