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.


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Rating:

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

Directions Step-By-Step

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