buttermilk coleslaw
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.
prep time
1 Hr 10 Min
cook time
1 Hr
method
Refrigerate/Freeze
yield
Serves 8
Ingredients
- 1 medium head green cabbage, cored and shredded
- 2 large carrots, peeled and grated
- 2/3 cup buttermilk
- 1/2 cup hellmanns mayonnaise
- 1/4 cup daisy brand sour cream
- 8 - scallions, finely chopped
- 2 tablespoons sugar
- 1 teaspoon dijon mustard
- 1/4 teaspoon freshly ground pepper
How To Make buttermilk coleslaw
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Step 1Toss cabbage with 1 teaspoon salt in colander set over bowl.
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Step 2Let sit for about 1 hour. (Cabbage will look wilted.)
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Step 3Rinse cabbage well under cold water.
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Step 4Drain and place on paper towel.
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Step 5Once dry place in a large bowl.
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Step 6Add carrots and green onions.
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Step 7In a small bowl, mix remaining ingredients and add to cabbage.
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Step 8Mix well and refrigerate for at least 1 hour.
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