buttermilk coleslaw

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

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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yield serving(s)

prep time 1 Hr 10 Min

cook time 1 Hr

method Refrigerate/Freeze

Ingredients For buttermilk coleslaw

1 md

head green cabbage, cored and shredded
2 lg

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

How To Make buttermilk coleslaw

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.
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