creamy country coleslaw
Although there are thousands of coleslaw recipes out there, this one stands out from the rest. It's easily adaptable to your liking. This is the way I've made coleslaw for over 30 years. A true family favorite.
Blue Ribbon Recipe
This recipe will convert anyone to a coleslaw lover. Thanks to a combination of mayonnaise, buttermilk, sugar, white vinegar, and spices, the homemade dressing is cream, slightly sweet, and tangy. It soaks into the shredded slaw and carrots and is better as it sits. It will be great with pulled pork or as a side dish for any summer party.
prep time
2 Hr 15 Min
cook time
method
No-Cook or Other
yield
6 serving(s)
Ingredients
- VEGGIES
- 14 ounces tri-color coleslaw blend
- 1 large carrot, peeled and shredded
- COLESLAW DRESSING
- 2/3 mayonnaise, not salad dressing
- 1/2 cup buttermilk
- 1/3 cup granulated sugar
- 1 tablespoon corn or canola oil
- 1 1/2 tablespoons white vinegar
- 1/2 teaspoon celery seed, optional
- 1/2 teaspoon salt
- 1/8 - 1/4 teaspoon cracked black pepper
- 2 teaspoons dried minced onion
How To Make creamy country coleslaw
-
Step 1Add coleslaw mix and shredded carrot to a large bowl and set aside. -
Step 2In a medium bowl, whisk to combine dressing ingredients. You may not use the entire amount of dressing in the salad.
-
Step 3Add approximately 3/4 of the salad dressing and toss gently to coat. If you like a wetter coleslaw, add more. I usually add 3/4 and then check it right before serving. If it seems dry, I add more then.
-
Step 4Once it is mixed to your liking, cover, refrigerate, and chill for 1-2 hours.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Heirloom
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
American
Collection:
Summer Recipes
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