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.
1 mediumhead green cabbage, cored and shredded
2 largecarrots, peeled and grated
1/2 chellmanns mayonnaise
1/4 cdaisy brand sour cream
8scallions, finely chopped
1 tspdijon mustard
1/4 tspfreshly ground pepper
How to Make Buttermilk Coleslaw
- Toss cabbage with 1 teaspoon salt in colander set over bowl.
- Let sit for about 1 hour. (Cabbage will look wilted.)
- Rinse cabbage well under cold water.
- Drain and place on paper towel.
- Once dry place in a large bowl.
- Add carrots and green onions.
- In a small bowl, mix remaining ingredients and add to cabbage.
- Mix well and refrigerate for at least 1 hour.