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 medium
- head green cabbage, cored and shredded
- 2 large
- carrots, peeled and grated
- 2/3 c
- 1/2 c
- hellmanns mayonnaise
- 1/4 c
- daisy brand sour cream
- scallions, finely chopped
- 2 Tbsp
- 1 tsp
- dijon mustard
- 1/4 tsp
- freshly ground pepper
How to Make Buttermilk Coleslaw
- 1Toss cabbage with 1 teaspoon salt in colander set over bowl.
- 2Let sit for about 1 hour. (Cabbage will look wilted.)
- 3Rinse cabbage well under cold water.
- 4Drain and place on paper towel.
- 5Once dry place in a large bowl.
- 6Add carrots and green onions.
- 7In a small bowl, mix remaining ingredients and add to cabbage.
- 8Mix well and refrigerate for at least 1 hour.