Bonnie ^O^


This simple recipe for coleslaw is good with fish, chicken, beef, or pork. It has a clean fresh taste that really allows the flavors to come through, and it isn't overwhelmed by heavy dressing--the perfect side dish. Enjoy.

★★★★★ 3 votes


1 lb
shredded cabbage
1 c
grated carrots
2 Tbsp
minced onion
1/4 c
granulated sugar (yes, splenda may be used)
1/2 tsp
1/8 tsp
black pepper
1/2 c
1/2 c
buttermilk or 2 tablespoons buttermilk powder
1 1/2 Tbsp
white wine vinegar
2 1/2 Tbsp
fresh lemon juice


1In a large bowl, combine the shredded cabbage and the onion.
2In a medium bowl, whisk together remaining ingredients. If you're using the buttermilk powder, which I always do, there is no need to reconstitute it (that just waters down the dressing) Just add it dry. The dressing with the buttermilk powder looks thick at first but will thin when you add vinegar and lemon juice.
3Stir dressing into the cabbage and onion mixture. Chill several hours to blend the flavors. Enjoy!

About this Recipe

Course/Dish: Vegetables, Other Salads
Other Tag: Quick & Easy