Having a good coleslaw recipe in your back pocket is a must, especially during grilling season. Coleslaw is always a favorite side for cookouts, anything barbecued, and picnics. It’s one recipe you will use over and over again.
In this coleslaw recipe, crisp and colorful shredded cabbage is mixed in a very simple creamy dressing with mayo, vinegar, buttermilk and a hint of sweetness.
You can either shred the cabbage yourself or by the pre-packaged ready to use slaw mix. I have used both and really do not have a preference. Here, I chose to shred it myself in the food processor. I used both green and red, only because i like the colors. You can omit the red without hurting the flavor.
You can either cut the cabbage by hand with a knife by slicing into thin ribbons, or you can take the easy way out like I did and use the food processor.
Shred cabbage until you have 8 cups. I also shred the carrots on a box grater until I have approximately 1/4 cup or a little more.
Squeeze fresh lemon juice and mince onion.
In a separate bowl, combine remaining ingredients to make the dressing. Mix well. Combine with cabbage. Cover and store in the refridgerator for at least 2 hours per serving, but it’s best when chilled for 6 – 8 hours.
Having a good coleslaw recipe in your back pocket is a must, especially during grilling season. Coleslaw is always a favorite side for cookouts, anything barbecued, and picnics. It's one recipe you will use over and over again.
Ingredients
- 8 cups finely shredded cabbage (You can opt to use green and red or just green or pre-packed slaw)
- 1/4 - 1/2 shredded carrot (to your liking)
- 3 Tablespoons minced onion
- 5 tablespoons sugar
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 cup whole milk
- 2 1/2 tablespoons fresh squeezed lemon juice
- 1 1/2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Finely shred cabbage. Typically, 8 cups = 1 medium head of cabbage.
- Shred carrots using a box grater. Typically, 1 - 2 carrots.
- Squeeze lemon juice.
- Mince onion.
- In a separate bowl than the cabbage. Add all remaining ingredients to make the dressing. Mix well.
- Add to cabbage and combine well. Chill in the refrigerator for at least 2 hours. Even better if you can chill for at least 3 - 4 hours before serving.
- Enjoy!
Notes
The Total time includes the chilling time.
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 148 |
| % Daily Value* | |
| Total Fat 10.4g | 13% |
| Saturated Fat 1.7g | 9% |
| Cholesterol 6mg | 2% |
| Sodium 265mg | 12% |
| Total Carbohydrate 13.2g | 5% |
| Dietary Fiber 2g | 7% |
| Total Sugars 11g | |
| Protein 1.5g | |
| Vitamin D 3mcg | 15% |
| Calcium 49mg | 4% |
| Iron 0mg | 2% |
| Potassium 168mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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