Buttermilk Coleslaw is creamy, tangy, slightly sweet, and crunchy as all get out with two simple vegetables sharing billing for center stage; cabbage and carrots. There's nothing complicated about it at all, it's just effortlessly perfect.
Ingredients
1/2cupmayonnaise
1/2cupreal cultured buttermilkpurchased or homemade
1/2cupgranulated sugar
2tablespoonsapple cider vinegarpreferably raw
the juice of half a lemon
2teaspoonskosher salt
1/2teaspoonfreshly ground black pepper
1small head cabbagecored and thinly sliced or coarsely shredded, about 8 cups
3large carrotspeeled and cut into very thin matchsticks or coarsely shredded, about 2 cups
Instructions
In a large mixing bowl, whisk together the mayonnaise, buttermilk, granulated sugar, apple cider vinegar, lemon juice, kosher salt, and black pepper until smooth. Toss in the shredded cabbage and carrot and cover. Refrigerate for at least 30 minutes before serving. When stored in an airtight container, the coleslaw is good for up to 5 days in the refrigerator. Toss well before serving.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.