Creamy Buttermilk Coleslaw with Carrot and Onion
A soft, tangy coleslaw with finely chopped cabbage in a creamy buttermilk dressing.
Equipment
- Large bowl
- Whisk
- Sharp knife
Ingredients
Main Ingredients
- 4 cup finely chopped cabbage about 10 oz
- ½ medium carrot very finely chopped
- 2 tbsp onion minced
- 2 tbsp buttermilk
- 4 tsp white vinegar
- 2 tbsp whole milk
- ¼ cup mayonnaise
- 2 tsp lemon juice fresh
- 4 tsp granulated sugar
- ¼ tsp kosher salt
- ¼ tsp black pepper
Instructions
Cooking
- Prep the vegetables. Finely chop the cabbage, carrot, and onion until the pieces are about the size of rice grains. Place them in a large bowl.
- Mix the dressing. Whisk the buttermilk, milk, mayonnaise, vinegar, lemon juice, sugar, salt, and pepper until smooth.
- Combine. Pour the dressing over the vegetables and toss until fully coated.
- Chill. Cover and refrigerate for 1 hour until cold and slightly softened, then stir and serve.
Notes
Substitutions: Use bagged coleslaw mix, chopped smaller, if you are short on time.
Tips: Pat the cabbage dry and stir before serving to keep the slaw from getting watery.
Storage: Refrigerate in a covered container for up to 3 days. Do not freeze.