Coleslaw
This crispy, refreshing coleslaw, with sweet and tangy dressing, is the perfect summer side dish, great for BBQs, picnics, and potlucks.
Ingredients
- 8 cups chopped cabbage combo of red and green is my favorite 6 cups green, 2 cups red
- 1/4 cup shredded carrots
- 2 Tablespoons minced onion
- 1/4 cup milk
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 1/2 tablespoons white wine vinegar
- 2 1/2 tablespoons lemon juice
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon Dry mustard
Instructions
- Shred your cabbage using a mandolin slicer, or use a pre-cut cabbage coleslaw mix.
- Shredded carrots, or use matchstick carrots.
- Mince onion into very fine pieces.
- Combine the mandolin sliced cabbages, carrots, and onion in a large bowl.
- In a separate bowl, whisk together milk, mayonnaise, buttermilk, vinegar and lemon juice, add in sugar, salt, ground black pepper, and dry mustard. Mix until smooth.
- Pour mixture over the coleslaw veggies mix.
- Stir well and chill for at least 1 hour before serving.
Notes
Dressing keeps 5-6 days in fridge.
If pre-mixed, coleslaw will keep for 3 days in the fridge before getting soggy.
If pre-mixed, coleslaw will keep for 3 days in the fridge before getting soggy.