This crispy, refreshing coleslaw, with sweet and tangy dressing, is the perfect summer side dish, great for BBQs, picnics, and potlucks.
cabbage recipe, coleslaw, Holiday Side Dish
combo of red and green is my favorite 6 cups green, 2 cups red
white wine vinegar
ground black pepper
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.
Dressing keeps 5-6 days in fridge.
If pre-mixed, coleslaw will keep for 3 days in the fridge before getting soggy.