This crispy, refreshing coleslaw, with sweet and tangy dressing, is the perfect summer side dish, great for BBQs, picnics, and potlucks.
Prep Time20 minutesmins
Refrigerate1 hourhr
Total Time1 hourhr20 minutesmins
Course: Side Dish
Cuisine: American
Keyword: cabbage recipe, coleslaw, Holiday Side Dish
Ingredients
8cupschopped cabbagecombo of red and green is my favorite 6 cups green, 2 cups red
1/4cupshredded carrots
2Tablespoonsminced onion
1/4cupmilk
1/2cupmayonnaise
1/4cupbuttermilk
1 1/2tablespoonswhite wine vinegar
2 1/2tablespoonslemon juice
1/4cupwhite sugar
1/2teaspoonsalt
1/8teaspoonground black pepper
1/4teaspoonDry 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.