Creamy Buttermilk Coleslaw
Buttermilk coleslaw is the real deal, made with shredded cabbage and carrots in a creamy old fashioned buttermilk dressing. Oh, and a secret ingredient that will make your coleslaw the best on the block.
Servings: 8 servings
Ingredients
- small head green cabbage, shredded
- 3 carrots, peeled and shredded
dressing
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 2 Tbsp cider vinegar
- 2 Tbsp sugar
- 1 tsp salt
- fresh cracked pepper to taste
- 1 Tbsp sour cream, optional
- 1-2 tsp prepared horseradish
Instructions
- To shred the cabbage: remove loose outer leaves from the cabbage. Slice in half, vertically, through the root.
- Remove the core from each half. Set the halves, cut side down, and slice in half again, vertically. Slice as thinly as you can with a large sharp knife.
- I like to shred my carrots in a food processor fitted with the shredding disk because it makes thicker, dryer shreds.
- Put the shredded cabbage and shredded carrots in a large bowl and toss to combine.
- Whisk the dressing together and taste to adjust any of the elements.
- Toss the slaw with enough dressing to moisten thoroughly, but not drench (save the rest for freshening up the slaw later, if necessary.)
- Chill the slaw until ready to serve. For best texture, serve the same day it is made.
Nutrition
Calories: 157 kcal · Carbohydrates: 13 g · Protein: 3 g · Fat: 11 g · Saturated Fat: 2 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 8 mg · Sodium: 445 mg · Potassium: 359 mg · Fiber: 4 g · Sugar: 8 g · Vitamin A: 4980 IU · Vitamin C: 36 mg · Calcium: 66 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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