I’m a big fan of all types of coleslaw. So when I needed to use up a head of cabbage from our friend’s CSA haul, I knew that a big batch of coleslaw was in order.
This slaw uses buttermilk, lemon juice and vinegar for extra tang, and it gets better and better the longer it hangs out in the fridge. I enjoyed this for days!
Shredding the cabbage with the shredder blade on my food processor made this pretty easy, but you can also use bags of pre-shredded cabbage like the recipe calls for if you like. This would be great at a barbecue for sure!
Best Barbecue Coleslaw
Southern Living October 1997
2 (10-ounce) packages finely shredded cabbage
1 carrot, shredded
1/2 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup mayonnaise
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
Combine cabbage and carrot in a large bowl.
Whisk together sugar and next 7 ingredients until blended; toss with vegetables. Cover and chill at least 2 hours.
Big Flavors Rating: 5 Stars
