Coleslaw
Declan Cash
https://publicdomainrecipes.com/coleslaw/
25 min
1 hr (fridge time)
This coleslaw recipe features a creamy, tangy dressing with mayonnaise, buttermilk, and various vinegars, combined with shredded cabbage and carrots. The dressing can also be saved for future use as a vegetable dip.
8 - 10 servings
3/4 cup mayonnaise
1/2 cup buttermilk
3 tbsp lemon juice
3 tbsp apple cider vinegar
4 tbsp distilled vinegar
1/3 cup olive oil
1/4 cup granulated sugar
1 1/2 tsp kosher salt
1 tsp ground black pepper
1 tsp celery seeds
1/2 tsp onion powder
1/4 tsp granulated garlic
1/4 tsp mustard powder
One large head of green cabbage
One large carrot
Finely shred, rinse, and drain the carrot
Finely shred the cabbage (use a food processor if possible)
Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, distilled vinegar, olive oil, and sugar
Add the salt, pepper, celery seeds, onion powder, and granulated garlic, and combine well
Combine the shredded cabbage and carrot in a separate bowl
Slowly add the dressing until it lightly coats the vegetables, and toss well. Add more dressing until it tastes good
Refrigerate for at least an hour before serving