Coleslaw Recipe
This cole slaw recipe consists of freshly shredded cabbage and carrots combined with a tangy dressing prepared from buttermilk and mayonnaise. You can put it on my Bang Bang Shrimp Tacos or eat it by itself!
Coleslaw Recipe
Ingredients
- 8 Cups (712g) Cabbage, shredded, any color
- 1 Large carrot, largely grated (approximately ⅓ cup)
- ½ Cup (232g) Mayonnaise
- ½ Cup (122.5g) Buttermilk
- 3 Tbsp Granulated sugar
- 1 Tsp Apple cider vinegar
- 1 Tsp Celery seed
- ½ Tsp Ground mustard
- ½ Tsp Kosher salt
- ½ Tsp Ground black pepper
Instructions
- In a large mixing basin, combine the grated carrot and cabbage. Put aside.
- Mayonnaise, buttermilk, sugar, apple cider vinegar, celery seed, ground mustard, salt, and pepper should all be combined in a medium-sized mixing dish. Mix by whisking.
- Drizzle the carrots and cabbage with the mayo mixture. Toss to mix.
- Until it's time to serve, chill. (It is ideally chilled for one to two hours.)
- Keep in the fridge for three to five days in an airtight container.
Recipe for Coleslaw
The best type of cole slaw is undoubtedly a topic of discussion and personal taste. Do you like your slaw with mayonnaise or vinegar?
Although mayonnaise, buttermilk, and a small amount of apple cider vinegar are used in this coleslaw recipe, the vinegar is not covered in the dressing and instead adds a tangy flavor. Both sides may appreciate it, in my opinion. I used fresh carrots and cabbage to provide a lovely crunch to each bite of the slaw.
Ingredients
Cabbage: I’ll describe how to shred a head of cabbage below. You can also use a bag of cabbage that has already been shredded. If you use packaged cabbage, you can skip the carrot in this recipe. In either case, I like my coleslaw to be as colorful as possible.
Mayonnaise: For optimal effects, use full-fat mayonnaise. You may even prepare your homemade mayo for this dish.
Buttermilk: The addition of buttermilk gives coleslaw a creamy texture, but it wouldn’t be overly creamy if mayo were the only ingredient. If you don’t have any buttermilk on hand, make your homemade buttermilk.
Vinegar: Made from fermented apples, apple cider vinegar adds a delicious and slightly tangy flavor to coleslaw.
How to Prepare Coleslaw
I recommend you try this coleslaw because it’s pretty simple to make! To begin, place the carrot and cabbage shreds in a big basin. Then, mix the mayonnaise, buttermilk, sugar, apple cider vinegar, celery seed, ground mustard, salt, and pepper in another bowl.
Lastly, cover the carrots and cabbage with the mayo mixture. Combine by tossing, then refrigerate for 1 to 2 hours before serving. The leftovers can be kept in the fridge for up to five days in an airtight container.
What to Serve with Coleslaw
Cole slaw is a typical side dish for barbecues, particularly in the summer. Crispy chicken tenders, cheeseburgers, and bang-bang shrimp are just a few of the delicious foods that go well with coleslaw.
Methods for Shredded Cabbage
Instead of purchasing pre-shredded packs of cabbage, you can save some money by using a head of cabbage and shredding it yourself. Furthermore, it will be the most recent option. The process is simple and doesn’t take very long, so don’t be intimidated by it!
- Take off any loose leaves.
- Cut the cabbage in half or quarters.
- Take out the core or stem.
- Slice the cabbage thinly.
- Use it right away for optimal effects. (If you won’t be using it immediately, Store it in an airtight container in the refrigerator for two to three days.)