Coleslaw Recipe
This easy coleslaw recipe features freshly shredded cabbage and carrots tossed in a tangy, creamy dressing made with buttermilk, mayonnaise, and apple cider vinegar, making it a crunchy, flavorful side dish perfect for barbecues, sandwiches, or tacos, and it stays fresh in the fridge for up to five days.
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.
