A cool, creamy, and crunchy coleslaw is a must have recipe for the summer cookout season. It’s the perfect side to have with burgers, hot dogs, BBQ, or fried chicken.
But much like potato salad, I find many coleslaw recipes to be a little lacking. Some produce soggy coleslaw that’s swimming in a watery liquid. Some are too sweet, some too dry. It can be difficult to get just the right combination of sweetness and tang. Creaminess and crunch.
This Buttermilk Coleslaw recipe from Cook’s Country is a recipe I find myself using again and again. As its base, it has the coleslaw trifecta: mayonnaise, sour cream, and buttermilk. This combo produces plenty of creaminess, plus a little tang from the buttermilk and sour cream.
Two tablespoons of sugar add the perfect amount of sweetness.
It’s tempting to use preshredded cabbage to make coleslaw, but for this recipe be sure to shred your own cabbage. It really produces a superior tasting coleslaw. To make quick business of shredding the cabbage, you can use your food processor. Just be sure not to overdo it. Or you can thinly slice it with a knife. It really doesn’t take much time and there’s less clean-up.
The cabbage is salted and left to sit in a colander for 1 hour. This removes some of the moisture content from the cabbage and helps prevent the leftover coleslaw from getting runny. It also helps the cabbage retain some crunch.
All in all, this is an excellent basic coleslaw recipe that will help round out just about any summer menu.
- 1 medium head green cabbage, cored and shredded
- 2 large carrots, peeled and grated
- 2/3 cup buttermilk
- 1/2 cup mayo
- 1/4 cup sour cream
- 8 scallions, finely chopped
- 2 tablespoons sugar
- 1 teaspoon dijon mustard
- 1/4 teaspoon freshly ground pepper
- Toss cabbage with 1 teaspoon salt in colander set over bowl. Let sit for about 1 hour. (Cabbage will look wilted.)
- Rinse cabbage well under cold water. Drain and place on paper towel. Once dry place in a large bowl. Add carrots and green onions.
- In a small bowl, mix remaining ingredients and add to cabbage. Mix well and refrigerate for at least 1 hour.
Recipe Source: Cook's Country Magazine
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