Coleslaw
American
Slice the cabbage finely so the dressing can coat each strand. If making it ahead, keep some dressing back and add it after tasting, since the cabbage releases water as it stands.
- Servings (recipe yield)
- 8 - 10
- Prep time
- 25 min
- Cook time
- Not provided
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 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
Instructions
- 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
Source: Public Domain Recipes · declan-cash · Recipe source · Public-domain source license