Sunday, March 27, 2011


I've been trying for awhile to perfect my coleslaw recipe... something not too runny, not too sweet, not too onion-y (I don't like raw onions), etc. Here's the final result. Yum.

yield: 12 1/2-cup servings

1/2 cup mayonnaise
1/4 cup buttermilk
1/4 cup milk
1 Tbsp vinegar (I used apple vinegar)
2 Tbsp lemon juice
1/4 cup sugar
1/2 tsp salt
1/8 tsp pepper
6 cups shredded cabbage
2 carrots, finely shredded

1. In a large bowl, whisk together mayonnaise, buttermilk, and next 6 ingredients (through pepper). Stir in cabbage and carrots. Refrigerate 1-2 hours before serving.

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