Prep 20 mins
Cook 1 hr
This is the best when used the day you make it. Also easy to double or make smaller. YUMMY!
- 4 cups shredded cabbage
- 1 carrot, peeled and shredded
- 1⁄2 cup sugar
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄2 cup mayonnaise
- 1⁄2 cup buttermilk
- 2 1⁄2 tablespoons lemon juice
- Combine cabbage and carrot in large bowl.
- Whisk together sugar and remaining ingredients until blended.
- Pour over cabbage and toss.
- Chill at least 1 hour.
I finally got around to making this recipe, the buttermilk is what got my curiosity going. I did add twice the amount of black pepper as the other reviewer suggested, next time that I make this I will probably bump it up to a teaspoon because I like black pepper in my coleslaw. I didn't want soggy coleslaw so I used about 6 cups of cabbage and the recipe still turned out wonderful. This is a great coleslaw dressing recipe as is, but next time I'll add more vegetables (celery, green onions and pepper), Thanks for posting.
This was very good coleslaw. The only thing I'd do differently is to cut the sugar in half and add a little more pepper. But that is just our personal preference, it was wonderful even as written. Thank you for sharing your recipe, Jan54321. Made for Spring 2013 Pick-A-Chef.