Recipe by Chef Jan54321
This is the best when used the day you make it. Also easy to double or make smaller. YUMMY!
Top Review by Ms. B
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.
- 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