Recipe by arroz241_11561377
I got this recipe off the internet, but haven't tried it yet. I liked the idea that it didn't call for buttermilk, which I never have on hand, but usually have sour cream. Wanted to post it here for easy access. Cooking time is refrigeration time. BTW, I realize that I could make homemade copycat buttermilk, but there's too much redundancy, with the milk and vinegar already in this recipe.
- 1 (14 ounce) packagecabbage coleslaw mix
- 1⁄3 cup sugar
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground pepper
- 1⁄4 cup milk
- 1⁄2 cup mayonnaise
- 1⁄4 cup sour cream
- 1 1⁄2 teaspoons white vinegar
- 2 1⁄2 teaspoons lemon juice
- 1 -2 teaspoon finely minced onion (optional)
- paprika (optional)
Directions See How It's Made
- Place coleslaw in non-reactive bowl.
- Whisk together sugar and next seven ingredients thoroughly, plus onion if using.
- Pour over coleslaw mix and stir to coat. May add paprika at this point, if desired.
- Refrigerate at least 2 hours before serving.
- Note: Mix may seem dry at first, but will loosen up after cabbage reacts to the dressing and releases it's moisture. Also, when I've made my traditional coleslaw recipe, I grate my onion, because I don't like the minced bits.