This Coleslaw is going to be your new go to. Not only is it easy to make, but it has that classic taste that is exactly what you want in a good coleslaw recipe.
Servings: 7 servings
- 1 head green cabbage shredded
- 2 medium carrots peeled and diced
- 1/4 cup buttermilk
- 2 tablespoons milk
- 1/2 cup low fat mayonnaise
- 3 tablespoons apple cider vinegar do not replace with white vinegar.
- 1 tablespoon lemon juice
- 2 1/2 tablespoons granulated sugar
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt (If using table salt, start with less)
- dash ground black pepper
Place the shredded cabbage in a colander, adding a little bit of salt with each handful of cabbage you add. Place the colander in a large bowl and let it stand for an hour. At the end of the hour, lightly rinse the cabbage and pat dry. (See our notes in the post about preventing watery coleslaw.)
Toss the cabbage and carrot together in a large bowl.
In a small bowl whisk together the buttermilk, milk, mayonnaise, vinegar, lemon juice, sugar, onion powder, salt, and pepper. Taste the dressing and add more salt or pepper as needed.
Pour the dressing over the cabbage and carrot mixture and toss to combine. Refrigerate for 2 hours (or up to 8 hours). Serve and enjoy.
Serving: 1cup | Calories: 102kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 345mg | Potassium: 309mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3071IU | Vitamin C: 49mg | Calcium: 76mg | Iron: 1mg