Nothing completes a backyard barbecue or a classic fish fry quite like a bowl of cold, crunchy coleslaw. This particular version offers a sophisticated depth of flavor by combining three types of acid with a creamy buttermilk base, ensuring every bite is bright, tangy, and incredibly refreshing.
Recipe Details
- Yields: 8 - 10
- Prep Time: 25 min
- Cook Time: 0 min
- Total Time: 25 min
Ingredients
- 3/4 cup mayonnaise
- 1/2 cup buttermilk
- 3 tbsp lemon juice
- 3 tbsp apple cider vinegar
- 4 tbsp distilled vinegar
- 1/3 cup olive oil
- 1/4 cup granulated sugar
- 1 1/2 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp celery seeds
- 1/2 tsp onion powder
- 1/4 tsp granulated garlic
- 1/4 tsp mustard powder
- One large head of green cabbage
- One large carrot
Instructions
- Start by finely shredding your carrot. Once shredded, rinse it under cold water and let it drain completely.
- Shred the head of cabbage into fine pieces. For the best texture and to save effort, a food processor works wonderfully for this step.
- In a medium bowl, whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, distilled vinegar, olive oil, and sugar until the mixture is smooth.
- Stir in the salt, black pepper, celery seeds, onion powder, granulated garlic, and mustard powder, blending the dressing thoroughly.
- Place the shredded cabbage and carrots into a large mixing bowl and toss them together.
- Slowly drizzle the dressing over the vegetables, tossing as you go to ensure a light coating. Continue adding the dressing until the slaw reaches your preferred taste and consistency.
- Transfer the slaw to the refrigerator for at least one hour before serving to let the flavors develop.
Prepare this vibrant side dish for your next family gathering and watch it disappear!
