Indulge in the deliciousness of Creamy Buttermilk Coleslaw, a delightful side dish featuring freshly shredded cabbage and carrots, all coated in a tangy dressing made with mayonnaise and buttermilk. This recipe strikes a perfect balance between creamy and tangy, making it a versatile favorite for any occasion.
The Great Coleslaw Debate
Coleslaw aficionados often find themselves divided between vinegar-based and mayonnaise-based versions. This recipe falls into the latter category, offering a tangy twist with the addition of buttermilk and apple cider vinegar. The result is a slaw that satisfies both preferences, providing a crunchy texture from fresh cabbage and carrots in every bite.
Ingredients & Substitutions
- Cabbage: Opt for either shredded cabbage from a head or pre-shredded bags, depending on convenience. A colorful mix enhances the visual appeal of the coleslaw.
- Mayonnaise: Choose full-fat mayonnaise for the richest flavor, or consider making homemade mayo for a personalized touch.
- Buttermilk: Incorporating buttermilk adds creaminess without overwhelming the dish, striking a perfect balance with the mayonnaise. Homemade buttermilk can be easily prepared if unavailable.
- Vinegar: Apple cider vinegar lends fruity notes and a pleasant tanginess to the coleslaw, complementing the creamy dressing.
Making Creamy Buttermilk Coleslaw
Crafting this coleslaw is a breeze, making it an ideal addition to any meal. Begin by combining shredded cabbage and grated carrot in a large bowl. In a separate bowl, whisk together mayonnaise, buttermilk, sugar, apple cider vinegar, celery seed, ground mustard, salt, and pepper. Pour the dressing over the cabbage mixture, tossing to coat evenly. Chill the coleslaw in the refrigerator for an hour or two before serving, ensuring optimal flavor melding.
Shredding Cabbage Tips
Shredding cabbage at home not only saves money but also guarantees freshness. Follow these simple steps to shred cabbage effortlessly:
- Remove any loose leaves.
- Halve or quarter the cabbage.
- Remove the stem/core.
- Thinly slice the cabbage.
- For immediate use, store shredded cabbage in an airtight container in the refrigerator for up to three days.
Ingredients
- 8 cups (700 grams) shredded cabbage, any color
- 1 large carrot, grated (approximately 1/3 cup or 80 grams)
- 1/2 cup (230 grams) mayonnaise
- 1/2 cup (120 grams) buttermilk
- 3 tablespoons granulated sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon celery seed
- 1/2 teaspoon ground mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- In a large mixing bowl, combine shredded cabbage and grated carrot. Set aside.
- In a medium mixing bowl, whisk together mayonnaise, buttermilk, sugar, apple cider vinegar, celery seed, ground mustard, salt, and pepper.
- Pour the dressing over the cabbage and carrots. Toss until evenly coated.
- Chill the coleslaw until ready to serve, ideally for 1-2 hours.
- Store any leftovers in an airtight container in the refrigerator for 3-5 days. Enjoy your Creamy Buttermilk Coleslaw!
