Creamy Buttermilk Cole Slaw
Recipe: Creamy Buttermilk Cole Slaw
Summary: This one was a delightful change from the mayo based coleslaws that I’ve typically made. One party go-er who “has never cared for coleslaw” remarked, “Wow! This is really good stuff.”
Ingredients
- 2 pounds cabbage (about 1 medium head), red or green, shredded finely
- table salt
- 2 medium carrots, shredded on box grater
- 1 cup buttermilk (low fat is fine)
- 1/4 cup regular or low fat mayonnaise
- 1/4 cup regular or light sour cream
- 2 small shallots, minced (about 2 Tablespoons)
- 1/4 cup minced fresh parsley leaves
- 1 teaspoon cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon ground black pepper
For instructions please visit: Recipe Girl
Quick notes
*To save time, buy the bagged coleslaw mix to use instead of shredding it yourself. *If you are preparing this recipe as GLUTEN FREE, just make sure the brand of Dijon you’re using is designated as GF.
Preparation time: 20 minute(s)
Number of servings (yield): 8
This entry was posted by In The Kitchen and tagged Salad, Sidedish.
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