Creamy Buttermilk Cole Slaw

June 29, 2014

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.”

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