Description
This coleslaw is a creamy, tangy salad that’s perfect for any occasion.
Ingredients
Scale
- 8 cups finely chopped cabbage
- 1/4 cup finely chopped carrot
- 2 1/2 tablespoons very finely minced yellow onion
- 1/2 cup mayonnaise
- 1/3 cup granulated sugar
- 1/4 cup whole milk
- 1/4 cup buttermilk
- 2 1/2 tablespoons lemon juice
- 1 1/2 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon ground pepper
Instructions
- Chop the vegetables very fine: the cabbage, carrots, and onions are all chopped very fine, almost like the size of rice. You can chop them with a sharp knife, or if you have a food processor with a shredding attachment, use that and then finely chop with a sharp knife. (See note about using a pre-shredded coleslaw mix.)
- In a large bowl, combine all the ingredients for the dressing. Whisk until smooth.
- Add in cabbage, carrots, and onion; mix well until everything is thoroughly coated.
- Cover and refrigerate overnight. (If you have time – and can remember! – stir it occasionally. This will give you the absolute best results.)
- Stir again before serving and enjoy!
Notes
- This coleslaw tastes best when refrigerated overnight to meld the flavors.
- You can substitute with a pre-shredded coleslaw mix for convenience.
- Prep Time: 15 minutes
- Category: Salads
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg