Light and Creamy Coleslaw
Our coleslaw recipe is a lightened-up version of the classic creamy style. We've essentially taken our favorite oil and vinegar coleslaw dressing and added a combination of buttermilk and a little mayonnaise to create creamy consistency without too much richness and fat. For best flavor, prepare it about two hours ahead of serving time to allow the flavors to develop and blend.
- 1 small head cabbage, thinly sliced (about 6 cups)
- 2 carrots, coarsely grated
- 1 teaspoon salt
- Freshly ground black pepper
- 1/4 cup vegetable oil
- 2 tablespoons cider vinegar
- 1 tablespoon sugar
- 1 tablespoon mayonnaise
- 2 tablespoons buttermilk
- 1/4 cup grated onion
Combine the cabbage and carrots in a large bowl. Add the salt and a few grinds of black pepper and toss.
In a small bowl, whisk together the oil, vinegar and sugar until the sugar is dissolved. Whisk in the mayonnaise and buttermilk and blend until smooth. Stir in the grated onion and add the dressing to the cabbage mixture. Mix well and allow to stand for about 15 minutes.
Mix again, taste and adjust the seasoning as needed. Cover and refrigerate for one to two hours before serving.
Makes 8 to 10 servings
Try adding some coleslaw to your next ham, roast beef or turkey sandwich instead of mustard or mayo. It adds great flavor and texture!