American · Sides
Super-Simple Tangy Buttermilk Coleslaw
This is one of the easiest recipes I've ever published. No big secret techniques, no strange ingredients, in fact, without counting salt and pepper, you only need seven extra things from the supermarket aside from the buttermilk you probably already have in your fridge and been wondering how to use
Ingredients
Serves 8- 1 ½pounds green or red cabbage, cored and finely shredded in a food processor or mandoline
- 1 mediumred onion, thinly sliced in a food processor or mandoline
- 1 mediumcarrot, grated on the large holes of a box grater
- Kosher salt and freshly ground black pepper
- ¾ cupbuttermilk
- ¼ cupmayonnaise
- 1tablespoon Dijon mustard
- 2teaspoons apple cider vinegar
- 2teaspoons sugar
Method
- 01
Combine cabbage, onion, and carrot in a large bowl and toss with a large pinch of salt. Set aside.
- 02
Whisk together buttermilk, mayonnaise, mustard, vinegar, and sugar. Pour over cabbage and season generously with black pepper. Toss to combine and season with more salt and pepper as desired. Transfer to refrigerator and let rest for 30 minutes or up to 3 days before serving.