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Creamy Buttermilk Coleslaw |
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Creamy Buttermilk ColeslawPrep Time: 35 min(s) | Serves: 8 | Difficulty: Intermediate | Ethnicity: American |
Tools: | | cheese grater | | cutting board | | large chef's knife | | large mixing bowl | | mandoline | | measuring cups | | measuring spoons | | peeler | | small mixing bowl | | whisk | | wooden spoon |
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Ingredients: | | 1 head cabbage (green) - (or red) cored and shredded | | 2 large carrots - peeled and julienned on the mandoline | | 1/2 onion - peeled and grated on a box grater | | 3/4 cup(s) mayonnaise | | 2 tablespoon(s) Dijon mustard | | 3 tablespoon(s) cider vinegar | | 1/4 cup(s) buttermilk | | 2 teaspoon(s) sugar | | 1 pinch salt and pepper - to taste | | 1/4 cup(s) parsley (flat leaf) - finely chopped | |
Steps: | | -Place all of your vegetables in a large bowl as you prepare them. | | -Whisk all of the wet ingredients together in a separate small bowl. | | -Combine the two, season, stir in the parsley and refrigerate for at least an hour before serving. | Pairs With: | | Barbecue Baked Beans |
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