Classic Southern Coleslaw
A combination of mayonnaise and buttermilk makes this Classic Southern Coleslaw both creamy and tangy. Traditionally prepared with cabbage and carrots, green onions and parsley are added for freshness and flavour while a splash of vinegar and a little sugar adds balance.
Ingredients
- 10 cups grated green cabbage
- 1 cups grated carrots
- 1/4 cup sliced green onions
- 2 tablespoons fresh parsley, (finely chopped)
- 3/4 cup mayonnaise
- 3/4 cup buttermilk
- 1 tablespoon vinegar
- 3 tablespoons sugar
- 1/2 teaspoon ground black pepper
Instructions
- 1
Wash and prep the cabbage, carrots, green onions, and parsley. Place them into a large mixing bowl. Set aside.
- 2
In a small bowl, whisk together the mayonnaise, buttermilk, vinegar, sugar, and ground black pepper.
- 3
Pour the dressing over the veggies and toss well to coat with tongs.
- 4
Cover coleslaw and refrigerate for at least two hours before serving.
Cook it from the original
This recipe comes from lordbyronskitchen.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on lordbyronskitchen.com