Traditional Coleslaw Salad Recipe, Creamy, Classic and Crunchy
The secret to perfectly flavored creamy cole slaw. And how to keep that slaw crunchy and not soggy.
Servings 8
Calories 199kcal
Ingredients
- ⅔ cup mayonnaise
- ⅓ cup buttermilk
- ⅓ cup sugar organic
- 2 tablespoons vinegar White wine, white vinegar or cider vinegar
- ½ teaspoon salt
- ½ teaspoon celery salt
- ½ teaspoon onion salt or onion powder
- salt and pepper to taste
- 1 medium cabbage shredded
- 1 large carrot shredded
Instructions
- Cut the cabbage into quarters, and then remove the cores.With a sharp knife, thin slice the cabbage into shreds. Or use the slicer attachment of a food processor.Set the cabbage in a large colander and sprinkle with salt.Set the colander in a bowl and put in refrigerator for a couple of hours. The salt will draw the moisture out of the cabbage. which will drain into the bowl.Rinse the salted cabbage under cold water and drain well.
- Looking for easy? Can use 2- 16 oz. bags Shredded Cabbage
- Mix all wet ingredients and whisk in a bowl.
- Right before serving, get a large bowl or large container with an air tight lid. Put cabbage in the large container and pour the liquid over.(I love the air tight lid so I can shake it to mix it up)
- This goes great with Pulled Pork, Sloppy Joes and Sweet Potato Fries. I love to make this for big family gatherings, or Barbecues so I can make it ahead of time. DELISH!
Notes
This is a perfect cole slaw recipe for pulled pork sandwiches.
Nutrition
Calories: 199kcal | Carbohydrates: 16g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 447mg | Potassium: 235mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1643IU | Vitamin C: 42mg | Calcium: 61mg | Iron: 1mg
