Wednesday, November 18, 2015

Buttermilk Coleslaw

This is more of a summer food for some reason, but I think one can enjoy coleslaw anytime. Especially with pulled pork, which is why I made this.  I like the coleslaw in that link too, but I was looking for a way to make it a bit lighter and thought of using buttermilk in place of the higher-fat ingredients.  I searched for buttermilk coleslaw and settled on this recipe.  There's still mayo, but a smaller amount.  (The original recipe had a lot of sugar and I cut that in half.)
Buttermilk Coleslaw
adapted from Foodie with Family

1/2 cup mayonnaise
1/2 cup buttermilk
1/4 cup granulated sugar
3-4 tablespoons apple cider vinegar, to taste
1/4 teaspoon salt, or more to taste
½ teaspoon freshly ground black pepper
1 small head cabbage, cored and thinly sliced or coarsely shredded, about 8 cups (I buy pre-shredded cabbage)
3 large carrots, peeled and coarsely shredded, about 2 cups (I buy pre-shredded carrots)

1.  In a large mixing bowl, whisk together the mayonnaise, buttermilk, granulated sugar, apple cider vinegar, salt, and black pepper until smooth. Toss in the shredded cabbage and carrot and cover. (Don't be tempted to add more buttermilk mixture if this looks too dry.  The coleslaw will release moisture as it sits and be perfectly creamy.)  Refrigerate for at least an hour before serving; overnight is even better. When stored in an airtight container, the coleslaw is good for up to 5 days in the refrigerator. Toss well before serving.
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