Monday, June 20, 2016

Perfect Coleslaw

Serves 8-10
2 (10 oz.) bags shredded cabbage
2 large carrots, shredded
1/2 red cabbage, shredded
2/3 cup mayonnaise
1/3 cup buttermilk
1/3 cup sugar
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 tablespoon dry mustard
1 teaspoon celery salt
kosher salt and freshly ground pepper, to taste
Mix cabbages and carrots in a large bowl and set aside.

In a separate bowl, whisk together mayonnaise, buttermilk, vinegar and lemon juice, until combined.

Stir in sugar, dry mustard and celery salt, and mix until smooth, then season with salt and pepper.

Taste and adjust seasoning, if necessary.

Pour dressing over cabbage and carrots and toss so that everything is thoroughly coated.

Cover bowl with plastic wrap and refrigerate at least 2 hours before serving.

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