American
Coleslaw
Coleslaw, from Coleslaw.
Gather
Ingredients
- 3/4 cup mayonnaise
- 1/2 cup buttermilk
- 3 tbsp lemon juice
- 3 tbsp apple cider vinegar
- 4 tbsp distilled vinegar
- 1/3 cup olive oil
- 1/4 cup granulated sugar
- 1 1/2 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp celery seeds
- 1/2 tsp onion powder
- 1/4 tsp granulated garlic
- 1/4 tsp mustard powder
- One large head of green cabbage
- One large carrot
Make it
Method
- 1
Finely shred, rinse, and drain the carrot
- 2
Finely shred the cabbage (use a food processor if possible)
- 3
Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, distilled vinegar, olive oil, and sugar
- 4
Add the salt, pepper, celery seeds, onion powder, and granulated garlic, and combine well
- 5
Combine the shredded cabbage and carrot in a separate bowl
- 6
Slowly add the dressing until it lightly coats the vegetables, and toss well. Add more dressing until it tastes good
- 7
Refrigerate for at least an hour before serving
Source & rights
Where this recipe comes from
Coleslaw by Declan Cash, from Public Domain Recipes. The project dedicates its text and submitted photos to the public domain (Unlicense).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.