Coleslaw With Buttermilk Dressing Food

COLESLAW WITH BUTTERMILK DRESSING

Steps:

• 1. Shred cabbage, carrot, and radishes using a food processor fitted with a shredding disk.
• 2. Chop onion and kale by hand for best results.
• 3. Whisk together remaining ingredients as dressing.
• 4. Combine all ingredients together and mix well.
• 5. Refrigerate several hours before serving.

BUTTERMILK COLESLAW

Steps:

• In a large bowl, stir together the mayonnaise, buttermilk, sugar, celery seed and black pepper. Fold in the coleslaw mix, and refrigerate until serving. This tastes best if it is refrigerated for a few hours before serving.

BUTTERMILK COLESLAW

Steps:

• In a large mixing bowl, whisk together the mayonnaise, buttermilk, granulated sugar, apple cider vinegar, lemon juice, kosher salt, and black pepper until smooth. Toss in the shredded cabbage and carrot and cover. Refrigerate for at least 30 minutes before serving. When stored in an airtight container, the coleslaw is good for up to 5 days in the refrigerator. Toss well before serving.

BUTTERMILK DRESSING COLESLAW

Steps:

• Whisk together first 8 ingredients in a large bowl until blended. Add cabbage and carrot to bowl, and toss to coat. Cover and chill at least 2 hours.

BUTTERMILK COLESLAW

Steps:

• In a large bowl, mix cabbages, carrots, onion and parsley.
• In a small bowl, mix buttermilk, mayonnaise, mustard, sugar and celery seeds. Season to taste with salt and pepper.
• Pour dressing over cabbage mixture, toss to blend. Cover and chill at least one hour before serving.