Creamy Buttermilk Coleslaw With Lemon And Herbs Food
CLASSIC BUTTERMILK COLESLAW
Learn how to make easy, classic buttermilk slaw that's perfectly creamy, but not at all soggy or watery.--- A perfect side-dish to any barbecue! Feel free to throw your favorite mix-ins into this adaptable coleslaw!
Provided by Sarah
Time 1h5m
Number Of Ingredients 12
Steps:
- Place shredded cabbage in a strainer over a bowl. Sprinkle with salt and gently toss to coat. Let cabbage sit at least 1 hour, or until slightly wilted. Rinse cabbage thoroughly, and gently pat dry with paper towels.
- Combine cabbage in a large bowl with shredded carrots, green onions, and parsley. Set aside.
- In a jar with a tight-fitting lid, shake remaining ingredients until smooth and creamy. Pour dressing over cabbage-mixture and gently toss to coat.
- Refrigerate coleslaw 30 minutes before serving.
BUTTERMILK COLESLAW
Creamy buttermilk coleslaw that is easy and quick.
Provided by TCSTEFFEY
Categories Salad Coleslaw Recipes With Mayo
Time 40m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 14.7 g, Cholesterol 20.7 mg, Fat 31.3 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 4.8 g, Sodium 247.2 mg, Sugar 4.5 g
BUTTERMILK COLESLAW
Make and share this Buttermilk Coleslaw recipe from Food.com.
Provided by Lille
Categories Vegetable
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 97.3, Fat 5.3, SaturatedFat 0.9, Cholesterol 4.6, Sodium 158.2, Carbohydrate 11.9, Fiber 2.4, Sugar 6.3, Protein 2.3
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