Everyone has a favorite cole slaw recipe. I happen to like this one because it's not too mayonnaise-y. Instead, the mayonnaise is cut with nice tart buttermilk. Personally, I prefer all green cabbage rather than green and red, because I think red cabbage has a way of calling attention to itself. Cabbage is easy to slice with a knife, but slice it as fine as you can. This recipe is adapted from Bon Appetit, Y'All by Virginia Willis (Ten Speed Press 2008).
Makes 4 to 6 servings
1/4 cup sugar
1/3 cup mayonnaise
1/4 cup buttermilk
Juice of 1 lemon
1 tablespoon apple cider vinegar
1 teaspoon grated onion (preferably Vidalia)
1/2 teaspoon dry mustard
1/4 small head green cabbage, cored and finely shredded (about 2 cups)
1/4 small head red cabbage, cored and finely shredded (about 2 cups)
1 carrot, finely shredded
Coarse salt and freshly ground black pepper
In a large bowl, combine the sugar, mayonnaise, buttermilk, lemon juice, vinegar, onion and mustard. Whisk until smooth. Add the cabbages and carrot and mix well to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate to marinate for at least 2 hours before serving. Adjust for seasoning with salt and pepper before serving.
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