Ingredients
Units
Scale
For the Salad:
- 1 head of cabbage (about 8 cups), core removed, and finely chopped to about the size of peas
- 1/2 cup finely grated carrot (1 medium carrot is about right)
- 2 Tbsp. minced/finely grated onion (I use sweet Vidalia onions)
For the Dressing:
- 1/4 cup buttermilk
- 1/2 cup mayonnaise
- 1/4 cup whole milk
- 2–1/2 Tbsp. freshly squeezed lemon juice
- 1–1/2 Tbsp. white vinegar (apple cider or champagne vinegars are fine as well)
- 1/3 cup granulated sugar
- 1/2 tsp. salt (freshly-cracked sea salt if you have it)
- 1/4 tsp. pepper
Instructions
- Make the dressing: In a medium bowl, whisk together the buttermilk, mayonnaise, milk, lemon juice, vinegar, sugar, salt and pepper. Chill in the refrigerator while preparing the vegetables.
- Prepare the vegetables: Use the large holes of a box grater to grate the cabbage into small sized pieces. You should have about 4 cups of grated cabbage. Next, grate the carrot for about ½ cup. And finally, grate the onion on the smallest holes of a box grater until you have ¼ cup of finely grated onion.
- Combine and allow to marinate while chilling: In a large mixing bowl, place the grated vegetables. Pour the dressing over the veggies and stir to mix thoroughly. Cover the coleslaw and refrigerate it for a minimum of 30 minutes and up to 2 hours before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 175
- Sugar: 15g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg
