Creamy Buttermilk Coleslaw
By America's Test KitchenPublished on April 30, 2013
Time
30 minutes, plus 1 hour resting
Yield
Serves 8 to 10
Ingredients
1 medium head green cabbage, cored and chopped fine2 large carrots, peeled and shredded on box graterTable salt ⅔ cup buttermilk ½ cup mayonnaise ¼ cup sour cream 8 scallions, chopped fine2 tablespoons sugar 1 teaspoon Dijon mustard ¼ teaspoon ground black pepper
Before You Begin
Make this slaw up to 1 hour before serving.
Instructions
- Toss shredded cabbage and carrots with 1 teaspoon salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage and carrots under cold water, drain, dry well with paper towels, and transfer to large bowl.
- Stir in remaining ingredients plus salt to taste. Refrigerate until chilled, about 15 minutes. Adjust seasonings and serve.
Time
30 minutes, plus 1 hour restingYield
Serves 8 to 10Ingredients
1 medium head green cabbage, cored and chopped fine
2 large carrots, peeled and shredded on box grater
Table salt
⅔ cup buttermilk
½ cup mayonnaise
¼ cup sour cream
8 scallions, chopped fine
2 tablespoons sugar
1 teaspoon Dijon mustard
¼ teaspoon ground black pepper
Ingredients
1 medium head green cabbage, cored and chopped fine
2 large carrots, peeled and shredded on box grater
Table salt
⅔ cup buttermilk
½ cup mayonnaise
¼ cup sour cream
8 scallions, chopped fine
2 tablespoons sugar
1 teaspoon Dijon mustard
¼ teaspoon ground black pepper
Ingredients
1 medium head green cabbage, cored and chopped fine
2 large carrots, peeled and shredded on box grater
Table salt
⅔ cup buttermilk
½ cup mayonnaise
¼ cup sour cream
8 scallions, chopped fine
2 tablespoons sugar
1 teaspoon Dijon mustard
¼ teaspoon ground black pepper
Why This Recipe Works
Buttermilk gives coleslaw a great tang, but it turns into a watery sauce as the cabbage sits. For a creamy buttermilk coleslaw recipe that kept the tang but also featured a consistently creamy sauce, we salted the shredded cabbage to remove excess water. Then we added a little mayonnaise to our recipe to give the sauce some body and thicken the dressing. And finally, to make up for any tanginess that the mayonnaise dulled, we added a bit of sour cream to our Creamy Buttermilk Coleslaw.
Before You Begin
Make this slaw up to 1 hour before serving.
Instructions
- Toss shredded cabbage and carrots with 1 teaspoon salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage and carrots under cold water, drain, dry well with paper towels, and transfer to large bowl.
- Stir in remaining ingredients plus salt to taste. Refrigerate until chilled, about 15 minutes. Adjust seasonings and serve.
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