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Step 1: Prepare the Vegetables
Chop the cabbage:
Remove any wilted outer leaves from the cabbage.
Cut the cabbage in half, then into quarters, and remove the core.
Use a sharp knife to finely chop the cabbage into small, rice-sized pieces. Alternatively, you can use a food processor with a chopping attachment to achieve an even finer consistency. The finer the cabbage, the better it will absorb the dressing.
Shred the carrot:
Peel the carrot and grate it using the large holes of a box grater. Make sure the carrot is shredded thin enough to blend well with the cabbage.
Mince the onion:
Use a sharp knife to finely mince the onion. You can adjust the amount depending on your preference for onion flavor, but 2 tablespoons will give a balanced flavor without overpowering the dish.
Step 2: Prepare the Dressing
Combine the wet ingredients:
In a large mixing bowl, add the mayonnaise, sugar, milk, and buttermilk.
Whisk or use a hand mixer to beat these ingredients together until smooth and creamy. The mixture should be well combined, with no lumps of mayonnaise.
Add the acidic ingredients:
Transfer the coleslaw to a serving dish. It can be served chilled as a side dish or used as a topping for sandwiches, pulled pork, or burgers.
Storage:
Leftover coleslaw can be stored in an airtight container in the refrigerator for up to 3 days. Over time, the cabbage may release moisture, so if needed, drain off any excess liquid or add a little more mayonnaise before serving again.
Additional Tips:
Customization: You can add other vegetables like red cabbage or bell peppers for added color and crunch.
Sweetness & Tang: If you prefer a less sweet coleslaw, reduce the sugar to 1/4 cup. If you like more tang, increase the amount of lemon juice or vinegar.
Crunch: To maintain the crunch in the cabbage, don’t let the coleslaw sit too long in the refrigerator. While it tastes better when flavors meld, over time the cabbage will soften.
Enjoy your fresh, creamy, and tangy coleslaw!
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