Tangy Coleslaw
"I like my coleslaw to have some zip, but still be slightly sweet. Still working on it, but this is pretty good. I make my own buttermilk, rather than buy it. My substitution's bible is wonderful."
- Ready In:
- 4hrs 15mins
- Ingredients:
- 12
- Yields:
-
3-4 cups
- Serves:
- 12
ingredients
- 1 (14 ounce) bag coleslaw mix
- 1 -2 tablespoon shallot, minced
- 3⁄4 teaspoon celery seed
- 3⁄4 teaspoon salt
- 3⁄8 teaspoon black pepper
- 4 teaspoons sugar
- 1 teaspoon red wine vinegar
- 1 1⁄2 teaspoons white vinegar
- 2 teaspoons lemon juice
- 1⁄4 cup buttermilk
- 1⁄4 cup milk
- 1 cup mayonnaise
directions
- Mix shallot through mayo in a large mixing bowl.
- Add coleslaw mix, and toss to combine. Store, covered, in the refrigerator.
- Allow to sit at least 4 hours to slump up the cabbage.
- Serve and enjoy.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I'm a working wife and mother. I just recently found out I have celiac disease, so always looking for new recipes, and ways to adapt old ones. I love to cook, and get real finicky about always making the same thing, but luckily, my family is always willing to try!</p>
