Crisp and Creamy Coleslaw
The process to make coleslaw is simple and straightforward. It just takes lots of chopping, since you can’t really put the vegetables in a food processor if you want to maintain their texture and integrity. What makes Chef Zach’s coleslaw creamier is just a tad of buttermilk.
1/2 of one green cabbage head, shredded
1/2 of one red cabbage head, shredded
2 carrots, peeled and cut into matchsticks
1/2 cup of mayonnaise
1/4 cup of buttermilk
2 tsp. of Beaver Brand Sweet Hot mustard
1 tbs. of white sugar
The juice of 1/2 of one lime
Mix mayonnaise, buttermilk, mustard, lime juice, and sugar to make the dressing. Let the dressing marry for about an hour in the refrigerator. After that time, fold the dressing and the shredded vegetables with tongs. Serve immediately.