Crisp and Creamy Coleslaw

the fresher the better

the fresher the better

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.

Makes 4

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.

Posted on May 25, 2013, in Recipes and tagged , , , . Bookmark the permalink. 2 Comments.

  1. I must try coleslaw dressing with the buttermilk!

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