Wednesday, September 30, 2020

Creamy Buttermilk Coleslaw

Our first time making coleslaw was at the end of summer. Coleslaw seems like a summer picnic/barbecue food to me even though I know it is served year round as a side and year round on sandwiches with fries here in Pittsburgh. This wasn't a vinegar slaw nor was it a mayonnaise-y one. The dressing was buttermilk, mayo, sour cream, vinegar, mustard, and a bit of sugar. I liked the tang from the buttermilk and sour cream plus the bite from the vinegar. 
This was easy to make, especially with the food processor to grate the cabbage and carrot. It does take a bit of time (1-4 hours hands-off time) since you salt, drain, and squeeze the cabbage. And yes, the most annoying/difficult part was squeezing dry the cabbage. But it was worth it.

Recipe here: Creamy Buttermilk Coleslaw from The Side Dish Bible (America's Test Kitchen)

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