Coleslaw
A side built around mayonnaise and buttermilk.
contains dairycontains eggs
Ingredients
US
Metric
- 180 ml mayonnaise
- 120 ml buttermilk
- 44 ml lemon juice
- 44 ml apple cider vinegar
- 59 ml distilled vinegar
- 80 ml olive oil
- 60 ml granulated sugar
- 7 ml kosher salt
- 5 ml ground black pepper
- 5 ml celery seeds
- 2 ml onion powder
- 1 ml granulated garlic
- 1 ml mustard powder
- One large head of green cabbage
- One large carrot
Make it lactose-friendly
- 1/2 cup buttermilk → lactose-free milk + 1 tsp lemon juice per cup
Steps
- Finely shred, rinse, and drain the carrot
- Finely shred the cabbage (use a food processor if possible)
- Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, distilled vinegar, olive oil, and sugar
- Add the salt, pepper, celery seeds, onion powder, and granulated garlic, and combine well
- Combine the shredded cabbage and carrot in a separate bowl
- Slowly add the dressing until it lightly coats the vegetables, and toss well. Add more dressing until it tastes good
- Refrigerate for at least an hour before serving
Nutrition (estimated, per serving)
| Calories | 268 |
|---|---|
| Protein | 0.4 g |
| Fat | 24.7 g |
| Carbs | 12.5 g |
| Fiber | 0.2 g |
| Sodium | 627 mg |
Source
based.cooking (community recipes, public domain) — unlicense