Creamy Buttermilk Cole Slaw

If you have around 20 minutes to spend in the kitchen, Creamy Buttermilk Cole Slaw might be a super lacto ovo vegetarian recipe to try. This recipe serves 8. One portion of this dish contains roughly 3g of protein, 1g of fat, and a total of 72 calories. For 48 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 145 people were glad they tried this recipe. Head to the store and pick up table salt, ground pepper, red cabbage, and a few other things to make it today. The Fourth Of July will be even more special with this recipe. It works well as a very affordable side dish. It is brought to you by Recipe Girl. Overall, this recipe earns a super spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Buttermilk & Herb Cole Slaw, Creamy Cole Slaw, and Creamy Cole Slaw.

Servings: 8

Preparation duration: 20 minutes

 

Ingredients:

2 medium carrots, shredded on box grater

1 teaspoon cider vinegar

1/2 teaspoon Dijon mustard

1/4 cup minced fresh parsley leaves

1 teaspoon granulated sugar

1/4 teaspoon ground black pepper

1 cup buttermilk (low fat is fine)

2 pounds cabbage (about 1 medium head), red or green, shredded finely

1/4 cup regular or light sour cream

1/4 cup regular or low fat mayonnaise

2 small shallots, minced (about 2 Tablespoons)

table salt

Equipment:

sieve

colander

bowl

paper towels

Cooking instruction summary:

1. Toss shredded cabbage and 2 teaspoons salt in colander or large mesh strainer set over large bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.2. Stir buttermilk, mayo, sour cream, shallot, parsley, vinegar, sugar, mustard, 1/2 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)

 

Step by step:


1. Toss shredded cabbage and 2 teaspoons salt in colander or large mesh strainer set over large bowl.

2. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels.

3. Place wilted cabbage and carrot in large bowl.

4. Stir buttermilk, mayo, sour cream, shallot, parsley, vinegar, sugar, mustard, 1/2 teaspoon salt, and pepper together in small bowl.

5. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)


Nutrition Information:

 

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Food Trivia

In 2012, divers discovered a 2,000-year-old Roman shipwreck that was so well preserved even the food was intact in its storage jars.

Food Joke

A man told his doctor, "I don't think my wife's hearing is as good as it used to be. What should I do?" The doctor replied, "Try this test first. When your wife is at the sink doing dishes, stand fifteen feet behind her and ask her a question. If she doesn't respond, keep moving closer, asking the question until she hears you." He went home and saw his wife preparing dinner. Standing fifteen feet behind her he said, "What's for dinner, honey?" Hearing no reply, he moved up to ten feet behind her and repeated the question. Still no reply, so he moved to five feet. Finally he stood directly behind her and said, "Honey, what's for dinner tonight?" She turned around and yelled in his face, "For the fourth time, I SAID CHICKEN, you deaf old goat!

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