Remember how Dianne promised us her buttermilk slaw recipe awhile back, while we were talking about barbecue?
Well, she sent it to me almost right away, but I’ve been slow to post it – that’s my fault! The good news is, if you’re planning a cookout for the Fourth this weekend, you can give it a try! (You can also, if you have time, read this cool NPR article, which talks about the Pennsylvania Dutch origins of the word – koosla, meaning cabbage salad!)
2 (10 oz.) packages finely shredded cabbage (or one medium head shredded)
1 carrot, shredded
1/2 c. sugar
1/2 tsp. salt
1/8 tsp. black pepper
1/2 c. mayonnaise (may substitute plain yogurt to reduce fat)
1/2 c. buttermilk
2 1/2 Tbsp. lemon juice
1 1/2 Tbsp. white vinegar
Dianne says she uses a large Tupperware container with lid for mixing and then chilling. To make, whisk together sugar and the next seven ingredients until blended; toss with cabbage and carrot. Cover and chill at least two hours. Yields 8 to 10 servings.
What do you guys think about coleslaw? (I can’t weigh in on this one; I can’t have most mayonnaise products, so I’ve never had it!)
Jo kicked off the opinion train by saying, “Love it any way as long as it isn’t overly sweet, but then I love cabbage, period.”
How about the rest of you? Love it? Hate it? Are you like the Hubby and only like it if it’s got a certain taste?