Your thoughts on coleslaw?

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!)

Buttermilk coleslaw

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?

About Joan Concilio

My name is Joan and I'm a lifelong Yorker. Throughout high school and college, I swore I was getting out of here as soon as possible. Now, a few years later, I can't think of anywhere I'd rather be. I love my town, and I hear every day from readers who love their towns, too. So please, connect with me and let's share what makes life in York County great. I'm here to help you enjoy this place as much as I do!
This entry was posted in Things we eat. Bookmark the permalink.