Creamy Coleslaw
Coleslaw is one of those side dishes that commonly appears at barbecues and pot luck dinners. This recipe is the perfect one for those occasions since you can prepare it in minutes, especially if you have a food processor. All you need is green cabbage, carrots, cooking onion and for the dressing mayonnaise, sugar, buttermilk, white wine vinegar and salt and pepper. Serve it immediately or let the flavour develop for 2 -24 hours in the fridge overnight.
Equipment
- 1 large bowl
- food processor with shredder attachment and chopping blade
Ingredients
- 1½ pounds cabbage shredded (about half a cabbage, cored and outer leaves removed
- 3 large carrots peeled and shredded
- ½ cup onion finely chopped (about one medium onion peeled and chopped)
- ⅔ cup mayonnaise
- 3 tablespoons sugar
- 3 tablespoons buttermilk
- 3 tablespoons white wine vinegar
- ¼ teaspoon salt you can add up to ½ teaspoon of salt
- ¼ teaspoon pepper
Instructions
- Using a food processor with the shredding blade attached, shred the cabbage and then the carrots. Add to the bowl.
- Change the blade on the food processor to the chopping blade and chop the onion fine. Add to the bowl with the cabbage and carrots.
- In a small bowl, whisk the mayonnaise, sugar, buttermilk, white wine vinegar and salt and pepper.
- Pour over the cabbage mixture and mix well.
- Serve immediately or refrigerate for 2-24 hours. The flavour will be more developed after 2 hours.
Nutrition
Calories: 69kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 2mgSodium: 179mgPotassium: 175mgFiber: 2gSugar: 7gVitamin A: 3078IUVitamin C: 22mgCalcium: 36mgIron: 0.4mg
Tried this recipe?Let us know how it was!