Description
Classic creamy coleslaw with cabbage, carrot, and mayo-buttermilk dressing. From Olivia at Flavors.
Ingredients
Scale
- 6 cups (420g) finely shredded green cabbage
- 1 cup (90g) shredded carrot
- 1/4 cup (25g) thinly sliced green onion
- 1/2 cup (120g) mayonnaise
- 3 tablespoons (45g) sour cream
- 2 tablespoons (30ml) buttermilk or pickle brine
- 1 tablespoon (15ml) apple cider vinegar
- 1 tablespoon (12g) granulated sugar
- 1 teaspoon Dijon mustard
- 3/4 teaspoon kosher salt
- 1/2 teaspoon celery seed
- 1/4 teaspoon black pepper
Instructions
- Toss the cabbage, carrot, and green onion in a large bowl.
- Whisk the mayonnaise, sour cream, buttermilk, vinegar, sugar, Dijon, salt, celery seed, and pepper until smooth.
- Pour the dressing over the vegetables and toss until every shred is coated.
- Cover and refrigerate at least 30 minutes, or up to 4 hours. Toss again and taste for salt before serving.
Notes
Salt draws water from cabbage. If you need it extra crisp for a party, salt the cabbage 20 minutes, squeeze, then dress. Leftovers keep 3 days; they get wetter each day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side
- Method: No-cook
- Cuisine: American