Nothing says summer like barbecue and coleslaw. I love the crisp, crunchy freshness of coleslaw in many forms but I am always disappointed by the bland, flavorless coleslaw you get at a lot of places-as though it was a postscript after all their creative juices were used up by perfecting the barbecue. Coleslaw should be creamy and tangy and just barely sweet. Every year, we bring summer to a close by having a big fried chicken dinner to celebrate my mother’s birthday and she always requests this coleslaw alongside.
Coleslawmakes 6 cups, prep 5-20 min depends-see below
- 8 cups cabbage, diced or shredded
- 1/4 cup carrot, shredded
- 2 tbsp onion, minced
- 1/4 cup milk
- 1/4 cup buttermilk
- 1/2 cup mayonnaise
- 1 1/2 tbsp vinegar
- 1 1/2 tbsp lemon juice
- 1/4-1/3 cup sugar, depends on how sweet you like it
- 1/2 tsp salt
- 1/8 tsp pepper
- Prepare the cabbage, carrots, and onion. I do this as follows: tear open two plastic bags of shredded cabbage and carrot mix. Stir in minced onion. By all means, run a head of cabbage through your food processor if it makes you feel good.
- Combine dressing ingredients, milk through black pepper. Whisk until combined and pour over cabbage mixture.
- Refrigerate until chilled. This is a good one to make a day or so ahead and will last about a week in the fridge.
Coleslaw has endless potential. Use it to top burgers, barbecue sandwiches, or fish tacos. Take it to a party or have it on the side with sloppy joes, hot dogs, or fried chicken. Put it in a turkey wrap.
How do you like your coleslaw?