Old Fashioned Classic Coleslaw

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.

Coleslaw

• 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

1. 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.
2. Combine dressing ingredients, milk through black pepper. Whisk until combined and pour over cabbage mixture.
3. 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?