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Buttermilk Coleslaw
The coleslaw that belongs beside everything else in this batch: finely chopped cabbage and carrot in a buttermilk dressing sharp with vinegar, not a bowl of sweetened mayonnaise. It needs a night in the fridge.
Serves 8Prep 20 minSidenone
Containsdairy · egg
Protein 6%Carbs 31%Fat 63%
About 134 kcal a serve — 2 g protein, 11 g carbs, 10 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 8
Method
Chop the cabbage very fine
ChopChop the cabbage as finely as you have patience for — about the size of rice is the target, not shreds. Grate the carrot and onion. The fineness is what makes this taste like the good version.
On the chopping boardChop →
15 min
Whisk the buttermilk dressing
DressingWhisk the buttermilk, mayonnaise, vinegar, lemon juice, sugar, mustard, salt and pepper until completely smooth.
In the mixing bowlDressing →
3 min
Overnight in the fridge
ChillFold the vegetables through the dressing, cover and refrigerate overnight. It is edible after an hour and correct after twelve — the cabbage has to soften and let its water into the dressing.
overnight
Cook's noteStir it again before serving; the dressing settles. No buttermilk in the house — a tablespoon of lemon juice stirred into 100 ml of milk and left ten minutes does the same job.
Estimated per serve
134 kcal · 2 g protein · 11 g carbs · 10 g fatestimates, within ~10%
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