A beloved Southern-style coleslaw that combines the crispness of fresh vegetables with a creamy, tangy dressing.
Ingredients
Scale:
1 small head of green cabbage, finely shredded (about 6 cups)
1 cup of grated carrots
1/4 cup of diced onions
1 cup of mayonnaise
1/4 cup of buttermilk
2 tablespoons of apple cider vinegar
2 tablespoons of granulated sugar
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of celery seed (optional)
Instructions
Prepare the Vegetables: Begin by finely shredding the green cabbage. Aim for uniformity in size to ensure even mixing. Use a sharp knife or a food processor for efficiency. If using a knife, cut the cabbage into quarters, remove the core, and slice thinly.
Grate the Carrots: Peel the carrots and then grate them using a box grater or a food processor.
Dice the Onions: Finely chop the onions. If you prefer a milder taste, consider soaking the diced onions in cold water for a few minutes before draining and adding them to the mix.
Mix the Vegetables: In a large mixing bowl, combine the shredded cabbage, grated carrots, and diced onions. Toss them together gently.
Prepare the Dressing: In a separate bowl, whisk together the mayonnaise, buttermilk, apple cider vinegar, sugar, salt, black pepper, and celery seed (if using).
