Jessica's Coleslaw

Jessica's Coleslaw

from eatingwell.com

Culinary historian and cookbook author Jessica B. Harris shares this classic coleslaw recipe, made with green and red cabbage, cider vinegar and a splash of tangy buttermilk. A bit of sugar balances the vinegar's acid, but adjust the sweetness to your preference. Serve it with fried fish, sandwiches, burgers or any other picnic or BBQ fare.

Ingredients

  • 1 medium head green cabbage, cored and shredded
  • 1 cup shredded red cabbage
  • ½ cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1 tablespoon buttermilk
  • ½ teaspoon sugar, or to taste
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon ground pepper, or to taste

Directions

  1. 1

    Combine green cabbage and red cabbage in a medium glass salad bowl, fluffing it with a fork so the strips are separated. Mix mayonnaise, vinegar, buttermilk, sugar, salt and pepper in a small bowl. Pour the dressing over the cabbage; toss to coat well. Cover with plastic wrap and refrigerate for at least 1 hour so the flavors mingle, and for up to 2 days. Taste and adjust the seasonings, if desired, before serving chilled.