Buttermilk Coleslaw

• Vegetarian
• Gluten free

• Produce

  • 3 Carrots, large
  • 1 Head cabbage, cored and thinly sliced or coarsely shredded, about 8 cups, small
  • 1/2 Lemon, Juice of

• Condiments

  • 1/2 cup Mayonnaise

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 cup Granulated sugar
  • 2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar

• Dairy

  • 1/2 cup Cultured buttermilk, real

Found on us4.campaign-archive1.com

Description

Ingredients

• ½ cup mayonnaise
• ½ cup real cultured buttermilk, purchased or homemade
• ½ cup granulated sugar
• 2 tablespoons apple cider vinegar (preferably raw)
• the juice of half a lemon
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 1 small head cabbage, cored and thinly sliced or coarsely shredded, about 8 cups
• 3 large carrots, peeled and cut into very thin matchsticks or coarsely shredded, about 2 cups

Directions

• In a large mixing bowl, whisk together the buttermilk, granulated sugar, apple cider vinegar, lemon juice, kosher salt, and black pepper until smooth. Toss in the shredded cabbage and carrot and cover. Refrigerate for at least 30 minutes before serving. When stored in an airtight container, the coleslaw is good for up to 5 days in the refrigerator. Toss well before serving.