COLESLAW RECIPE

 

Ingredients:

1 small head of green cabbage (finely shredded, about 6 cups)

1 medium carrot (peeled and finely shredded)

1/4 cup finely chopped onion (optional, but adds depth to flavor)

For the Dressing:

1 cup mayonnaise

1/4 cup milk

1/4 cup buttermilk (for tanginess; you can substitute with regular milk if you don't have buttermilk)

2 tbsp apple cider vinegar (or white vinegar)

1/4 cup sugar

1/2 tsp salt

1/4 tsp ground black pepper

1/8 tsp celery seed (optional, but adds a signature flavor)

Instructions:

Prepare the Vegetables:

Shred the cabbage and carrot. You can use a food processor or a sharp knife to finely chop the cabbage. The key is to get small, even pieces.

Finely chop the onion, if using.

Make the Dressing:

In a large bowl, whisk together the mayonnaise, milk, buttermilk, apple cider vinegar, sugar, salt, pepper, and celery seed (if using).

Taste the dressing and adjust for sweetness, tanginess, or salt according to your preference.

Combine:

Add the shredded cabbage, carrot, and onion (if using) to the dressing. Stir well to ensure all the vegetables are coated in the creamy dressing.

Refrigerate:

Cover the coleslaw and refrigerate it for at least 1-2 hours, but overnight is ideal. This gives the flavors time to meld together and the cabbage to soften slightly.