The Scoop
Coleslaw may be the side dish, but this one knows how to steal the plate.
Crisp cabbage and carrots get tossed in a creamy, tangy dressing made with buttermilk, mayo, Dijon, apple cider vinegar, and lemon.
It’s crunchy, zippy, creamy, and exactly what you want next to anything hot off the grill!
Ingredients
- 2 (14-ounce) bags coleslaw mix
- 1/3 cup white sugar
- 1/4 cup milk
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 teaspoon Dijon mustard or yellow mustard
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
Directions
- Fill a large bowl with the coleslaw mix.
- In a smaller bowl, combine the white sugar, the milk, the mayonnaise, the buttermilk, the mustard, the apple cider vinegar, the lemon juice, the onion powder, the salt and the pepper. Whisk vigorously until thoroughly combined.
- Pour the dressing mixture over the coleslaw mix, and stir it to combine.
- Allow the mixture to sit for about 1 hour before serving.
- Serve.
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