Grandma's Coleslaw

This is not sweet slaw; it's tangy and tart and delicious. A great side for barbecue and grilled meats.
  • 1 small head cabbage, shredded
  • 1 or 2 carrots, peeled and shredded
  • 1 small white onion, grated
  • 1/2 cup buttermilk
  • 3/4 cup mayonnaise
  • 2 tablespoons white vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
Mix the cabbage, carrots and onion in a very large bowl or heavy-duty plastic bag. Whisk together the remaining ingredients to make a smooth dressing. Refrigerate.

About 1 hour before serving, mix the dressing with the cabbage mixture, cover and refrigerate until ready to serve.

Recipe editor

Note: These days you can simplify coleslaw by purchasing pre-shredded cabbage and carrots in the plastic bag. You can get away with this only if the mix is very fresh, and has been sitting on the supermarket shelf for no more than a day. Check the expiration date; if it's only a 4 or 5 days away, steer clear of it.

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