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Our recipe for cole slaw is tangy, not sweet. Served fresh, it's the perfect accompaniment to barbecue, beans or grilled anything.
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This is not sweet slaw; it's tangy and tart and delicious. A great side for barbecue and grilled meats. This recipe can be easily cut in half for a smaller group, but properly refrigerated, this coleslaw holds over very well.
- 2 16-ounce packages shredded cabbage and carrot mix
- 1 small white onion, grated (or half a medium white onion, grated)
- 1/2 cup buttermilk
- 3/4 cup mayonnaise
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Combine the cabbage/carrot mixture with the grated onion in a very large bowl or heavy-duty plastic bag. Whisk together the remaining ingredients to make a smooth dressing. Refrigerate for at least two hours or overnight.
- About 1 hour before serving, remove the cabbage mixture from the refrigerator and give it a good tossing with a fork.
- Pour the dressing over the cabbage mixture and toss well to coat.
- Cover and refrigerate until ready to serve.
Note: It's important that the onion be grated and not merely chopped. You'll have to drag out your old grater, but don't skin your knuckles.
The serving dishes in our photograph are Fiesta dinnerware.
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