Grandma's Coleslaw
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.
Ingredients:
- 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
Preparation:
- 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.
Total time: 3-4 Hr