Home Made Coleslaw
There is nothing like great tasting coleslaw to go with a BBQ feast. Most often after the potato salad is made, we think about the coleslaw. This slaw is so good it will no longer be an after thought when entertaining.
Coleslaw get it’s name from the Dutch word “koolsla”, meaning cabbage salad. It has evolved since coming to America in the 1700’s. Originally it was made with cabbage, butter, vinegar and sugar. Well thank goodness for creativity and mayo which was readily available in a convenient jar starting in 1907.
Jump to Recipe
The ingredients needed are are similar to most salads. There is the milk, vinegar, onion, carrots, buttermilk and of course the star of the show, cabbage. To make this coleslaw amazing use a real lemon and real mayonnaise.
After washing the cabbage cut it length wise to make four pieces. This keeps the cabbage from falling apart and makes it easier to chop into bite size pieces. Next peel and grate the carrots and mince the onion. I peel off a few of the outer layers because the inside of the onion is softer and easier to mince.
Once the vegetables are chopped, grated and minced, put them in a large bowl. Before starting with the dressing, wash the lemon and get the juice ready.
Pro Tip: Always use a real lemon. Lemon juice from a bottle has several additives and preservatives that will alter the great flavor of the slaw.
Time to make the dressing. Just add the rest of the ingredients you haven’t used yet. In a medium size bowl, mix the sugar, salt, pepper, milk, buttermilk, mayonnaise, white vinegar and finally the fresh lemon juice. Make sure to mix the dressing for a few minutes to give the sugar time to dissolve.
Now it’s time to pour the dressing over the top of the veggies. If you want to mix up your cabbage, carrots and onions up first that works too. I skip that step and mix everything together at the end to save a little time.
Since the slaw is not easy to stir, I like to use tongs. I have found the best way to marry the flavors together is to fold the coleslaw into the dressing and it’s ready for the fridge. To get the best flavor you will need to leave it in the there for at least 2 hours before serving.
Home Made Coleslaw
Home Made Coleslaw
Ingredients
- 1 10 cups or one large head cabbage finely shredded
- 1/2 cup carrots finely shredded
- 2 tablespoons white onion minced
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup milk
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 1/2 tablespoon white vinegar
- 2 tablespoons lemon juice
- 1 teaspoon celery seed sprinkle on the top for a garnish
Instructions
- wash and chop cabbage in to bit size pieces place into a large bowl
- wash and shred carrots and to cabbage
- mince onion and add to cabbage
- mix cabbage, carrots and onion unit well combined
- In a medium size bowl make the dressing by whisking together sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth
- pour the dressing from the medium bowl in to the mixture of the cabbage, carrots, and onions
- combine dressing in to the cabbage mixture by using a folding motion
