Buttermilk Coleslaw
"I can't have a summer barbecue without this buttermilk coleslaw on the menu. I absolutely love the flavors of the spicy Dijon mustard combined with the tang of the cider vinegar and buttermilk, and the sweetness of the brown sugar and the secret ingredient – celery salt. The colors of the green and purple cabbage with the orange carrots look so pretty on the table. When you make my pulled-pork barbecue, be sure to make this coleslaw and serve them together on a bun." -- Pauladeen.com
Servings: 0
Ingredients
- 1/2 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons light brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons buttermilk
- 1/2 teaspoon celery salt
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 cups finely shredded green cabbage about 1/2 head
- 4 cups finely shredded purple cabbage about 1/2 head
- 2 large carrots grated
Instructions
- Whisk together the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery salt, kosher salt, and pepper in a large bowl.
- Add the cabbages and carrots and toss to combine.
- Cover and chill until serving time.
Notes
Recipe By: Paula Deen
Serving Size: 6
Serving Size: 6