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Coleslaw

Coleslaw

Finely shredded green cabbage and carrots are tossed in a creamy dressing made with mayonnaise, white vinegar, fresh lemon juice, and buttermilk until every strand is evenly coated in a tangy, crunchy, and refreshingly cool slaw.

Prep: 20 min Cook: 10 min

Ingredients

  • 1 head of cabbage
  • 1 carrot (medium sized)
  • 2 tbsp onion (minced)
  • 0.5 cup mayonnaise (regular or light)
  • 0.5 piece vinegar (preferably white)
  • 0.5 piece lemon juice
  • 5 tbsp sugar
  • 0.5 piece salt
  • Pinch of pepper to taste
  • 0.25 cup whole or low-fat milk
  • 0.25 cup buttermilk

Instructions

  1. Rinse the cabbage and carrots, and slice them as finely as possible.

  2. Mix mayonnaise, vinegar, lemon juice, sugar, salt pepper, milk and buttermilk in a large bowl. Combine thoroughly.

  3. Toss the shredded cabbage, carrot and onion into the mixture and stir well. Allow the coleslaw to chill in the refrigerator for 2-3 hours and serve.