Coleslaw or Cold Slaw…Either way it’s a great side.
So you bought some buttermilk for a cake recipe and now you have almost a quart left over. Here's an easy solution for a half cup or so. Buttermilk along with mayo make a nice creamy coleslaw dressing. And, by the way, you can also freeze leftover buttermilk safely for up to 3 months.
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 1/2 tsp. celery salt
- pepper to taste
- 2 tbsp. granulated sugar
- 1 tbsp. apple cider vinegar
- 1 tsp. lemon juice
- 1 16 oz. package shredded cabbage (coleslaw mix)
- pinch paprika for garnish (optional)
Whisk together the buttermilk, mayo, celery salt, pepper, sugar, vinegar, and lemon juice in a large bowl.
Add the coleslaw mix and toss until well coated. For best results I prefer to refrigerate the coleslaw for a half hour before serving. Sprinkle a little paprika on top and serve.
As you know, coleslaw is a very versatile side dish. Try it with baked fish sticks or country ribs. You'll be out of buttermilk before you know it.
Did you know: Cole slaw (cold slaw) got it's name from the Dutch'kool sla' - 'kool' is cabbage and 'sla' is salad - meaning simply, cabbage salad. In English, that became 'cole slaw' and eventually 'cold slaw'. The original Dutch 'kool sla' was most likely served hot. I wonder if they used buttermilk back then.
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