Ingredients3 h 20 m servings 84
- Stir cabbage and carrots together in a large bowl.
- Whisk creamy salad dressing, mayonnaise, buttermilk, sour cream, honey, apple cider vinegar, lemon juice, salt, basil pesto, mustard, cayenne pepper, celery seed, onion powder, ground black pepper, and garlic powder together in a bowl until smooth and creamy.
- Pour half the dressing over the cabbage mixture and toss to coat. Gradually add remainder of dressing until coleslaw is your desired consistency. Cover bowl with plastic wrap and refrigerate until flavors combine, at least 3 hours.
Per Serving: 84 calories; 6.8 5.5 0.8 6 277 Full nutrition
ReviewsRead all reviews 6
Reduced sour cream & mayo, no salad dressing, no butter milk and used Milwaukee Iron Seasoning in place of cayenne. I make it every Sunday.
Wonderful with pulled pork on a sandwich; great as a side dish. I mixed green and red cabbage with one carrot, grated. Omitted the celery seed. Also cut down the cayenne to between an eighth an...
I needed a coleslaw recipe for my pulled pork and this was perfect. I did cut down the cayenne to 1/2 tsp and it was still quite spicy, great for the sandwiches but a bit much as a stand alone s...
This is such an interesting sauce! The pesto really gives it something special. I completely took out the cayenne pepper, not because I don't like spice but because my pulled pork was already a ...
THIS IS SOOOOO GOOD! I followed the recipe to the tee and It pairs perfectly with my husband A+++ pulled pork! Thanks for sharing