This is my husbands favorite coleslaw. When I submited I forgot I usually add 1 tablespoon lemon juice and 1 tablespoon hot sauce for extra zing!!
Very good coleslaw - a perfect accompaniment to bbq dishes or fried chicken! I cut the recipe in half as this makes a lot. I changed the dressing up a bit though. I thought 1 cup of mayo was a bit much, so I used a mix of 1/4 cup of Hellman's lite mayo, 1/4 cup of lite Miracle whip, and 1/4 cup of reduced fat sour cream along with the buttermilk. I like a sweeter coleslaw of I upped the sugar to 1/4 cup. I also added 3/4 tsp. seasoned salt, 1/2 tsp. ground mustard, 1/4 tsp. celery salt vs. using celery seed plus the additional black pepper. I let this set in the fridge for a few hours and it was delicious!
Something to consider - to make buttermilk you add a little bit of vinegar to regular milk. So you could use milk and vinegar in place of the buttermilk. Voila!
After tasting I felt there was something missing and then I realized that it was the vinegar. In addition to adding the tang of the vinegar I also felt it required more seasonings. Good start tho and thanks!
This is the best coleslaw recipe I have ever had includes any I have been served at restaurants. I would not change a thing in this recipe. Thank you.
Something about this was just not right the buttermilk flavour was too prevalent we ended up throwing most of it away sorry it just wasn't for us.
Nice basic and easy recipe. A mandolin or food processor works great as freshly shredded vegies are always better than bagged if you have the time. I added a few tablespoons of non fat sour cream that I had leftover in the fridge. If your buttermilk flavor is too strong reduce the amount or try a different brand- some are less tangy than others.
I added dried cranberries and used "Saco Cultured Buttermilk Blend for cooking and baking" to my milk. The dressing was very creamy and slightly sweet. My guest suggested adding an apple (like Fuji) and pecans that I will try next time. Very yummy recipe.
This was pretty good. I do think that it may need just a pinch of salt in the dressing though. Thanks for a great recipe.
