Monday, March 4, 2013

Coleslaw with Buttermilk Dressing

I got this *HUGE* cabbage the other day and couldn't pass up the opportunity to make coleslaw, which is the only form in which I'll eat the stuff. You know how store-bought or restaurant coleslaw will just be too creamy? Well, not this one. This has the perfect dressing-to-slaw ratio.

Serves 4



1 lb. green cabbage, finely shredded
1/2 cup chopped onions
1 tsp. salt
1 large carrot, shredded


1/4 cup buttermilk
1/4 cup light mayonnaise
1 tbsp vegetable oil
1 tsp Dijon mustard
Pinch of stevia in the raw
Salt and pepper, to taste


In a large bowl, mix cabbage, onion, carrots and salt, and let sit for about an hour.
Combine the buttermilk, mayonnaise, oil, mustard and sweetener in a small bowl. Mix well.
Pour the dressing over the cabbage and toss gently. Season to taste with salt and pepper.

No comments:

Post a Comment