Makes about 36 to 40 oz of coleslaw (about 5 to 6 cups). Can easily be cut in half or multiplied for as much as you need. When making, take into consideration, the cabbage will expel lots of juices as the coleslaw sits in the fridge. Because of this it seems to shrink into a smaller amount.
Good coleslaw is hard to come by nowadays. Who knows how long it has been sitting in that glass case at the deli? I certainly don't. Once you learn how easy and delicious it is to make your own, you'll never buy it pre-made again.
When making this classic country version, the buttermilk gives the coleslaw its wonderful and flavorful tang. Try to find a good quality buttermilk that is made with at least 2% milk. Some markets only carry fat free buttermilk. In that case, substitute half of the buttermilk with a 2% or 3% fat Greek yogurt.
This full flavor version, is a bit more refined with the use of shallot and white balsamic. The beauty of this recipe, though, is the ability to make it your own for the type of food you're cooking. When pairing with bold grilled foods, the shallot can easily be substituted for green, red or sweet vidalia onion. And when serving with sweet and sticky barbecue, the white balsamic can be replaced with basic distilled or cider vinegar.
To save time, there is no shame in using pre-shredded coleslaw mix. Though, if you choose, you can shred your own cabbage and carrots thinly with a knife or a food processor fitted with the slicing blade.
Give this recipe a try and you'll be sure to add this to your cookout side dish repertoire.
Buttermilk Country Coleslaw
2 bags (14 to 16 oz. each) shredded coleslaw mix
1 medium to large (about 4 oz) shallot, finely minced
1 cup mayonnaise
1 cup buttermilk
1/4 cup white balsamic vinegar
2 to 3 Tbsp granulated sugar
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
Directions:
In a large bowl, toss the coleslaw mix and shallot together. In a separate medium bowl, whisk together the mayo, buttermilk, vinegar, sugar, salt, garlic, and black pepper.
Toss the dressing into the coleslaw mix. Cover with plastic and refrigerate at least 2 hours (but preferable overnight) before serving. Taste and adjust seasoning as desired. Garnish with parsley and sweet paprika if desired.
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