Growing up we never had homemade coleslaw, but we ordered KFC bucket meals and those came with coleslaw and I LOVED it. As an adult, I wanted to create a similar coleslaw that was a little lighter.
My kids groaned as I placed it on the table the first time. “Ewwww, coleslaw,” they said. I responded with the same words I have repeated for 25+ years at the dinner table, “Just try it.” My oldest took a bite and proclaimed, “WOW, you can even make coleslaw taste good!” High praise from my now 26-year-old.
This is the perfect side dish for your summer barbecue. It’s easy to make, has a simple ingredient list and doesn’t take much time. Serve it with my baby back ribs and your bbq is sure to be a success!
NOTE: Below the recipe, there are additional photos for each step of the process. I am not a fan of having to go on a scavenger hunt to find recipes inside a post, so you will always find the scroll after the recipe.
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Simple Summer Coleslaw
Description
This simple coleslaw is the perfect side dish for your summer barbecue! Made with buttermilk and apple cider vinegar, it is rich and savory.
Ingredients
8 cups cabbage, chopped
1 carrot, shredded
3 T finely diced onion
¼ cup mayonnaise
¼ cup whole milk
¼ cup buttermilk
1-½ tablespoon apple cider vinegar
3 tablespoons lemon juice
¼ cup sugar
1 teaspoon kosher salt
½ teaspoon white pepper
Instructions
- Cut the cabbage in half, then in half again. Remove the core from each section with a knife.
- Slice cabbage into long thin slices, then chop.
- Dice onion.
- Combine onion, carrot and cabbage in large bowl.
- Whisk together mayonnaise, milk, buttermilk, vinegar, lemon juice, sugar, salt and pepper.
- Pour milk mixture over cabbage mix and toss until evenly coated. Eat right away or store in refrigerator.
Cut the cabbage in half, then in half again. Remove the core from each section with a knife.
Slice cabbage into long thin slices, then chop.
Shred carrot.
Dice onion.
Combine onion, carrot and cabbage in a large bowl.
Whisk together mayonnaise, milk, buttermilk, vinegar, lemon juice, sugar, salt and pepper.
Pour milk mixture over cabbage mix and toss until evenly coated. Refrigerate for at least one hour before serving. Enjoy.
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