Step-by-Step Instructions
1. Prep the Vegetables
Finely chop the cabbage into thin ribbons using a sharp knife or mandoline slicer. Grate the carrot using a box grater or food processor for an even consistency. Mince the onion and set all ingredients aside.
Pro Tip: For extra crispness, rinse the cabbage and carrots under cold water, then pat them dry with paper towels before mixing.
2. Make the Dressing
In a small mixing bowl, whisk together the buttermilk, white vinegar, milk, mayonnaise, lemon juice, sugar, salt, and black pepper until smooth and well combined. Taste the dressing and adjust seasonings as needed—add more sugar for sweetness or vinegar for tanginess.
3. Combine Everything
Place the chopped cabbage, grated carrot, and minced onion in a large mixing bowl. Pour the prepared dressing over the vegetables and toss gently until everything is evenly coated. Be careful not to overmix, as this can bruise the delicate cabbage.
4. Chill Before Serving
Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld together. For best results, chill for 1–2 hours before serving.
Optional: Garnish with additional lemon zest or crushed peanuts for extra crunch and aroma.
5. Serve and Enjoy
Scoop the coleslaw into bowls or serve alongside your favorite fried chicken, burgers, or sandwiches. Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
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The whole family loved this immensely. I’ll certainly make a larger batch next time!.
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