Homemade coleslaw is easy, especially if you pick up a package of slaw mix in the produce section. It’s less expensive, though, to shred your own cabbage and carrots, especially using a food processor.
As for dressing, don’t be tempted by jars of prepared slaw dressing. As with most dressings, you get ingredients you may not want. It’s easy to mix mayonnaise with vinegar, lemon juice, and sour cream for traditional dressing. But don’t be afraid to experiment.
This week I decided to experiment with other ingredients. That’s how I developed my new favorite slaw dressing. Give it a try and see what you think.
Buttermilk Dressing For Coleslaw
- 1 cup buttermilk
- 2 Tbsp honey
- 1 Tbsp + 2 tsp apple cider vinegar
- 1 tsp dried mustard
- 1/2 tsp Kosher salt
- 1/4 tsp freshly ground pepper
- 1/2 sweet onion, thinly sliced or minced
- Other seasonings to taste (celery seed, dill, etc)
Combine all ingredients in a large bowl. Taste and adjust seasonings. You may prefer more vinegar or a squeeze of lemon. When you are satisfied with the taste, add cabbage slaw mix to the dressing. Toss well, cover, and refrigerate for at least an hour. Overnight is better. Toss again before serving.