Source
Category
Unfiled
Yield
Prep Time
Cook Time
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Kevin Kruger's Coleslaw
| Amount |
Ingredient Name |
Description |
| 1 head |
cabbage, about 2#, shredded |
|
| 2 |
carrots, grated |
|
| 1 handfull |
red cabbbage, shredded |
|
| 1 cup |
buttermilk |
|
| 1/2 cup |
mayonaisse |
|
| 1/4 cup |
sour cream |
|
| 2 tablespoons |
sweet pickle, minced |
|
| 2 tablespoons |
dill pickle, minced |
|
| 1 |
shallot, minced |
|
| 3 tablespoons |
fresh parsley, minced |
|
| 1 teaspoon |
Dijon Mustard |
|
| |
a splash of cider vinegar (1 - 2 T) |
|
| |
a squeeze of a small piece of lime |
|
| |
a pinch of salt |
|
| |
several turns of the peppermill |
|
Steps
1. Mix cabbage, carrots, buttermilk, sour cream and mayo together until smooth, then add remaining ingredients.
2. Taste and add more salt to taste and sugar to taste. For me it ends up between 1 and 2 t of sugar, depending on how much sweet pickle ended up in there. All of this is tweakable, of course.
3. If you salt-wilt the cabbage first (like you would with cukes or eggplant) then the salt in the dressing won't draw moisture out of the cabbage and make the slaw watery, especially important if you want to prep it ahead of time.
Notes
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