A creamy and tangy coleslaw perfect for picnics and barbecues.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ensure cabbage and carrots are chopped into very fine pieces, slightly larger than rice.
In a large bowl, combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper. Beat until smooth.
Add the finely chopped cabbage, shredded carrots, and minced onions to the bowl. Mix well.
Cover and refrigerate for at least 2 hours. For best results, let it sit overnight.
For a creamier texture, let the coleslaw sit overnight in the refrigerator.
How can I make a dairy-free version of classic coleslaw?
To create a dairy-free classic coleslaw, you can substitute the buttermilk and milk with a plant-based milk like almond or soy milk. Additionally, use a dairy-free mayonnaise alternative to maintain the creamy texture.
What are some good storage tips for homemade coleslaw?
Homemade coleslaw can be stored in an airtight container in the refrigerator for up to 3 days. To keep it fresh, avoid adding the dressing until you're ready to serve, as this will prevent the cabbage from becoming soggy.
What can I pair with coleslaw for a summer barbecue?
Coleslaw pairs wonderfully with grilled meats like barbecue chicken, ribs, or burgers. It also complements picnic favorites such as hot dogs and pulled pork sandwiches, adding a refreshing crunch to your meal.
Can I substitute the sugar in coleslaw for a healthier option?
Yes, you can substitute the sugar in the coleslaw recipe with honey or maple syrup for a more natural sweetener. Alternatively, you can reduce the amount of sugar or use a sugar substitute like stevia to lower the calorie count.
What is the best way to chop cabbage for coleslaw?
For the best texture in coleslaw, finely chop the cabbage into pieces slightly larger than rice. This ensures that the cabbage absorbs the dressing well and provides a pleasant crunch in every bite.
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