My family is extremely picky when it comes to coleslaw, including myself. I love the slaw that I use on fish tacos with lime juice and cilantro and I love marinated coleslaw. It is the coleslaw with mayonnaise that I get picky about. I am not a mayonnaise hater…I just don’t want to taste it.
This coleslaw is a perfect combination of flavors and it pleases my entire family. I like to serve it when we smoke a Boston Butt or when I cook cornbread and pinto beans. Some of you may be wondering what makes this coleslaw “almost famous”. Give it a try, you may find that it taste somewhat like the slaw at a famous restaurant chain. It can be served after 2 hours but I like it best after 24 hours.
- 9 c. finely shredded cabbage or 2 (10-oz.) bags
- 1 carrot, shredded
- ½ c. sugar
- ½ tsp. salt
- ⅛ tsp. ground pepper
- ½ c. mayonnaise
- ¼ c. milk
- ¼ c. buttermilk
- 2½ tbsp. lemon juice
- 1½ tbsp. white vinegar
- Combine cabbage and carrot in a large bowl.
- Whisk together sugar, salt, pepper, mayonnaise, milk, buttermilk, lemon juice, and vinegar until blended; toss with vegetables. Cover and chill at least 2 hours before serving.