Monday, July 1, 2013

Southern Buttermilk Cole Slaw

With July 4th coming up, it's time for me to work on a menu. Do I make my usual Hawaiian macaroni salad with BBQ chicken, or do I go with potato saladbaked beans and ribs

Right now, I'm not sure about the meat, but I'm pretty sure I want to have some crisp, clean cole slaw with my holiday meal.


Southerners like to put sugar in EVERYTHING. Well, everything except for cornbread, since that is totally unacceptable. I mean, look at our tea - Milo's tea is well-known for it's sugary sweetness, and sweet tea is considered the "house wine" of the South. Oddly enough, though, I've ALWAYS preferred unsweetened iced tea. 

One dish that Southerners really seem to prefer super-sweetened is cole slaw. If you've had KFC or Chick-Fil-A slaw, THAT'S what Southern slaw is like. Personally, I find it far too sweet, and I'm not a fan of the super-minced texture, either. I actually have a recipe for this type of slaw, since I've been asked to make it for numerous potlucks. If I'm asked to bring it anytime soon, I'll go ahead and post the recipe...

I prefer a cole slaw with a bit more acidity, and a shredded texture. This version has just a tiny bit of sugar - just enough to offset the tanginess of the buttermilk and the sting of the cider vinegar. Plus, it uses pre-shredded slaw mix, which is a GREAT timesaver! Of course, feel free to shred your own cabbage, especially if you've got a Benriner

Southern Buttermilk Cole Slaw
adapted from Nealey Dozier via The Kitchn

Ingredients:
1/2 cup + 2 Tbsp mayonnaise
1/2 cup buttermilk
1/4 cup apple cider vinegar
1 Tbsp granulated sugar 
1/2 tsp kosher salt
1 16oz bag of coleslaw mix (just the shredded veggies, WITHOUT dressing)

Whisk the mayonnaise, buttermilk, vinegar, sugar and salt together in a small bowl. 




Place the coleslaw mix into a separate bowl and add the dressing (you might not need all of it), tossing to combine well. Chill for about 1 hour before serving.






8 comments:

  1. Can't wait to try this on Thursday with your buttermilk chicken recipe. Being a Texan, I must add a dash of garlic and a dash of cayenne, though.

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    1. Sounds yummy!! I hope you enjoy it :)

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  2. My husband couldn't wait until Thursday so I made it tonight. The chicken was delicious!! We loved the cole slaw dressing. I added 1/8 tsp cayenne, a dash of garlic powder, a dash of celery salt and grated vidalia onion. LOVE your blog!!

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    1. Sounds WONDERFUL, Beth! I'm so glad you all enjoyed it. Thanks for reading and have a great 4th!!

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  3. Another great recipe, the wife and I loved it. I don't cook much, but when I do, your blog is the first place I go to find great recipes. And I really appreciate all the pictures on each recipe...helps me know if I'm doing it right :)

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    1. Thank you, Brian! I'm glad you two enjoyed the slaw!!

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  4. This is very similar to the way I make my coleslaw. I use all mayo (no buttermilk) and I use fresh lemon juice instead of vinegar. Our family loves it. I have some in the fridge right now! :)

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    1. Michelle, that sounds great! I think the key is any slaw recipe is balancing that creamy mayo and some kind of tangy. As long as it's not overly sugary, I can eat just about any kind of slaw :)

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