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BUTTERMILK COLESLAW
 
 
  I love the flavors of the spicy Dijon mustard combined with the tang of the cider vinegar and buttermilk, and the sweetness of the brown sugar and the secret ingredient – celery salt. Try some of this on top of a pulled pork sandwich!  
 
  Ingredients:
   1/2 cup mayonnaise
   1 1/2 tablespoons Dijon mustard
   2 tablespoons light brown sugar
   2 tablespoons apple cider vinegar
   2 tablespoons buttermilk
   1/2 teaspoon celery salt
   1 teaspoon kosher salt
   1 teaspoon freshly ground black pepper
   4 cups finely shredded green cabbage (about 1/2 head)
   4 cups finely shredded purple cabbage (about 1/2 head)
   2 large carrots, grated
 
  Directions:
Whisk together the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery salt, kosher salt, and pepper in a large bowl. Add the cabbages and carrots and toss to combine.

Cover and chill until serving time.

  Submitted By:
Kim Wallace ~~ Field Editor ~~ Taste of Home Magazine