Food & Recipes

Add This Ingredient to Your Summer Coleslaw Recipe to Turn Everybody Into Fans

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For those who love coleslaw, a summer BBQ spread just isn’t complete without it. And for those who don’t, we think this simple cooking hack may just make you change your mind. Simply adding some buttermilk to the recipe will create a slaw that’s creamier, tangier, and may even turn skeptics of the side dish into newfound fans!

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Most recipes call for a lot of mayo in the dressing, but this can often end up super thick and goopy. While mayo can make a surprisingly great base for things like mashed potatoes or even chocolate cake (trust us!), it’s time to rethink the condiment’s role in homemade slaw.

We aren’t saying you should ditch mayo entirely, but making buttermilk the star of your coleslaw dressing will give it a lighter yet still creamy consistency. Also, it adds a slight tartness without having to rely on vinegar. The only thing worse than a heavy coleslaw is a runny one, but buttermilk will provide a tangy flavor and silky texture that will let you avoid the issue entirely.

For the perfect buttermilk coleslaw dressing recipe, look no further than this easy method from the experts at America‚Äôs Test Kitchen. Simply combine these ingredients in a small bowl:

  • 1 small shallot, minced
  • 1/2 cup buttermilk
  • 2 tablespoons of mayo
  • 2 tablespoons sour cream
  • 2 tablespoons fresh parsley, minced
  • 1 teaspoon lemon juice
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon of Dijon mustard
  • 1 teaspoon fresh thyme, minced
  • 1 tablespoon chives, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

ATK then recommends tossing it in a large bowl with six cups of finely shredded red or green cabbage and one grated medium-sized carrot until everything is evenly coated. Cover the bowl with plastic wrap and refrigerate it for at least 30 minutes to chill before serving. It’ll last three days in the fridge, which is good news if you love to get ahead on your summer BBQ meal prep.

Serve it alongside a rack of finger-licking ribs or grilled chicken and you’ll wonder why you haven’t been adding buttermilk to your coleslaw all along?

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