You probably already know that buttermilk is an ingredient in a lot of Southern food. Since I've been iving in the South for my entire life, I've used gallons and gallons of the stuff in my recipes. It adds a great “twang” to biscuits, pancakes, cornbread, and fried chicken, and it’s also great in coleslaw! Try this coleslaw recipe for your Memorial Day, July 4, or Labor Day cookout.
Holle’s Buttermilk Coleslaw
What you’ll need:
10 cups chopped or shredded cabbage
¼ cup chopped green onion
¼ cup thinly sliced celery
½ cup mayonnaise
½ cup buttermilk
2 tablespoons cider vinegar
2 tablespoons sugar
Salt and pepper, to taste
Directions: Mix together cabbage, onions, and celery in a large bowl.
In another bowl, stir together mayo, buttermilk, vinegar, and sugar. Pour dressing over cabbage and toss with salt and pepper.
Cover and keep in fridge for several hours before serving.