My Favorite Coleslaw

This coleslaw recipe isn’t fancy, but it goes great with BBQ cooking recipes and any other type of outdoor events. Actually, it’s great indoors, too! It has a pungent vinegar taste, along with some sweetness. If I don’t have time to shred my own cabbage, I use a 10-ounce package of slaw mix. I like to chop the packaged slaw mix to a finer texture, however, because it gives the slaw more surface area. This makes for a creamier coleslaw.

My Favorite Coleslaw recipe

Ingredients:

6 cups shredded cabbage OR a 10-ounce bag

3/8 cup cider vinegar

½ cup mayonnaise

½ cup sugar OR Splenda

¼ cup ranch dressing

2 tablespoons milk

¼ cup sweet pickle relish

2 green onions, thinly sliced (I include the tops)

Garlic salt, to taste

Black pepper, to taste

Directions: Place cabbage in large bowl and chop to desired texture.

In a separate bowl, whisk together vinegar, mayo, sugar, ranch dressing, and milk. Pour over cabbage.

Add relish, onions, garlic salt, and pepper. Toss to coat.

Cover and refrigerate at least two hours before serving.

Buttermilk Coleslaw

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.