Let me start by saying that I don't particularly like coleslaw (and on that note I don't like macaroni salad, potato salad, or egg salad). I basically don't like mushy things that are held together with copious amounts mayonnaise. This coleslaw is different though. It has a much lighter, fresher taste. It has the perfectly balance of sweet and tart.
I first stumbled across this recipe when I was having a bbq last summer and needed a quick side dish that I could make ahead. I wasn't even expecting to like the coleslaw, much less be making it again and again. But I was pleasantly surprised when I tasted it. It was nothing like the mushy, slimy stuff I had come to expect when hearing the word "coleslaw". I made it again last week for the super bowl to accompany some sliders I made. So, if you're a coleslaw hater, give this is a try. You may be surprised at how much you like it!
Recipe: Adapted from AllRecipes.com
- 1 (16 ounce) package coleslaw mix *(See notes)
- 2 tablespoons finely minced onion
- 1/4 cup white sugar *(See notes)
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup milk
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 1/2 tablespoons white wine vinegar
- 2 1/2 tablespoons lemon juice
- A sprinkling of poppy seeds (optional)
- Combine the coleslaw and onion in a large bowl.
- In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.
1. All I found was a 14 oz package of coleslaw mix. So I still made all of the liquid, I just didn't pour it all over the coleslaw. I'd suggest pouring about 2/3 of it, mixing it, and then going from there. You can always add more.
2. The original recipe called for 1/3 cup of sugar. Some of the reviews stated it was a tad too sweet so I cut it back a little. I think it could be cut back even more if you like a more tart coleslaw.