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Prep Time:10 minsAdditional Time:1 hrTotal Time:1 hr 10 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:1 hrTotal Time:1 hr 10 minsServings:6Yield:6 servings
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1medium headgreen cabbage, cored and shredded1cupshredded red cabbage½cupmayonnaise1tablespooncider vinegar1tablespoonbuttermilk½teaspoonsugar, or to taste½teaspoonsalt, or to taste¼teaspoonground pepper, or to taste
Cook Mode(Keep screen awake)
Ingredients
1medium headgreen cabbage, cored and shredded
1cupshredded red cabbage
½cupmayonnaise
1tablespooncider vinegar
1tablespoonbuttermilk
½teaspoonsugar, or to taste
½teaspoonsalt, or to taste
¼teaspoonground pepper, or to taste
DirectionsCombine green cabbage and red cabbage in a medium glass salad bowl, fluffing it with a fork so the strips are separated. Mix mayonnaise, vinegar, buttermilk, sugar, salt and pepper in a small bowl. Pour the dressing over the cabbage; toss to coat well. Cover with plastic wrap and refrigerate for at least 1 hour so the flavors mingle, and for up to 2 days. Taste and adjust the seasonings, if desired, before serving chilled.TipsTo make ahead: Shred cabbage and prepare dressing up to 2 days ahead and refrigerate separately. Cover and refrigerate coleslaw for up to 2 days; drain any excess liquid, if necessary, before serving.Originally appeared: EatingWell.com, June 2020
Directions
Combine green cabbage and red cabbage in a medium glass salad bowl, fluffing it with a fork so the strips are separated. Mix mayonnaise, vinegar, buttermilk, sugar, salt and pepper in a small bowl. Pour the dressing over the cabbage; toss to coat well. Cover with plastic wrap and refrigerate for at least 1 hour so the flavors mingle, and for up to 2 days. Taste and adjust the seasonings, if desired, before serving chilled.TipsTo make ahead: Shred cabbage and prepare dressing up to 2 days ahead and refrigerate separately. Cover and refrigerate coleslaw for up to 2 days; drain any excess liquid, if necessary, before serving.
Combine green cabbage and red cabbage in a medium glass salad bowl, fluffing it with a fork so the strips are separated. Mix mayonnaise, vinegar, buttermilk, sugar, salt and pepper in a small bowl. Pour the dressing over the cabbage; toss to coat well. Cover with plastic wrap and refrigerate for at least 1 hour so the flavors mingle, and for up to 2 days. Taste and adjust the seasonings, if desired, before serving chilled.
Tips
To make ahead: Shred cabbage and prepare dressing up to 2 days ahead and refrigerate separately. Cover and refrigerate coleslaw for up to 2 days; drain any excess liquid, if necessary, before serving.
Originally appeared: EatingWell.com, June 2020
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Nutrition Facts(per serving)102Calories8gFat6gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
