From the kitchen of One Perfect Bite...This is a delicious old-fashioned coleslaw that is quite easy to make. My recipe is inspired by one I found on Leite's Culinara and while I've made a few changes to the original recipe, I've left their version basically intact. While I have replace freshly shredded cabbage with a finely cut bagged variety and mixed it with shredded lettuce to vary the texture a bit, the buttermilk dressing, which makes this slaw a standout, has not been changed. To keep it from becoming waterlogged, I add the shredded lettuce to slaw just before it is served. This is a wonderful addition to a barbecue or picnic and I do hope you'll give this recipe a try. Here is how the slaw is made.
Crunchy Classic Coleslaw...from the kitchen of One Perfect Bite inspired by Leite's Culinaria
1 (10-oz.) bag angel hair coleslaw
1 (8-oz.) bag shredded head lettuce
1 bunch scallions (white and tender green, cut into thin rings
1/4 cup granulated sugar, or less to taste
1 teaspoon sea or kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup whole milk
1/2 cup mayonnaise
1/4 cup buttermilk
2 teaspoons white wine vinegar
3 teaspoons lime or lemon juice
1) In a large bowl, toss together the cabbage and scallions.
2) In a separate bowl, stir together the sugar, salt, pepper, milk, mayo, buttermilk, vinegar, and lime or lemon juice. Taste and season with more salt and pepper if desired.
3. Pour the dressing over the onion and cabbage and stir. Refrigerate for about 2 hours.
4. Stir in lettuce just before serving. Yield: 6 to 8 servings.
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