Buttermilk Coleslaw
This creamy coleslaw is crunchy, tangy, and a little sweet, with just the right balance of flavors to hit as a side dish, or to pile on a Carolina Slaw Dog or Pulled Pork Sandwich. Tastes very similar to KFC's, if you need a reference.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large carrot (peeled)
- 1 whole cabbage (outer leaves removed, cut into large chunks)
- 1/4 C buttermilk
- 1/4 C whole milk
- 1/2 C mayonnaise
- 1/2 C granulated sugar
- 2 Tbsp lemon juice
- 1 Tbsp distilled white vinegar
- 1 Tbsp onion powder
- 1 Tsp ground white pepper
- 1 Tsp kosher salt (to taste)
- 1/2 Tsp cracked black pepper
Instructions
- 1
First, grab your food processor and set it up with the shredding disc attachment. Carefully feed the carrot through the processor, followed by the cabbage chunks. Depending on the size of your processor, you might need to empty it halfway through—don’t overload it!
- 2
Carefully and safely feed the carrot into the food processor, followed by the cabbage. Depending on how large your food processor is, you might need to empty the contents halfway through.
- 3
Transfer the shredded cabbage and carrot to a large mixing bowl. Now add the buttermilk, whole milk, mayonnaise, sugar, lemon juice, vinegar, onion powder, white pepper, kosher salt, and black pepper to the bowl. Use a wooden spoon or silicone spatula to mix everything together. Take your time—you want it to be really well combined. No streaks of mayo or sugar hiding in there. If you spot any large pieces of cabbage, pull them out as you go.
- 4
Once everything is well-mixed, give it a taste and adjust the seasonings if needed. Cover the bowl and pop it into the fridge for at least 6 hours before serving. This lets the flavors marry.
- 5
Right before serving, give the coleslaw a good stir since all the liquid likely settled at the bottom. You want everything redistributed evenly. Serve chilled. Dassit.