COLESLAW

Prep: 15+ minutes Chill: At least 30 minutes Cook: 0 minutes Serving: About 10 cups

A creamy, tangy coleslaw made with a buttermilk‑mayo dressing, sugar, lemon, and vinegar, tossed with finely chopped cabbage, carrots, and onion for a crisp, refreshing side.

INGREDIENTS

Dressing

• ½ cup buttermilk

• ½ cup mayonnaise

• ⅓ cup sugar

• 2 Tbsp lemon juice

• 4½ tsp white vinegar

• 1 tsp salt

• ½ tsp pepper

Vegetables

• 1 lb finely chopped cabbage (about 8 cups)

• 2 medium carrots, finely chopped (about 2 cups)

• 3 Tbsp grated onion

DIRECTIONS

1. Make the Dressing In a large bowl, whisk together the buttermilk, mayonnaise, sugar, lemon juice, white vinegar, salt, and pepper until fully combined.

2. Add the Vegetables Add the cabbage, carrots, and grated onion. Toss until everything is evenly coated.

3. Chill & Serve Refrigerate, covered, for at least 2 hours and up to 3 days before serving to allow flavors to blend.

NUTRITION —

1 Cup Coleslaw

Calories: 140–170 Total Fat: 8–10 g Saturated Fat: 1–2 g Cholesterol: 10–15 mg Sodium: 350–450 mg Total Carbohydrates: 16–20 g Dietary Fiber: 2–3 g Sugars: 12–15 g Protein: 2–3 g