Thanks to my brother’s update to the family cookbook, I was able to make mom’s Cole Slaw properly without winging it. Turns out it has buttermilk in it. The real secret is using a blender to get the cabbage finely chopped.
- 1/2 head cabbage
- 1 carrot, peeled
- 1/2 cup mayonnaise
- 1 1/2 tsp lemon juice
- 2 tbsp buttermilk
- 3 tbsp sugar
- 1/2 tsp Salt
- 1/4 tsp pepper
- Selery seed
Roughly chop cabbage and pulse in a blender with water to make fine/coarse sized pieces
Strain water out.
Add sugar, mayo, carrots, celery seed.
Salt and pepper to taste.
(Buttermilk optional)
This is a standard family favorite, good with barbecues to holiday meals. (Also great on bbq sandwiches)