For the next few weeks I will be using “Tasty Tuesday” to highlight some of my favorite summer side dishes. Summers are all about light, easy to prepare foods and these are perfect for a snack, lunch, BBQ, tailgate, etc. So without further ado…a little bit about my personal favorite side item – Cole Slaw.
Cole Slaw is a wonderfully simple concoction of veggies and dressing. It can be eaten alone, on hot dogs, on hamburgers, BBQ, or even a fried chicken sandwich. If you’re even in New Orleans, be sure to visit Somethin’ Else Cafe and get the Fried Chicken Sandwich (their Boudin Balls are also wonderful) – you won’t regret it. There’s a reason cole slaw is a staple side dish in most restaurants across the country. But why buy it when you can make it?
Here’s a recipe from Michelle Pegram at Grub Geek that is sure to be a hit.
Buttermilk Cole Slaw
- 1 lb shredded cabbage (mix of green and red is great as well)
- 1 large carrot, shredded (you can also use 1 1lb bag of pre-shredded coleslaw mix
- 2 Tablespoons finely chopped onion
- ½ cup mayonnaise
- 2 Tablespoon buttermilk
- ½ teaspoon sugar
- 1 teaspoon white vinegar
- Salt to taste (about ½ teaspoon)
- Pepper to taste (about ¼ teaspoon)
- Garlic powder to taste (optional – about ¼ teaspoon)
- In a medium-sized bowl, mix together onion, mayo, buttermilk, sugar, vinegar, salt, pepper and garlic powder, if using, thoroughly.
- Pour cabbage and carrots (or pre-shredded mix) into large bowl.
- Pour dressing over cabbage and carrots and mix until well combined.
- Taste for seasonings and moisture, adding more salt/pepper/garlic or mayonnaise, if needed.
- Refrigerate for at least 2 hours or until serving.
Don’t be afraid to add herbs, spices, or other seasonings to make this recipe your own!