My husband loves coleslaw but I don’t eat it so I never end up buying it. When I buy a big container it often goes to waste since he’s the only one who eats it. Last week at the market coleslaw mix was on sale for $1.00 a bag. It included shredded cabbage and carrots. I decided for a dollar I would buy the bag and try to make a dressing for it that my husband would enjoy.
I saw a recipe on The Way the Cookie Crumbles that was originally from Cook’s Illustrated. In my opinion if I don’t really know what I’m doing with a recipe, Cook’s Illustrated is the place to go because their recipes always work out for me.
The dressing was creamy but not too thin. When mixed with the cabbage it stuck to it nicely and it actually looked like coleslaw. My husband was excited that I made it for him and ended up enjoying it. He liked that it wasn’t too runny and didn’t have way too much dressing on it like the coleslaw at the store sometimes does. It looks like I’ll be keeping this recipe to make for our next BBQ.
Creamy Coleslaw (adapted from Cook’s Illustrated, as seen on The Way the Cookie Crumbles)
1 lb. shredded cabbage and carrots
1/2 c. buttermilk
2 T. mayonnaise
2 T. light sour cream
1 shallot, minced
1 t. vinegar
1 t. parsley
1/2 t. sugar
1/2 t. Dijon mustard
1/2 t. celery seed
1 t. black pepper
1/2 t. salt
1. In a medium bowl combine the buttermilk, mayonnaise, sour cream, shallot, vinegar, parsley, sugar, mustard, celery seed, pepper, and salt.
2. Put the shredded cabbage and carrots in a large bowl. Pour the dressing over top of the cabbage. Toss until well combined.
3. Refrigerate for at least 1 hour before serving.