Description
A tangy, creamy coleslaw dressing that balances sharp vinegar, sweet sugars, and velvety mayonnaise to enhance raw cabbage and other veggies. Perfect for salads, sandwiches, and barbecue sides.
Ingredients
Mayonnaise, full-fat 1 cup
Dijon Mustard 1 tablespoon
Apple Cider Vinegar 3 tablespoons
Buttermilk 1/4 cup
Brown Sugar 2 tablespoons
White Sugar 1 tablespoon
Salt 1 teaspoon
Black Pepper 1/2 teaspoon
Cabbage, shredded 1/4 inch
Garlic powder (optional), to taste
Instructions
Measure all ingredients for accuracy
Cut cabbage into 1/4-inch shreds
Chill cabbage for 10 minutes for crispness
Whisk mayonnaise, mustard, and vinegars in a bowl
Gradually add sugars until fully dissolved
Stir in buttermilk for smooth texture
Add salt, pepper, and optional garlic powder
Blend with cabbage in a large pot by hand
Refrigerate for at least 1 hour to develop flavor
Notes
Use room-temperature mayonnaise for smooth mixing
Measure sugars precisely to avoid overly sweet tang
White vinegar can replace apple cider vinegar if needed
Non-dairy yogurt (1/4 cup) can substitute buttermilk
Honey mustard can replace Dijon for a sweeter flavor
Stir in shredded carrots or celery for extra crunch
Leftovers store up to 1 week in sealable container
- Prep Time: 15
- Category: Baking
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup dressing with 1 cup cabbage
- Calories: 170
- Sugar: 18g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg