Description
A crisp, tangy coleslaw with a vinegar-based dressing, perfect for Southern cookouts. Combines shredded cabbage and carrots with a briny, halal-friendly dressing. Chilled to enhance flavor and crunch.
Ingredients
Green cabbage, 1 medium head
Carrots, 2 medium
Buttermilk, 1/3 cup
Apple cider vinegar, 2 tablespoons
Sugar, 1 tablespoon
Salt, 1/2 teaspoon
Black pepper, to taste
Instructions
Shred cabbage using a food processor or box grater. Julienne carrots using a mandoline
Salt cabbage mixture with 1/2 teaspoon salt. Let stand 10 minutes, then refrigerate 20 minutes for crunch
Combine buttermilk, vinegar, sugar, and pepper in a bowl. Whisk until sugar dissolves
Pour dressing over drained vegetables. Toss gently to coat
Transfer to a covered container and refrigerate for at least 2 hours before serving
Notes
Chill vegetables first for better texture
Use coleslaw-specific cabbage for maximum crunch
Greek yogurt can replace buttermilk for a tangy twist
Store in an airtight container for up to 4 hours for optimal flavor
- Prep Time: 15
- Cook Time: 120
- Category: Baking
- Method: Chilling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 2g
- Sodium: 150mg
- Fat: 1g
- Saturated Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg